Chantal's New York Cheesecake

Chantal's New York Cheesecake

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Taliesen 5

"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"
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7 h 30 m servings 533 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.


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


  1. 5895 Ratings

Most helpful positive review

OK - I don't want to be rude, but this is the deal: this is a perfect recipe, and if it fails for you, it's your fault, not the recipe's. A couple of things you should know about cheesecakes: ...

Most helpful critical review

I gave it two stars because it tasted "like" cheesecake, but that's the only reason. I was hesitant at first as with most recipes. I was puzzled by the use of milk with the sour cream. I was als...

Most helpful
Most positive
Least positive

OK - I don't want to be rude, but this is the deal: this is a perfect recipe, and if it fails for you, it's your fault, not the recipe's. A couple of things you should know about cheesecakes: ...

I would like to update my review on this cheesecake. I originally gave it a five and still give it a five. I have made this cheesecake many times; sometimes it cracks sometimes it doesn't. Final...

I've made cheesecakes many times, only to have them crack and sink after cooling. With the tips that I picked up on, Chantal's New York Cheesecake was a hit with my family & frien...

AMAZING! The KING of all cheesecakes! This is the recipe you are looking for, Thick and Creamy! Ive made this 2X now with tremendous sucess. However, I found this crust to need some work, so thi...

I have been working with this recipe for a couple of years now. Yesterday, one of my co-workers and I had a cheesecake cook-off. Everyone RAVED about my cheesecake and I felt bad for the other...

Was a big hit at my husband's office! Mine didn't crack, but I was careful not to overmix and had the cream cheese at room temperature, and these are supposed to help prevent cracking. I also u...

I found this recipe a few years ago, and have been making it ever since. I have changed a few things according to my taste. I bake mine in a water bath, and that helps to keep it more moist, an...

Recipe turned out great! I didn't have a pan big enough to put my 9-inch springform pan in for a water bath, so I just put it on a rack and put a pan of water underneath it. It was steamy enough...

Amazing cheesecake! 5 stars! People don't realize that *Cracking* comes from overmixing a cheesecake or having too many air bubbles- as well as rapid cooling. The method of cooling this che...

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