Video: Chantal’s New York Cheesecake -

Video: Chantal’s New York Cheesecake

See how to make a top-rated cheesecake.

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In this video, you’ll see how to make Chantal’s New York Cheesecake, a five-star recipe with more than 130,000 recipe box saves. Easy to make and so delicious, this one tastes just like cheesecakes you find in New York delis. Watch the video, then get Taliesen’s 5-star recipe for Chantal’s New York Cheesecake. Yummy and simple to make! See more dessert videos >>

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Feb. 6, 2015 4:56 pm
hi, when do you take the cake out of the pan, after it comes out of the oven, or after you take it out of fridge??
Nov. 25, 2014 6:54 am
I think the temperature for this recipe (350F) is too high. I always bake my cheesecake at 320F for about an hour and 20 minutes. After about 1 hour of cooling in the oven, I gently run a butter knife around the edges to separated the cheesecake from the sides of the pan (but do not release it from the pan). Then I let it finish cooling on the counter to room temp before I place it in the fridge. My cheesecakes NEVER crack. DO NOT bake your cheesecake until it is set. It should still jiggle a bit in the middle after it's cooked. It will firm up after refrigeration. DO add 1 Tbs lemon extract. Trust me, it's the one thing missing from this otherwise great recipe.
Nov. 10, 2014 11:34 pm
I absolutely adore this version of cheesecake. So much so that it's the only recipe I use any more. But, now I am trying to figure out how I could sneak pumpkin puree and my home-made white chocolate into it for a White Chocolate Pumpkin Cheesecake for Thanksgiving. Unfortunately, I can't figure out what substitutions to make. All suggestions would be so very greatly appreciated as Thanksgiving is creeping up on me rapidly.
Veronica pierce 
Aug. 23, 2014 9:23 am
I follow the recipe and it comes out delicious but it always crack what am I doing wrong help please
Merlyn recipe 
Jun. 13, 2014 8:27 pm
I made your recipe today for my guest It was amazing . It came out beautifully I fallow the recipe to the nose It was a success Thank you very much Merlyn from new tork
May 28, 2014 1:34 pm
That batter was not smooth -- the flour and sugar should have been whisked together to prevent flour lumps, then added to the creamed cream cheese before the eggs, milk, sour cream and vanilla. The texture of the finished batter should be smooth, but beaten at a low speed to keep from getting air bubbles. If it still has lumps, strain it through a sieve onto the cracker crust.
Apr. 19, 2014 10:06 am
Sure smells good, but cracks are developing in several places.,could the oven be cooling down too fast??
Dec. 24, 2013 10:54 am
i love this cheesecake
Nov. 24, 2013 9:40 am
I tried to make this today. Followed the ingredients to a T and my cheesecake doubled over above the springform sides. I cut the top off and started baking it again because the middle wasn't cooked and it's rising again. I'm not sure why it is doing this but I'm not very happy with the recipe
Sep. 25, 2013 9:34 pm
Cheesecakes crack when the cake's internal temp gets too high (over 160 degrees)...try adding a little extra time and dropping the oven temp. I bake this exact same recipe at 325 degrees for 1 hour and 10-15 minutes and it has never ever cracked. I also mix by hand instead of an electric mixer, though not sure this has any effect on the end result.
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