The Frugal Gourmet's New York Cheesecake

"Very easy to make. Just throw the filling ingredients into the blender then pour over the crust. Delicious!"
 
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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
photo by vinai1964 .. photo by vinai1964 ..
photo by vinai1964 .. photo by vinai1964 ..
Ready In:
1hr
Ingredients:
8
Yields:
1 cheesecake
Serves:
16
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ingredients

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directions

  • Preheat oven to 325°.
  • 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.
  • Blend sour cream, ½ cup sugar, eggs, and vanilla in a blender for 1 minute. Add the cream cheese. Blend until smooth.
  • Pour 2 tablespoons melted butter through the top of the machine. Blend and pour into the spring-form pan.
  • Bake in the lower third of a 350° oven for 45 minutes.
  • 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.
  • Refrigerate for 4 hours, preferably overnight, before cutting and serving.

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Reviews

  1. Carol R.
    I have tried other recipes and came back to this one. This is the best recipe by far and the easiest. I went to make it the other day and discovered my sour cream had reminents of avocado in it so what to do? I had some plain greek yogurt in my fridge and had read u could substitute that for sour cream in a recipe. OMG it was better with the greek yogurt and the original is darn good. I will be making this with the yogurt from now on.
     
  2. April B.
    I watched Jeff Smith the first time he made this on his PBS show. Have been making them ever since. Took one over to my NY (Long Island) Jewish neighbor. He said it was the best he had ever tasted. My hubs will eat no other.
     
  3. 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.
     
  4. Kimberly B.
    The best cheesecake ever. Never had as good in any restaurant. My husband's birthday cake every year for 20 plus years!
     
  5. RSL
    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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Tweaks

  1. 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.
     

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