New York Cheesecake II

New York Cheesecake II

173
MHARMAN486 0

"This is a great cheesecake. I get a lot of requests for the recipe."
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Ingredients

4 h servings 362 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 263 mg
  • 11%

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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  • Prep

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes.
  3. Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream until blended. Pour into prepared crust.
  4. Bake at 400 degrees F (205 degrees C) for 45 minutes. Turn oven off and leave cake in oven with the door ajar for 3 hours. Serve with your favorite topping.

Footnotes

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

Reviews

173
  1. 211 Ratings

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Most helpful positive review

Perfect cheesecake. Now I have made a lot of cheesecakes but this is not only simple but probably one of the creamiest I've ever made. This is my suggestion for baking because 400 is going to gi...

Most helpful critical review

This recipe is ok, but not the best. The best New York Cheesecake recipe I've every made is from Cook's Illustrated Magazine. They baked over 200 cheesecakes to find the perfect formula. New Yor...

Perfect cheesecake. Now I have made a lot of cheesecakes but this is not only simple but probably one of the creamiest I've ever made. This is my suggestion for baking because 400 is going to gi...

Not a bad recipe. I've been making cheese cakes for years. However a good cheese cake must be silky smooth and creamy all the way through. NOT lightly brown around the sides! The only way th...

My future daughter-in-law wanted me to make cheesecake for her wedding cake. After trying several recipes - this one was the unanimous winner. I ended up making 7 total for the reception. Two...

This recipe is ok, but not the best. The best New York Cheesecake recipe I've every made is from Cook's Illustrated Magazine. They baked over 200 cheesecakes to find the perfect formula. New Yor...

1st time and PERFECT! I made an 8 inch cake so I changed the bake time to 400 degrees for 10 minutes then 200 degrees for 45 minutes. No cracks, perfect looking and dreamy tasting. Thank YOU!!

This is MY LATE MOTHERS ReCIPE AND POST. I was so honored to find it here 3 months after her passing. I am incredibly thankful for all of you that are taking this recipe and bringing it into you...

I made this recipe for my husband's birthday and the guests went crazy! It was the best cheesecake I've ever made. We couldn't get enough of it. I made a strawberry glaze for the top and served ...

Very easy. Very, very good! No, heavenly! I made and baked it exactly the first time. Delicious, moist, and set throughout, but sides and surface were very dark. Second time I baked at 350 ...

This cheesecake was great to make! I made a cheesecake for the first time using this recipe as the basis for my food finals project. I made two just incase and they both came out perfectly! No c...