New York Cheesecake I Recipe

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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.

—Poisondallbabe

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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.

—CHebert

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81 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.

—Jenna Rae

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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.

—SUGARKOOKY

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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!

—Morga

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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!

—JAYHAWKINSON

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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!

—GRETCHEN

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Jun 01, 2005

This recipe was yummy! After my boyfriend had some, things got pretty hot and heavy faster than a New York minute ;-). The cakes didn't firm up quite as much as I would have liked, and we used a premade crust instead of the one in the recipe. Overall, this recipe was fast, simple, and just the right pick-me-up for my party!

—MUSICFOROXYGEN

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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.

Nutritional Information

New York Cheesecake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 474
Calories from Fat: 331

% Daily Value *
Total Fat 36.8g 57 %
** Saturated Fat 21.3g 106 %
Cholesterol 140mg 47 %
Sodium 336mg 13 %
** Potassium 175mg 5 %
Total Carbohydrates 30.1g 10 %
Dietary Fiber 0.6g 2 %
Protein 7.5g 15 %
Sugars 20.9g
** Vitamin A 23 %
** Vitamin C < 1 %
** Calcium 14 %
** Iron 13 %
** Thiamin 7 %
** Niacin 16 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.