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PHILADELPHIA New York Cheesecake III
December 14, 2011

This has become my staple recipe. I've tried some in the past that were too eggy, fluffy, or just too bland. This one has the right amount of tang from the sour cream and a really dense dense texture. The trick is to avoid overbaking it; i bake for an hour before shutting the oven off and letting it sit another 20 minutes. I then crack the oven for another hour or so before finally moving it to the counter. Eventually it makes it to the fridge where I cover it with saran wrap and leave it to set overnight. This method prevents any cracking whatsoever and one is left with a smooth, vanilla creamy looking top. FYI I only used 4 packages cream cheese and 1/2 cup sour cream this time as it was all I had, tasted excellent. Reduced to 3 eggs and 2.5 tbsp of flour to reflect difference in sour cream/cream cheese. I also used a shortbread pie crust as the base and it turned out excellent also. Great hit, rave reviews, staple recipe!

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