13 Reviews

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.

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Chef Extrodinaire December 08, 2013

Excellent! I made this for Easter dinner, following the instructions exactly. It turned out beautifully and everyone loved it. Thank you!

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RSL April 01, 2013

This is by far THE greatest cheesecake ever. I'm totally spoiled by it and no other will do. Eating anything other then New York style is no longer acceptable. The recipe is easy to follow and turn out fabulously. The only thing I do is make sure I make it a day or two ahead of time to give it plenty of time to chill.

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pjkitties June 06, 2012

I originally wrote this recipe down watching this amazing man in the 70's or 80's & have used it @ least 4 times a year. I have tried others but nothing compares to yummy & easy. Best EVER!

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diannawatts_12576123 November 24, 2010

This cheesecake is so good!! Like Chef #1513609, I've had plenty of requests. People think it's hard to make, but oh, the simplicity!! You won't be sorry. Oh, you must absolutely use Daisy sour cream. Too bad you can't find cream cheese without all the fillers!

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rothiii June 12, 2010

First time baking this cheesecake? Suggest one does NOT use low-fat sour cream nor low-fat cream cheese - this recipe is perfection when followed to the letter - (I use organic eggs & organic sugar, Philadelpia cream cheese & Daisy sour cream, real vanilla). Always use an 8" springform pan - perfect result over a 9" pan. Over 15 years using this recipe... NEVER disappointed it comes with lots of requests for an encore.

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woodehouse January 07, 2010

I have made this recipe for quite a few years, numerous times. It is a favorite. Do not forget to add the 2T melted butter as directed. I have forgotten, then the cheesecake is plain. The butter definately add richness. It is the best cheesecake!

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carpenterlady December 24, 2008

Start of by reading the directions carefully and chill cake thoroughly and you have yourself a PERFECT NY CHEESECAKE. I messed up the sugar and the butter by adding it all in with the crust and had to start over. This cheesecake was just the texture I was looking for so it was worth it! I made in a Pyrex pie plate and it didn't over-fill as I feared. I did broil a min. too long and had some burnt spots on top, but I picked them off easily with a sharp knife. When we first ate it (after 2 hours chill time) it was a little too creamy and a little too sour creamy in flavor. I used 1/2 cup plain yogurt (short on s. cream) and 1/3 less fat cream cheese. I LOVED that this recipe only took 2 pkg. of cream cheese! The next day the texture was perfection (!) and the flavors had melded completely as well. My father in law really loved this cheesecake, too! Thanks Bengi, for posting. Roxygirl

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Roxygirl in Colorado March 18, 2008

good, but a little bit 'sour creamy'. but, i would make it again. and as with all cheesecakes, it got better on the 3rd day.

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WonderMima January 27, 2008

Very good recipe. Easy. I put sugared strawberries on it to serve to company and everyone loved it. I actually have this in the "Immigrant Ancestors" book, Jewish Immigrant chapter. Great!

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ChandraSoleil January 03, 2008
The Frugal Gourmet's New York Cheesecake