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Chantal’s New York Cheesecake

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!

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  • MyChicagoSteak

Nice information about cheesecake but if u can add also after complete how can plate a new york cheesecake it looks fine..

  • Patti Schultz

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??

  • Nik8100

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.