Jill's New York Style Cheesecake

Made  times

"This is a very simple, NY style cheesecake that can be 'dressed up' any way you like it. Personally, I prefer fruit toppings, and disdain flavors like caramel and chocolate, which don't go with cheese, but the cheesecake police are not coming for either of us, so have at it!"
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0 16 servings yields One 10" cake
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400.
  2. Crust: melt butter and toss with graham cracker crumbs until even blended. Pat into bottom of springform pan, assemble pan, then pat about 3/4 the way up the sides of the pan. Set aside.
  3. Filling: In a large bowl, beat cream cheese and 1 1/4 cups sugar until fluffy. Beat in flour until well blended. Stir in eggs and vanilla all at once, mixing until just blended. Stir in 1/2 c of the sour cream.
  4. Pour batter into crust and bake at 400 for 10 minutes.
  5. Add 1/4 cup sugar to remaining sour cream, stir, and allow to sit a few minutes to dissolve sugar, then stir again.
  6. Reduce temperature to 300, and bake for 30 more minutes.
  7. Open oven, and spread sour cream mixture evenly over the top. You have to be a bit careful. It seems impossibly delicate and spongy, but it's tougher than it seems, just don't go plopping it on there. This is tasty and helps mask any cracking that may occur.
  8. Return to oven and bake for 15 more minutes. Turn oven off and hold the door open with a wooden spoon while it cools. After 30 minutes or so, open oven, slide a knife around the outside edge of the cake, and loosen the spring. It still needs some support, so don't remove it completely, this is just to keep the crust from getting soggy.
  9. I usually allow it to rest in the oven overnight, when I get up in the morning, I remove the side, cover it with plastic and refrigerate it all day. In any case, allow the oven to cool completely with the cheesecake still inside, then refrigerate at least 8 hours. Any less and the center will be too runny.
  10. I usually serve it with a fruit sauce made w/ 2 c frozen or fresh fruit, 1/4 c water mixed with 1 T cornstarch and sweetened to taste. Boil mixture until thickened, allow to cool. Plain fresh fruit would be good, too. Jam works great in a pinch.
  11. **In place of the vanilla, feel free to add the juice and zest of 1 lemon (this is excellent w/ strawberry topping), or 1 T of any other flavoring or liquour that suits your fancy.
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This recipe was pretty good but is best tried by experienced cooks. I added some milk chocolate chip morsels to the crust simply because I love chocolate and it was delicious! I will definatley ...