Chantal's New York Cheesecake Recipe -
Chantal's New York Cheesecake Recipe
735 Photos
Chantal’s New York Cheesecake
See how to make a top-rated cheesecake. See more
  • READY IN 7+ hrs

Chantal's New York Cheesecake

Recipe by  

"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!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 9-inch springform pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    7 hrs 30 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2007

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: OVERBEATING WILL CAUSE A CHEESECAKE TO CRACK. Beat cream cheese with sugar only until smooth. Proceed with a wooden spoon for the rest of the recipe. OVERBEATING WILL CAUSE A CHEESECAKE TO HAVE THE "WRONG" TEXTURE. Air bubbles, gritty/not creamy texture, etc., are fixed my the same instructions above. OVERCOOKING WILL CAUSE A CHEESECAKE TO CRACK. Do NOT cook this cheesecake until it's set. Matter of fact, don't check it at all. Put the cheesecake in the oven, set the timer to 60 min., turn the oven off, and forget it. I mean it! Don't open the oven, just leave it alone to do its thing. And that's it. A beautiful cheesecake. Far from bland: this is a PURIST'S cheesecake. It's great as is, but also a great foil for other flavours. I serve mine with passionfruit pulp or mango puree.

Most Helpful Critical Review
Jan 16, 2006

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 also curious about the amount of flour, and extra 1/2 cup sugar. Now I'm no stranger to cheesecake. I used to own a bakery up in Washington and I made close to 20 different varieties of cheesecake, most of which were customer requests and were sold by the whole cake. Enough of me. I was diligent in following this recipe as directed and it "fell flat". Here's why: The heat is too high (burns cake), the milk creates too much moisture and it takes too long to cook, too much flour made it too dry, and I don't know if it was the flour, or the extra 1/2 cup sugar, or the milk but it was hard to get the flavor and texture of the cream cheese to jump out at you. I think the people that are giving this recipe five stars really need to try some other cheesecake recipes and then rate this one. Okay, thanks but "no thanks".

Jun 23, 2007

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. Finally I read that if you grease the sides of your pan, it will not crack, since cracking often happens in the cooling process as the cake pulls away from the sides. Since I began greasing the sides,I have not had a cracked cheesecake. People who like the NY style of cheesecake love this recipe.

Oct 29, 2003

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 & friends. After cooling, the top remained level and the center firmed up. The top was a beautiful golden brown with no dry edges. The inside was creamy and smooth, and not too sweet. The tips are as follows: 1. Make sure that your ingredients are around room temperature, not cold, otherwise your batter will be lumpy. 2. Wrap your springform pan with 2 layers of aluminum foil to prevent water in the bain marie (water bath) from seeping in. 3. Place your springform pan in a water bath in the oven, filled with 1 inch of very hot water, then proceed to bake as instructed in the recipe. 4. Right after baking, run a warm or greased knife around the rim of the cake to prevent cracking while cooling. 5. Leave the cake in the oven for 2 hours to cool. (I didn't have time to leave it in for the recommended 6 hrs, and it still works.) I'll make variations of this cheesecake, such as blueberry topping, oreo base and filling etc. ENJOY!

Nov 10, 2003

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 this is the recipe I use: 1 1 /2 c. graham cracker crumbs, 1/2 c. white sugar, 1/4 c. finely chopped Unsalted nuts (walnuts, pecans), 1/4 c. melted butter, 1 tsp. cinnamon and a 1/4 tsp. nutmeg. Mix together and press into 9" springform pan. As for the cheesecake mixture, make Sure to start with room temp. ingredients, use a mixer to beat cream cheese and sugar, then hand-mix from there on. Feel free to add chocolate chips, toffee bits, etc. to the mixture before transferring into graham cracker crust. Use a water bath, (See Cheesecake section under Cooking Basics on this site) with the pan double wrapped in foil. When cheesecake is done, turn oven off, run knife around edge of the cake to completely loosen from the pan. Close oven door, leave in for 3+ hours, until completely cool. Refrigerate overnight. I make a homemade raspberry topping, as follows: 1 10oz. pkg frozen raspb., 2 tblsp. white sugar, 2 tsp. cornstarch & 1/2 c. water. In med. saucepan, mix sugar & corn starch well. Add water & bring to a boil. Add raspberries & boil for 5 minutes, or until thick. If you wish, strain the hot mixture to remove seeds. Place in refrigerator to completely cool. Place 1-2 tablespoons over chilled cheesecake, top with a curl of white chocolate. Award Winning!

Oct 13, 2007

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 guy. His was made with Cool-Whip and took 20-30 minutes to make. Mine was Chantal's (with modifications) and took me 16 hours from start to serve (including chilling). I have been adjusting this recipe to get the perfect weight, density, and creaminess (to MY tastes) and I THINK I've got it! (By George, I think she's got it!) I like a HEAVY New York-Style Cheesecake that's not TOO cakey (translation: DRY!). So here is what I've come up with: I use 2 TBSP. flour instead of 1/4 cup AND use a water bath. I baked it at 225 degrees for 3 hours and 40 minutes (I KNOW that sounds like a LONG time, but remember, I've been working on this for a couple of years - OK.......not consistantly, but whenever I feel like making a cheesecake. I make myself notes on the back of the recipe.) After it has baked 3 hours and 40 minutes, I turn off the oven and crack the oven door for a few minutes to get it to cool down more quickly. I leave the cheesecake in the oven for 6 hours and then put it in the refrigerator until WELL chilled (about 6 more hours). (More on next post)

Oct 29, 2003

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 used a water bath, and I made sure that the side of the springform pan, not just the bottom, was well greased. (I read in a magazine that cheesecakes shrink from the sides of the pan as they cool, and if the side isn't well greased, the cheesecake will stick and, thus, crack.) Per previous reviewers, I baked it at 325 deg. and made the crust as follows: 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, 1/2 tsp. ground cinnamon, and 1/4 cup sugar. I substituted Bailey's Irish Cream for the milk. I had a can of cherry pie filling available for those who wanted a topping. A picture-perfect cheesecake!

Aug 20, 2005

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, and also to avoid cracking. Make sure you put it into boiling water instead of cold. Also, put your cheesecake in an oven bag before you put it into the water bath. Wrapping the pan in tin foil just doesn't seem to keep the water away from the crust. I also don't even add the flour. It allows the cake to be less like cake, and it makes it so creamy and rich. I also double the butter in the crust, and I add the whites of one egg. This allows it to hold together better, so it's a lot less crumbly. Lastly, I don't let mine sit in the oven for 5 to 6 hours, who has the time? I put mine straight into the fridge. It seems to turn out just as well. Good luck! :)


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 35.7 g
  • 55%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 380 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chantal’s New York Cheesecake

See how to make a top-rated cheesecake.

How to Make New York-Style Cheesecake

See how to make sensational cheesecake the New York way.

Sweet Potato Cheesecake

This dessert tastes like a combination of cheesecake and sweet potato pie.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States