New York Style Cheesecake - Recipe

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NEW YORK STYLE CHEESECAKE

Crust:

1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted

Crust: Mix graham cracker crumbs, 3 tablespoons sugar and melted butter; press firmly into 9-inch spring-form pan.

Bake at 325°F for 10 minutes.

Filling:

5 (8 oz.) pkg. cream cheese, softened
1 c. sugar
3 tbsp. flour
1 tbsp. vanilla
1 c. thick sour cream
4 eggs
2 tbsp. whipped cream or Cool Whip (to garnish)

On low speed of mixer, beat cream cheese, 1 cup sugar, flour and vanilla until well blended. Add sour cream. Mix well. Add eggs, 1 at a time, mixing well after each one. Pour over crust.

Bake at 325°F for 1 hour and 5 minutes or until center is set.

Loosen rim of pan, but allow cake to cool in oven (with door ajar) before removing.

Refrigerate for at least 4 hours or overnight.

Top with whipped cream or Cool Whip just before serving.

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recipe reviews
New York Style Cheesecake

· Feb 11 · #93807

Stephen (New York) says:

Fantastic cheesecake recipe! Using a water bath does help it moisten and keep from cracking, and a good amount of lemon zest adds some tang, but otherwise this is definitely the best cheesecake recipe I've had/made :)

· Feb 1 · #92974

Denise (North Carolina) says:

AWESOME! Fantastic. No cracks. I put a pan of water under cheesecake while in oven to avoid cracks.

· Jan 9 · #90763

Susan (Alabama) says:

I also beat the ingredients at high speed and forgot not to do that, but, mine did not crack this time. Only thing I did different was lower the temperature cooking to 300°F, and added 1/4 tsp. Lemon Extract and used by mistake self-rising flour. It came out perfect this time. It tastes great!

· Dec 9 · #86829

Holly (Utah) says:

This is a very easy and creamy recipe, but last time I cooked it I blended it on too high of a speed and it cracked, going to make it again tonight. Still tastes amazing though, thank you for the awesome recipe!

· Jul 8 · #72777

Crystal (New York) says:

Very good recipe. Nice and creamy, easy to do, but I mixed on to high of a speed and mine cracked. I would make this recipe again.

· Apr 29 · #181144

Beth (Virginia) replies:

To keep cracking down to a minimum : mix until the eggs are incorporated and no more. Leave the oven door opened a crack (use a wooden spoon to keep it opened) when time is up and leave it until totally cooled. It could take up to 8-10 hours but don't touch it!! Don't loosen the rim. Leave it alone!!

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