New York Cheesecake II

New York Cheesecake II

165 Reviews 13 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    4 h
MHARMAN486
Recipe by  MHARMAN486

“This is a great cheesecake. I get a lot of requests for the recipe.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 or 10 inch springform pan

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes.
  3. Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream until blended. Pour into prepared crust.
  4. Bake at 400 degrees F (205 degrees C) for 45 minutes. Turn oven off and leave cake in oven with the door ajar for 3 hours. Serve with your favorite topping.

Share It

Reviews (165)

Rate This Recipe
CDPEFFER
313

CDPEFFER

Perfect cheesecake. Now I have made a lot of cheesecakes but this is not only simple but probably one of the creamiest I've ever made. This is my suggestion for baking because 400 is going to give you a burned cake... No water bath as water baths often end up with a soggy crust and soggy crust is worse than a crack any day... Just simply bake the cake at 400 for 10min, then without opening the oven door reduce the temp to 200 than continue to bake for about 45 min, until it's almost completely set. Then I turn the oven off and just let it set in there til the oven is cool. Usually about an hour and a half to two hours. Then refrigerate it overnight. I'm telling you this is the best way to do it. There will be no crack and it will look a creamy off white. There ya have it. Oh and I also beat my ingredients with a mixer for close to 10 min. I have found it also makes a difference. Thanks.

onlythebest
224

onlythebest

Not a bad recipe. I've been making cheese cakes for years. However a good cheese cake must be silky smooth and creamy all the way through. NOT lightly brown around the sides! The only way this can be done is in a water bath. Don't worry about soggy crust. Double wrap your pan with 18" heavy foil and I guarantee your crust will not get soggy. When center wobbles, turn oven off, crack the door open and let cool for about an hour. Also do not over mix (10 min. is far to long as suggested by another reviewer) Generally, after adding each primary ingredient, mix for only a min. on mid. high and then scrape down the bowl. This usually means only a total of 4 to 5 min. It should be smooth NOT whipped for a perfect cheese cake. Follow these rules and your cheese cakes will be soft, creamy through and through and will always be crack free.

Genee'
161

Genee'

My future daughter-in-law wanted me to make cheesecake for her wedding cake. After trying several recipes - this one was the unanimous winner. I ended up making 7 total for the reception. Two months later I'm still receiving compliments about how it was the best they've ever had and how creamy it was. The only thing I did different was to adjust the baking time and temperature as was suggested by others. Actually - I ended up doubling the recipe to have a taller cheesecake. **Once you put the cheesecake in the oven - DO NOT OPEN OVEN DOOR UNTIL COMPLETELY COOLED** I baked them at 400 degrees for 15 minutes, then dropped the temperature to 200 degrees for 45 minutes, then turned off the oven let it set for approximately 5 hours. You must also let it refrigerate overnight to set. Every single cheesecake came out perfect. I tied sheer ribbon around the cheesecakes for the presentation and sprinkled rose petals on top. Thanks Mary for posting this recipe!

More Reviews

Similar Recipes

Chantal's New York Cheesecake
(4,232)

Chantal's New York Cheesecake

Cheesecake Supreme
(441)

Cheesecake Supreme

New York Cheesecake III
(454)

New York Cheesecake III

PHILADELPHIA New York Cheesecake III
(112)

PHILADELPHIA New York Cheesecake III

Eric's Best New York Style Cheesecake
(95)

Eric's Best New York Style Cheesecake

New York Cheesecake I
(70)

New York Cheesecake I

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 362 cal
  • 18%
  • Fat
  • 28.5 g
  • 44%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chantal's New York Cheesecake

>

next recipe:

New York Cheesecake I