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Eric's Best New York Style Cheesecake

Rated as 4.64 out of 5 Stars
0

"This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavor and is VERY rich, and has no crust to compete with its decadent flavor. Serves 16 lucky people. Serve with fresh sliced fruit or berries and fresh whipped cream."
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Ingredients

1 h 40 m servings 491
Original recipe yields 16 servings (1 9-inch springform pan)

Directions

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  1. Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.
  2. In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.
  3. Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.
  4. Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 491 calories; 40.1 26.5 7.3 183 204 Full nutrition

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Reviews

Read all reviews 144
  1. 157 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I'm rating this the best even though I had some problems. It has a wonderful flavor. I didn't use the amaretto, just vanilla. But mine wouldn't get done. It was way too jiggly at the set time. I...

Most helpful critical review

For me, not worth the time and effort. Wrong pan size, oven temperature, and baking time are given on this recipe.

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I'm rating this the best even though I had some problems. It has a wonderful flavor. I didn't use the amaretto, just vanilla. But mine wouldn't get done. It was way too jiggly at the set time. I...

Excellent 5-STAR cheesecake! I also tried this recipe using 1/2 cup of Baily's Irish Cream instead of the amaretto and cut the butter down to only 1 cup, it was "sin-sational" also! Only differe...

For me, not worth the time and effort. Wrong pan size, oven temperature, and baking time are given on this recipe.

I have made this recipe a few times now for co-workers and at home. All of us thought it was terrific. I am almost commanded to make this for any work function now, they liked it that much. I...

This recipe makes almost twice what you need. It will bubble over the edge if you make it in the proportions the recipe lists. I put a crust on the bottom and cut it in half. You also don't need...

This was my first cheesecake, I followed the recipe eaxctly, but the cake came out very moist and soft. What could be the reason? Maybe I should leave it in the refrigerator longer?

I love making cheesecakes and this one is delicious and creamy. I do have a little problem when making this though...it always runs over the top of the pan. So I bought a 10 inch springform an...

Ok, first of all this recipe seems too rich for any human to consume. Only gods should be able to indulge in this heavenly dessert. I had a little bit of trouble with this the first time because...

This was the first cheesecake I have ever made, and it was EXCELLENT!(Even people that say the don't like cheescake loved it). The only thing I did was to omit the amaretto because I was bringin...