The Frugal Gourmet's New York Cheesecake

Recipe by bengi

Very easy to make. Just throw the filling ingredients into the blender then pour over the crust. Delicious!

Top Review by Chef Extrodinaire

My husband has been making this cheesecake since we got married (22 years ago.) He has laid claim to it as his own ;) The family fights over the last piece, usually for breakfast! My italian mother-in-law never wanted it at Easter since she was making her ricotta cheesecake! This year I am trying to cut back on carbs, so I made my own version with butter, ground nuts and a little splenda for the crust. I substituted the sugar for half the splenda, added a little lemon zest. You can barely tell the difference! Next time I may bake the crust for a few minutes, let it cool before you add the cheese mixture. Not bad for a carb/sugar free dessert!<br/><br/>NOTE: The original cookbook calls for the oven temp to be 325, not 350.

Ingredients Nutrition


  1. Preheat oven to 350°
  2. Mix together the cracker crumbs, ¼ cup sugar, and ¼ cup melted butter, and line the bottom of an 8- or 9-inch ungreased spring-form pan.
  3. Blend sour cream, ½ cup sugar, eggs, and vanilla in a blender for 1 minute. Add the cream cheese. Blend until smooth.
  4. Pour 2 tablespoons melted butter through the top of the machine. Blend and pour into the spring-form pan.
  5. Bake in the lower third of a 350° oven for 45 minutes.
  6. When baking is finished, turn oven on to broil. Broil the cheesecake until the top begins to show attractive spots of brown. Remove from oven.
  7. Refrigerate for 4 hours, preferably overnight, before cutting and serving.

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