Recipe by JJOHN32
"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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1 3/4 cups
finely ground graham cracker crumbs
finely chopped walnuts
2 (8 ounce) packages
cream cheese, softened
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.
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.
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.
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.
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
New York Cheesecake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 331
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