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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a top-rated cheesecake.
See how to make sensational cheesecake the New York way.
See how to make a classic cheesecake in five easy steps.