The Best and Last New York Cheesecake Recipe You Will Ever Try

Total Time
Prep 30 mins
Cook 1 hr 30 mins

People have a weakness for this New York Cheesecake, I tell ya! Its very rich...Normally I would divide the cake into 20 portions....But if you can take all the richness, 16 portions will be great.

Ingredients Nutrition


  1. For The base:.
  2. If you're using a dark pan, preheat the oven to 350. If you are using a shiny pan, 375.
  3. Combine the crumbs, melted butter and 3 tbsp sugar well and pat onto the bottom of a 9 inch springform pan. I also like to very very lightly butter the sides of the pan so that the cheesecake will not stick later on.
  4. Bake for 10 mins in your preheated oven and remove. Let it cool while you prepare your batter.
  5. For the batter:.
  6. Make sure everything is at room temperature.
  7. Combine sugar, cheese, flour and vanilla in a big bowl and mix on medium speed till well combined. Don't forget to scrape the bowl as you're doing this.
  8. Mix in the sour cream till its incorporated well. Then, add the eggs one by one, mixing well after each addition.
  9. Pour the batter into the springform and let it bake for 1 hour and 10 minutes After the baking time, turn off the oven and leave the door ajar. Let the cake cool in there for about 1 1/2 hours.
  10. Remove the cake and let it cool thoroughly. Refrigerate overnight.
  11. The next day, release the sides of the springform and ENJOY YOUR CAKE.
Most Helpful

So you know: Digestive plain sweet biscuit crumbs are graham cracker crumbs. This is yummy.

susan l. February 16, 2011

This is one outstanding cheesecake! I used my new mini springform pans and topped it with a blueberry compote. Rich.....not too sweet.....delicious NY style cheesecake. Thanks for posting! Made for ZWT 3!

~Leslie~ May 31, 2007

I'm not a baked cheesecake fan, preferring the refrigerated type more, but I wanted to learn how to make a good basic cheesecake that is able to have many different topping/sauces beside it depending on the season. The reviews I got were of praise and they absolutely loved it. This is a very good recipe, simple to make if you have the time for the whole cooling down process. It's creamy without going thud in your stomach, heaving as a baked

Chubby hippo February 27, 2013