Search thousands of recipes reviewed by home cooks like you.

Cheesecake Supreme

Cheesecake Supreme

  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 40 m
Muffy Nasner

Muffy Nasner

This is the best cheese cake ever, a true New York cheese cake!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 610 kcal
  • 30%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 242 mg
  • 81%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
  3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
  4. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

HEISLORD5
734

HEISLORD5

12/2/2003

A++ Ok, I've made this cheesecake about 8-10 times perfecting the recipe. I have it down now. Don't you hate how the outside of the cheesecake is rought but the middle is creamy. Follow my adjustments and it will be same texture all the way through, nice and creamy. Also, make sure you make some restaurant style strawberry topping. Try the "supreme strawberry topping" recipe here at allrecipes.com. Adjust cooking time on it as appropriate (about 15 minutes). Cheesecake recipe adjustments: Do not cook at 400 at all! Do NOT preheat oven. Prepare according to recipe and put in springform pan. Put pan in over. Now turn over to 200. Cook for ~3 hours & 10 minutes. (give or take 10 minutes). Should be a little firm when you turn the over off, but not real firm. Turn oven off after the 3 hours and about 10 minutes. Crack oven open and let cheesecake cool in over for 1 hour (or longer if you wish). The put cheesecake in refridgerator for AT LEAST over night. Best after full 24 hours. Prepare "supreme strawberry topping" and put in refridgerator. Walla! Best cheesecake ever. Raves from friends of mine: the skeptic: "Its creamier than cheesecake factory. Its hard to compare them...Honestly, I like this better." cheesecake enthusiasts: "I used to eat cheesecake a lot. Honestly [pause as she recounts all the cheesecakes she had ever had]....this is the best cheesecake I have ever had. Really, this is the best. The topping was good."

The Cake Maker
355

The Cake Maker

1/15/2004

SUPERIOR RECIPE BUT ONLY GIVEN FOUR STARS BECAUSE SUCCESS OF RECIPE DEPENDED ON OTHER REVIEWERS DIRECTIONS. CHEESECAKE TURNED OUT PERFECTLY USING THESE DIRECTIONS: (1) USE A GREASED 10-INCH PAN (2) USE ONLY 1/4 CUP SUGAR FOR CRUST (3) ADD 2 TSP. VANILLA TO CREAM CHEESE MIXTURE (4) DO NOT PREHEAT OVEN; DO NOT USE A WATER BATH (5) BAKE AT 200 DEGREES FOR 3 HRS. AND 10 MINUTES (6) TURN OVEN OFF AT END OF BAKING TIME (4) PARTIALLY PROP OVEN DOOR OPEN AND ALLOW CAKE TO COOL AN ADDITIONAL HOUR IN THE OVEN (7) REMOVE CAKE FROM OVEN AND REFRIGERATE 24 HRS. BEFORE REMOVING FROM PAN OR SERVING. THESE DIRECTIONS MADE A PERFECT, PERFECT DELICIOUS CHEESECAKE WITH ABSOLUTELY NO CRACKS! TIP: I ALWAYS PLACE A CARDBOARD CAKE CIRCLE INSIDE THE CHEESECAKE PAN. I GREASE THE CARBOARD JUST AS I WOULD THE PAN. THE CARDBOARD WILL NOT BURN AND THE CAKE AND THE BOARD CAN BE REMOVED AT THE SAME TIME FROM YOUR PAN. USING A CAKEBOARD ELIMINATES THE PROBLEM OF SCRATCHING THE BOTTOM OF YOUR PAN, OR LOSING THE BOTTOM OF THE PAN IF YOU ARE SERVING OR TAKING YOUR CAKE OUTSIDE OF YOUR HOME. ENJOY!

jenel25
274

jenel25

9/21/2005

This is an old, tried and true NY cheesecake recipe and is absolutely the BEST (and I've tried lots of them). I make mine with a few slight variations (I use a little less sugar and add lemon and orange zest). While I have no objection to people making changes to a recipe to suit one's own taste, I am always astounded when people rate a recipe with an average or poor rating, then go on to describe how they've COMPLETELY changed the original recipe. Apparently these people don't realize that, when they rate a recipe based on their own concoction that has little resemblance to the original recipe, they are SKEWING a recipe's rating, and possibly altering other readers' opinions about whether to try a recipe or not. I would like to kindly suggest to persons who drastically change a recipe to refrain from rating it. What you have created is a NEW RECIPE. You should post it and rate it elsewhere on this website as such!

Similar recipes