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    You are in: Home / Recipes / New York Cheesecake Recipe
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    New York Cheesecake

    New York Cheesecake. Photo by The Big Dog Chef

    1/2 Photos of New York Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    26 hrs 15 mins

    24 hrs

    2 hrs 15 mins

    gailanng's Note:

    It is important to allow the ingredients come to room temperature to avoid lumps. A (crustless) Jim Fobel cheesecake recipe from his cookbook, Old-Fashioned Baking Book. Prep time includes the overall rest and chill time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie (water bath). Position the baking rack in the center of the oven; preheat the oven to 300 degrees F.
    2. 2
      In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
    3. 3
      In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
    4. 4
      Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
    5. 5
      Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
    6. 6
      Bake for 2 hours, 15 minutes or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. (Be very careful not to burn yourself. Have a spot ready to set the pan.) Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
    7. 7
      When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. As the cheesecake cools, it will gently deflate and the hairline cracks deminish.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on March 05, 2014

      55

      This is not a easy recipe and it does take time to make so plan a head. DO make sure all the ingedients are at room temp, or you will not be a happy camper. Also make sure you have a tight seal with the foil around the springform pan. Take your time...it is not as easy as you think. But all is worth it as this is absoulty hands down the best cheesecake I have ever had anywhere. I've made it 4x now and everyone always raves about it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for New York Cheesecake

    Serving Size: 1 (171 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 534.1
     
    Calories from Fat 388
    72%
    Total Fat 43.1 g
    66%
    Saturated Fat 24.5 g
    122%
    Cholesterol 201.0 mg
    67%
    Sodium 304.8 mg
    12%
    Total Carbohydrate 30.6 g
    10%
    Dietary Fiber 0.0 g
    0%
    Sugars 28.8 g
    115%
    Protein 7.9 g
    15%

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