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

    Average Rating:

     139 Total Reviews

    Showing 61-80 of 139

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    • on February 15, 2009

      This was an amazing recipe. It tastes so good! I didn't have a springform pan, but I used a pie plate and two custard dishes (for single servings!!) I will definitely use this recipe again.

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    • on February 01, 2009

      WOW! Unbelievable! Best thing I have ever eaten! Very creamy and smooth. Will be my cheesecake recipe from now on! Everyone at my part still talks about this cheesecake and has asked for the recipe

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    • on January 30, 2009

      EXCELENT, EXCELENT - Love every decedent mouthful. Served it with a cherry topping. First time I made a New York Cheesecake and this is the only one I will ever make. Thanx.

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    • on December 30, 2008

      What more could you ask for? This is a rich and decadent cheesecake. After whipping the filling (and it FILLING the pan) we read online that the paddle should be used to mix the ingredients NOT the wire whisk. I guess it incorporates too much air. This probably contributed to the cake cracking, even though we used a water bath. Wonderful plain or with a topping. I opted for a blueberry sauce but would be great with any fruit or chocolate. I loved the crust, it never got soggy, even on the 3rd day. This is the king of cheesecakes and the lemon adds that special something! Thanks Bev!

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    • on December 26, 2008

      Really great cheesecake! I usually use a waterbath recipe that doesn't rise when it's baking. Next time I will remove the upper rack so I won't have a hard time getting it out of the oven. I made this for Christmas dessert and it went fast! Thanks Bev

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    • on December 23, 2008

      The best cheesecake I ever tasted. My husband went nuts. I was able to sub evap milk for the whipping cream. Tasted wonderful! Better than any I ever bought! BEST! BEST! BEST!

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    • on December 20, 2008

      Best cheesecake I've ever made. I used someone else's suggestion and changed the servings to 7 and that made a nice size cake, not so thick. Also instead of using the graham cracker base, I made it a giant shortbread cookie. I cooked it over a water bath and didn't get a single crack. I'm actually about to make another one today it was so good!

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    • on November 30, 2008

      made this for thanksgiving, made as posted and it was awesome. mine did crack, but it didnt affect the taste one bit. Was my first attempt at cheese cake and i will be making this again soon, and for christmas too. I loved this recipe!

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    • on October 14, 2008

      Nice moist cheesecake that cooks up nice and high. A very impressive presentation! I topped it with fresh raspberries, the tartness was the perfect compliment.

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    • on July 05, 2008

      Awesome cheesecake!!!

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    • on July 03, 2008

      wow..even with some substitutions this was what I was looking for to replace baby watson...

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    • on June 21, 2008

      very good Cheesecake. Cooked up a Blueberry topping #94533 and it was enjoyed by all. Thanks

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    • on June 20, 2008

      Fantastic!! I made this for farthers Day and it was my first ever cheesecake. Everyone loved it. It was so creamy and smooth plus it looked great. I did do a small water bath so that no cracks appeared. Plus I cooked the spring form pan with melted butter and stuck it in the freezer to harded and it seemed to prevent leaking. Thank you for making me a star chef!

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    • on June 08, 2008

      This was so easy! It was my first time making cheesecake, and so many things went wrong, but it still turned out perfectly tasty (if not a little dark/cracked). 1. I forgot the whipping cream at the store, so I added a little milk at the end. 2. I ran out of vanilla extract, so I used 1/2 tsp raspberry 3. I didn't have any lemons like I thought, so I used lime zest and a little squeeze of lime juice. It was excellent and a success for my friend's birthday!

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    • on June 04, 2008

      This cheesecake recipe is wonderful! The cheesecake is rich, creamy and smooth. I added approximately 1/4 cup of Penzey's vanilla sugar to the graham cracker crust and also added approximately 1/4 cup of the vanilla sugar to the total amount of sugar required. This will definitely be my cheesecake recipe that I turn to from now on when I want fantastic cheesecake! Thanks for the recipe!!!!

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    • on April 24, 2008

      My daughter requested a cheesecake for her 11th birthday and I broke out in a sweat since I had only made one in my life and it wasn't that good. Other than adding 1/4 cup chopped macadamia nuts and 1 tsp cinnamon to the crust I followed the instructions exactly - and it turned out beautifully. I served it with fresh sliced strawberries and it was a hit! Thanks for sharing the recipe.

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    • on March 24, 2008

      Very Good! We have a Winner!!! Thank you for the great recipe!

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    • on March 07, 2008

      This was a very easy and easily as good and any chef could make it. Ive made it a couple times just never got around to comment on it. :)

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    • on March 03, 2008

      Great recipe! Very rich and luxurious, though it seemed to take a long time to bake! Topped w/some chocolate sauce and blackberries --- wow!

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    • on February 18, 2008

      I just made this. I used a 9.5" pan and needed 3 cups of graham cracker crumbs and 3/4 cup of butter (stick and a half). It is a wonderful recipe, but I will add a bit more lemon rind next time for personal preference.

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    Nutritional Facts for New York Cheesecake

    Serving Size: 1 (134 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 630.6
     
    Calories from Fat 419
    66%
    Total Fat 46.6 g
    71%
    Saturated Fat 25.7 g
    128%
    Cholesterol 238.6 mg
    79%
    Sodium 471.8 mg
    19%
    Total Carbohydrate 45.2 g
    15%
    Dietary Fiber 0.4 g
    1%
    Sugars 36.6 g
    146%
    Protein 9.9 g
    19%
    Detailed Nutrition Values About Nutrition Info

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