Chantal's New York Cheesecake

Chantal's New York Cheesecake

Taliesen

"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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Ingredients

7 h 30 m servings 533 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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.

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Directions

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  • Prep

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  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.

Footnotes

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

Reviews

Read all reviews 4906
  1. 6204 Ratings

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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
Newest

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 allrecipes.com, 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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