New York Cheesecake III

New York Cheesecake III

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ChefMonty 5

A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this. UPDATE: CHEF MONTY. I found this to be a good recipe for New York Style Cheese Cake. Although I changed it up a little and the recipe was so good I didn't get a chance to take pictures before it got eaten, so I will make sure to put an off limits sign on it while it is setting up next time. I used a 9x13 inch pan and it came out perfect!

Modified from: New York Cheesecake III

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Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
  2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
  3. Increase oven temperature to 475 degrees F (245 degrees C).
  4. Cream Cheese filling:
  5. In a large bowl, combine cream cheese, 1 3/4 cups sugar, 1/8 cup flour, 5 eggs and 4 egg yolks and mix thoroughly. Add the 1/2 cup sour cream, 1 tsp vanilla and 1/2 and 1/2, mix only enough to blend. Don't over mix the filling.
  6. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
  7. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.
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