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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 labelled 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 favourite desserts 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 flavour. 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


  • Author: Bobby

Ingredients

Scale
  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of the springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let the cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

23 comments

  1. Bobby says:

    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.

  2. Bobby says:

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

    Michelle – You should try it, it tastes amazing.

  3. kj says:

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

  4. pixen says:

    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.

  5. Bobby says:

    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.

  6. Frank says:

    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! 😀

  7. Frank says:

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

  8. Adelina says:

    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!!!

  9. Nadalein says:

    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?

  10. Karol says:

    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

  11. Nadalein says:

    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

  12. Lindsay says:

    It took me many years to find the perfect cheesecake recipe- and then I lost it. Once I got over the initial heartbreak, I started searching the internet. I knew it contained whipping cream instead of sour cream and it involved leaving the cheesecake in the oven after turning it off. Then, in the farthest reaches of my mind, I remembered that the crust recipe had originally contained macadamia nuts. That’s what lead me to your blog. Thank you so much for posting this recipe, I think this is the New York Cheesecake recipe I’m looking for. Thank you for saving me from having to start my hunt for the perfect cheesecake recipe all over again.

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