Eric's Best New York Style Cheesecake Recipe - Allrecipes.com
Eric's Best New York Style Cheesecake Recipe
  • READY IN ABOUT hrs

Eric's Best New York Style Cheesecake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9-inch springform pan Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Most Helpful Positive Review
May 07, 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!

 
Most Helpful Critical Review
Feb 12, 2004

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

 

107 Ratings

Oct 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!

 
Feb 02, 2006

I have made this recipe a few times now for co-workers and at home. All of us thought it was terrific. I am almost commanded to make this for any work function now, they liked it that much. If I were single, I believe I could woo women with the power of this cheesecake alone. It's that good. A few prep notes--I have two "9 inch" springform pans, one is slightly larger--use a slightly larger pan, this fills it quite well. Also, I have found it best to refrigerate this overnight before serving it. The texture is better after being completely cooled. I also like to drizzle chocolate ganache on the top. Once when the top was a little over done, I covered it in ganache, just as or maybe even MORE yummy!

 
Jan 18, 2014

This was my first cheesecake, I followed the recipe eaxctly, but the cake came out very moist and soft. What could be the reason? Maybe I should leave it in the refrigerator longer?

 
Mar 18, 2006

I love making cheesecakes and this one is delicious and creamy. I do have a little problem when making this though...it always runs over the top of the pan. So I bought a 10 inch springform and it still ran over! I always do my cheesecakes in a water bath so at least it doesn't mess up my oven but it doesn't "look" pretty. I think my oven cooks too hot so I will try to lower the temp. next time.

 
May 12, 2006

This cake was Mmmm yummy, silky but consistent enough to feel as a substantial dessert. It was easy to make. Instead of amaretto I used vanilla.

 
Mar 04, 2006

This was the first cheesecake I have ever made, and it was EXCELLENT!(Even people that say the don't like cheescake loved it). The only thing I did was to omit the amaretto because I was bringing it to an office colleagues birthday party. I made it in a heart shaped springform pan and followed the directions EXACTLY. I baked it the night before, so after it had sat in the oven with the door open, I refrigerated it overnight, and it came out great! I also made a mixed berry sauce to go over the top! Rave reviews!

 

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Nutrition

  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 191 mg
  • 64%
  • Fat
  • 40.1 g
  • 62%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 204 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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