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My review
Chantal's New York Cheesecake
45
Taliesen
"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"
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Ingredients
7 h 30 m servings 533Original recipe yields 12 servings (1 9-inch springform pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 5k6803 Ratings
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Most helpful positive review
2/25/2007
OK - I don't want to be rude, but this is the deal: this is a perfect recipe, and if it fails for you, it's your fault, not the recipe's. A couple of things you should know about cheesecakes: ...
Most helpful critical review
1/16/2006
I gave it two stars because it tasted "like" cheesecake, but that's the only reason. I was hesitant at first as with most recipes. I was puzzled by the use of milk with the sour cream. I was als...
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Most positive
Least positive
Newest
2/25/2007
OK - I don't want to be rude, but this is the deal: this is a perfect recipe, and if it fails for you, it's your fault, not the recipe's. A couple of things you should know about cheesecakes: ...
9/8/2003
I would like to update my review on this cheesecake. I originally gave it a five and still give it a five. I have made this cheesecake many times; sometimes it cracks sometimes it doesn't. Final...
1/4/2003
I've made cheesecakes many times, only to have them crack and sink after cooling. With the tips that I picked up on allrecipes.com, Chantal's New York Cheesecake was a hit with my family & frien...
2/16/2003
AMAZING! The KING of all cheesecakes! This is the recipe you are looking for, Thick and Creamy! Ive made this 2X now with tremendous sucess. However, I found this crust to need some work, so thi...
7/19/2005
I have been working with this recipe for a couple of years now. Yesterday, one of my co-workers and I had a cheesecake cook-off. Everyone RAVED about my cheesecake and I felt bad for the other...
8/27/2002
Was a big hit at my husband's office! Mine didn't crack, but I was careful not to overmix and had the cream cheese at room temperature, and these are supposed to help prevent cracking. I also u...
8/20/2005
I found this recipe a few years ago, and have been making it ever since. I have changed a few things according to my taste. I bake mine in a water bath, and that helps to keep it more moist, an...
11/24/2002
Recipe turned out great! I didn't have a pan big enough to put my 9-inch springform pan in for a water bath, so I just put it on a rack and put a pan of water underneath it. It was steamy enough...
5/25/2002
Amazing cheesecake! 5 stars! People don't realize that *Cracking* comes from overmixing a cheesecake or having too many air bubbles- as well as rapid cooling. The method of cooling this che...