Search thousands of recipes reviewed by home cooks like you.

Eric's Best New York Style Cheesecake

Eric's Best New York Style Cheesecake

  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 40 m
EDO570

EDO570

This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavor and is VERY rich, and has no crust to compete with its decadent flavor. Serves 16 lucky people. Serve with fresh sliced fruit or berries and fresh whipped cream.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.
  2. In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.
  3. Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.
  4. Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TREYSNONA
90

TREYSNONA

5/7/2005

I'm rating this the best even though I had some problems. It has a wonderful flavor. I didn't use the amaretto, just vanilla. But mine wouldn't get done. It was way too jiggly at the set time. It also puffed out over the sides of the pan so I think next time I'll try a 10 inch pan. When it cooled the edges tore off, but I made it look alright by adding a whipped cream edge and strawberry sauce on top. I will definitely use this recipe again and try to make it turn out right the next time!

PickleMan
83

PickleMan

10/31/2004

Excellent 5-STAR cheesecake! I also tried this recipe using 1/2 cup of Baily's Irish Cream instead of the amaretto and cut the butter down to only 1 cup, it was "sin-sational" also! Only difference in cooking method was that I preheated oven to 200 degrees and cooked it for 2 hours in hot water bath until done. All in all, and excellent, rich & creamy cheesecake... you can't go wrong with this one!

TASHA M.
72

TASHA M.

2/12/2004

For me, not worth the time and effort. Wrong pan size, oven temperature, and baking time are given on this recipe.

Similar recipes