New York-Style Cheesecake

READY IN: 1hr 10mins
Recipe by PCrocker

I found this recipe in a magazine years ago. It's the best cheesecake I have ever tasted! The recipe calls for graham cracker crumbs but sometimes I use vanilla wafer crumbs. This recipe is submitted in loving memory of my friend Ronnie.

Top Review by Suzanne S.

My mom LOVES New York Cheesecake with a graham cracker crust. I've made some in the past & made some "fancied up" ones. She just wants the original classic. She turned 75 on May 3 (we went out to dinner) & I figured I'd deliver a homemade cheesecake for Mother's Day. I won't make anything that doesn't have the highest rating (5 stars, 4 forks, whatever) and I ALWAYS read the reviews first. Thankfully this recipe had 14 & not 137. I incorporated suggestions regarding the crust & used: - Annie's Organic Honey Grahams - 3 T melted butter - 2 T Aunt Patty's Organic Unrefined Date Sugar - 1/2 tsp cinnamon Instead of using non-stick spray I used butter to coat the spring form pan. I'm not a fanatic about aerosol, I did it "just because." And who knows, maybe it makes the outside taste better or turn a prettier golden color. I don't know. If you have a stand mixer, use it instead of a hand mixer; 5, 8 oz. packages of cream cheese is a very dense batter. I started w/ a hand mixer & realized, "Why am I doing it like this?! Now I have more dishes to wash." I added one package of cream cheese at a time, scraping down the sides between each one; it gets much silkier, especially after the eggs & vanilla are added. If you have the extra time & are inclined to do so, after pouring in the batter, spend about 30 minutes lifting the spring form pan a couple inches off the counter & carefully dropping it (flat, of course). This will bring up hundreds upon hundreds of air bubbles. Using a spatula, gently push & pull the batter to release the air. As called for, an 8" pan was used. The cake rose REALLY HIGH while baking & the edges flopped over the outside edge of the pan. I removed it v-e-r-y c-a-r-e-fu-l-l-y from the oven so the cake wouldn't break off & fall on the tile & v-e-r-y c-a-r-e-f-u-l-l-y pushed the edges back inside the pan's edge. So now I wonder if a 9"pan might work better for this recipe. As instructed, the cake cooled for 1.5 hours, chilled for 2 hours, was delivered to my lovely mom, chilled in her fridge for another 3 hours or so, and, finally, I received this review under the photo I'd posted on Facebook: "Just finished my piece and a half of this masterpiece and I pronounce it Best. NYCheesecake. Ever. Love the crust."

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Coat bottom and sides of 8-inch springform pan with nonstick spray; set aside.
  3. Crust: Mix graham cracker crumbs and butter together; press firmly over bottom of pan.
  4. Filling: Mix sugar and cornstarch in a large bowl.
  5. Add cream cheese and beat with a mixer on medium speed until smooth.
  6. Beat in eggs and vanilla just until mixed, scraping down the sides of bowl as needed.
  7. On low speed, add cream; beat just to blend.
  8. Pour into prepared pan.
  9. Bake 55 to 60 minutes until cake has risen, edges are very lightly browned and center still jiggles when pan is moved.
  10. Cool in pan on a wire rack about 1 1/2 hours (cake will set completely).
  11. Run knife around edge of pan; cover loosely and refrigerate at least 4 hours.

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