Eric's Best New York Style Cheesecake

Eric's Best New York Style Cheesecake

111
EDO570 0

"This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavor and is VERY rich, and has no crust to compete with its decadent flavor. Serves 16 lucky people. Serve with fresh sliced fruit or berries and fresh whipped cream."
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Ingredients

1 h 40 m servings 491 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.
  2. In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.
  3. Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.
  4. Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

111
  1. 120 Ratings

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Most helpful positive review

I'm rating this the best even though I had some problems. It has a wonderful flavor. I didn't use the amaretto, just vanilla. But mine wouldn't get done. It was way too jiggly at the set time. I...

Most helpful critical review

For me, not worth the time and effort. Wrong pan size, oven temperature, and baking time are given on this recipe.

I'm rating this the best even though I had some problems. It has a wonderful flavor. I didn't use the amaretto, just vanilla. But mine wouldn't get done. It was way too jiggly at the set time. I...

Excellent 5-STAR cheesecake! I also tried this recipe using 1/2 cup of Baily's Irish Cream instead of the amaretto and cut the butter down to only 1 cup, it was "sin-sational" also! Only differe...

For me, not worth the time and effort. Wrong pan size, oven temperature, and baking time are given on this recipe.

I have made this recipe a few times now for co-workers and at home. All of us thought it was terrific. I am almost commanded to make this for any work function now, they liked it that much. I...

This was my first cheesecake, I followed the recipe eaxctly, but the cake came out very moist and soft. What could be the reason? Maybe I should leave it in the refrigerator longer?

I love making cheesecakes and this one is delicious and creamy. I do have a little problem when making this though...it always runs over the top of the pan. So I bought a 10 inch springform an...

This was the first cheesecake I have ever made, and it was EXCELLENT!(Even people that say the don't like cheescake loved it). The only thing I did was to omit the amaretto because I was bringin...

This cake was Mmmm yummy, silky but consistent enough to feel as a substantial dessert. It was easy to make. Instead of amaretto I used vanilla.

This recipe makes almost twice what you need. It will bubble over the edge if you make it in the proportions the recipe lists. I put a crust on the bottom and cut it in half. You also don't need...