New York Cheesecake Recipe
For every holiday in recent years I’ve been cooking cheesecakes. Every holiday a different cheesecake recipe, but that’s until I found this one. When I first found this recipe it was labeled as a ‘New York Cheesecake’. Now I’m not from NY (though I am a huge Giants fan) so I don’t know if this stays accurate to how they make cheesecakes in
1 ¾ cup graham cracker crumbs (crushed)
¼ cup macadamia nuts (crushed)
1 teaspoon ground cinnamon ½ cup butter
5 (8 oz) Packages of softened cream cheese
1 ¾ cup sugar
3 tablespoons of flour
5 eggs
2 egg yolks
¼ heavy whipping cream
1 ½ teaspoons almond extract
Cooking Instructions:
Step 1: Preheat your oven to 400 degrees. Crush graham crackers and macadamia nuts and mix them together with ground cinnamon and melted butter in a bowl.
Step 2: Press onto the bottom and sides of a 9 inch springform pan.
Step 3: Place it into the oven and bake for 7 minutes, then remove and let it cool.
Step 4: Increase oven temperature to 475 degrees. Combine cream cheese, 1 ¾ cup sugar, 3 tablespoons of flour, 5 eggs and 2 egg yolks, and mix thoroughly. Next, add almond extract and heavy whipping cream and mix just enough to blend.
Step 5: Pour filling mixture over your crust. Place back in the oven and bake on 475 for 10 minutes.
Step 6: Reduce oven temperature to 200 degrees and let your cheesecake bake for 1 hour. After an hour turn off your oven, but leave the cake in there for another hour before taking out.
Step 7: Remove the cheesecake from your oven, cool slightly and then place it overnight in your refrigerator.
Please give me a thick slice of that cheese cake. Looks amazing and delicious!
Wow! This cheesecakes is fantastic!! I must to say that your entire blog is great!! I’ve stumbled
it!
Chuck – Sending you a thick slice by air mail as we speak, haha just kidding man.
Italian language course – thanks for the comments on my blog.
wow that looks amazing. the sauce is just so glossy and grand! x
that right there is the archetypal new york cheesecake. fan frigging tastic!
Diva – it is amazing… to this day havn’t found a better tasting homemade cheesecake.
Michelle – You should try it, it tastes amazing.
Boy does this look good!
This looks even better than your Lemon Cheesecake… I just don’t know which Cheesecake to bake first! Once again – stunning photography, Bobby.
I made this cheesecake over the weekend
and it was fantastic!!
I’m going to attempt this challenge
I haven’t bake cheesecake in my life except eating them. I’d tasted so far 2 versions – fluffy, cake like texture and really creamy cheese texture (to the extent that you can see the surface cracked if they are not fresh!). One of my favourite is Japanese cheesecake which is less sugar and fluffy.
Do you think is ok not to have the crust or base?
Thank you for sharing such lovely recipe.
pixen – I have never made a cheesecake without a base but I don’t see why it wouldnt work. Let me know how it turns out.
With what can I substitute graham cracker?
nadalein – vanilla wafers
I’m baking this goodness right now but I have a question. Is it suppose to be kinda burnt on the top after the 10 minutes at 475? It still looks edible so I don’t really care! But just curious more than anything else.
Yeah right Bobby, refrigerate over night before eating?? I don’t think so!
Doh! Forgot to add the cherries in that step!
I added them at the end which is when I noticed. Still a winner though!
Thanks for the sweet post! I think I ought to try this soon! Although the last time I tried baking a cheesecake without a waterbath it didn’t turn out too well. But it seemed like with this recipe, you didn’t have any problem baking it without a waterbath…strange!!!
Hi
Can I use Digestive biscuit ? Where I live; we don’t have Grahams’ or vanilla wafers. And We don’t have Heavy whipping! The one I had right now has 35,1 fat, will it do?
This is the same cheesecake I make, but I make it with a shortbread crust….really yummy!!