New York Cheesecake Recipe

February 17, 2008 | By Bobby In Recipes |

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

 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

Cooking Instructions:
New York CheesecakeNew York Cheesecake 
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.
New York CheesecakeNew York Cheesecake
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.

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8 Comments so far

  1. Chuck on April 14th, 2008

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

  2. Italian language course on April 16th, 2008

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

  3. Bobby on April 17th, 2008

    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 on May 18th, 2008

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

  5. michelle @ TNS on May 18th, 2008

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

  6. Bobby on May 18th, 2008

    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 on July 6th, 2008

    Boy does this look good!

  8. kj on July 6th, 2008

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

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