New York Cheesecake Recipe

New York Cheesecake
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 New York or not. One thing I do know is that this recipe is a definite keeper and will remain on the top of my favorite deserts list for years to come. It’s extremely easy to make, and the almond extract and macadamia nut crust give it a delicious and unique flavor. It goes great topped with cherry or blueberry pie filling, but you could use any fruit filling or none at all.
New York CheesecakeNew York Cheesecake

 

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New York Cheesecake Recipe

Ingredients:

  • 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

Directions:

  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.
  2. Press onto the bottom and sides of a 9 inch springform pan.
  3. Place it into the oven and bake for 7 minutes, then remove and let it cool.
  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.
  5. Pour filling mixture over your crust. Place back in the oven and bake on 475 for 10 minutes.
  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.
  7. Remove the cheesecake from your oven, cool slightly and then place it overnight in your refrigerator.

New York CheesecakeNew York Cheesecake

New York CheesecakeNew York Cheesecake

       

22 Responses to “New York Cheesecake Recipe”

  1. Chuck — April 14, 2008 @ 9:21 pm

    Please give me a thick slice of that cheese cake. Looks amazing and delicious!

  2. Italian language course — April 16, 2008 @ 6:07 pm

    Wow! This cheesecakes is fantastic!! I must to say that your entire blog is great!! I’ve stumbled
    it!

  3. Bobby — April 17, 2008 @ 11:44 am

    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.

  4. diva@theSugarBar — May 18, 2008 @ 1:35 am

    wow that looks amazing. the sauce is just so glossy and grand! x

  5. michelle @ TNS — May 18, 2008 @ 6:40 pm

    that right there is the archetypal new york cheesecake. fan frigging tastic!

  6. Bobby — May 18, 2008 @ 9:10 pm

    Diva – it is amazing… to this day havn’t found a better tasting homemade cheesecake.

    Michelle – You should try it, it tastes amazing.

  7. My Sweet & Saucy — July 6, 2008 @ 10:38 pm

    Boy does this look good!

  8. kj — July 6, 2008 @ 11:45 pm

    This looks even better than your Lemon Cheesecake… I just don’t know which Cheesecake to bake first! Once again – stunning photography, Bobby.

  9. Sandy — February 2, 2009 @ 1:05 pm

    I made this cheesecake over the weekend
    and it was fantastic!!

  10. pixen — April 12, 2009 @ 9:36 am

    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.

  11. Bobby — April 13, 2009 @ 7:23 am

    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.

  12. Nadalein — August 24, 2009 @ 9:44 am

    With what can I substitute graham cracker?

  13. Bobby — August 24, 2009 @ 11:42 am

    nadalein – vanilla wafers

  14. Frank — October 3, 2009 @ 11:44 am

    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! :D

  15. Frank — October 4, 2009 @ 7:13 am

    Doh! Forgot to add the cherries in that step!
    I added them at the end which is when I noticed. Still a winner though!

  16. Adelina — October 21, 2009 @ 6:24 am

    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!!!

  17. Nadalein — November 3, 2009 @ 10:13 am

    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?

  18. kathryn — November 30, 2009 @ 9:14 pm

    This is the same cheesecake I make, but I make it with a shortbread crust….really yummy!!

  19. Karol — September 16, 2010 @ 8:01 am

    This cheesecake is delicious, is really good. Im baking it right now again, i made already twice. Thank you for All your recipes theyre great

  20. Nadalein — December 3, 2010 @ 10:51 pm

    Hello

    I need a fast reply, how much time should I let it bake if I want to make cheesecake cup cakes??

    Please I need a fast reply because I want to make them today. Thanks

  21. niecy — August 10, 2012 @ 10:23 am

    Hi I don’t have a spring form pan. Could I use a different kind of pan???

  22. Bobby — August 11, 2012 @ 10:00 pm

    niecy- Yes, you could use a different type of pan.

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