New York Cheesecake I Recipe - Allrecipes.com
New York Cheesecake I Recipe
  • READY IN hrs

New York Cheesecake I

Recipe by  

"A delicious smooth cheesecake served with or without a fruit topping. I like to make this cheesecake a day or so before I wish to serve it. It always seems to taste better with the extra setting time."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix graham cracker crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 9 inch springform pan.
  3. Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the sour cream and pour into the crumb crust.
  4. Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favorite fruit topping or glaze.
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2006

excellent! I did cut the sour cream in half and cooked it for about an hour, then just shut the oven off and walked away from it until 5 hours later. No cracks and very firm.

 
Most Helpful Critical Review
Dec 05, 2005

After baking for 35 mins at 375 it still looked way too soft, so I cooked it an additional 10 mins. Let it cool, then chilled overnight. When it was cut into the following day it ran - it never solidified.

 

82 Ratings

Aug 15, 2005

Next time I will omit the almond extract, it was a little overpowering for my family's taste. I followed advice and used only 1.5 cups of sour cream for a thicker cheesecake, which worked beautifully.

 
May 02, 2004

Wow! Great cheesecake and so simple. I did cut the sour cream in half as I prefer a firm cake. Decorated with whipped cream and a chocolate drizzle-no one believed I made it!! Thanks for a GREAT recipe.

 
Jul 20, 2009

I tried this and i'm thirteen years old. It was easy fun and the best cheescake recipe for a plain cheesecake easy to follow, but cut the sour cream in half for a lest tangy but just right sweet cake!

 
Dec 26, 2003

Actually I goofed on the recipe. I didn't have a 9 inch pan (someone else had made a cake and was using it) and cut out the sour cream totally. However, the end result was a smaller, but delicious cheesecake. This recipe is one of the most delicious cheesecakes I have ever tasted, either made by me, or purchased anywhere!

 
Feb 23, 2004

I made this recipe for my son's 21st birthday dinner. It turned out fantastic - everyone raved! I did make a few changes based on other reviews - 2 C of graham cracker crumbs and doubled the butter as well as increased cooking time by 10 minutes. The filling was a little creamy rather than completely firm but the taste was great!

 
May 21, 2011

THIS IS A FANTASTIC RECIPE, EXCEPT FOR ONE THING. DO NOT BAKE AT 375 OR THE CAKE WILL CRACK. BAKE AT 300 IN A WATER BATH FOR 2 HOURS. THEN SHUT OFF THE OVEN AND LET SIT FOR ANOTHER HOUR. THEN LET COOL OFF ON COUNTER TOP. TRUST ME, THIS WILL WORK. I BAKED 3 THIS WEEK AND NOT ONE CRACK.

 

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Nutrition

  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 36.8 g
  • 57%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 336 mg
  • 13%

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

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