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Chantal's New York Cheesecake
November 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 to produce a perfectly uncracked cake (325F for 1 hr). At end of baking, unlike what it says in the cheesecake tips in the reference section, cake was completely SOLID, WITHOUT a "3-inch circle" that was still un-set. Cake texture still turned out PERFECT, so don't worry if there isn't a wobbly center after baking. I used "Baker's Secret Pie Crust" (bake crust for 15 mins, not 10) instead of the grahan cracker crust, and made a sour cream topping for a professional touch (1 cup sour cream, 2 tablespoons white sugar, 1 teaspoon vanilla extract. Combine and spread evenly after cheesecake has baked and cooled for 10 mins. Bake at 325F for 10 mins to set. Spread EVENLY, as the sour cream will not melt; it will only set, so any imperfection before you put it in the oven will show after baking. Leave in oven to cool for 6 hrs. chill and serve!). You might want to decrease the amount of milk to 1/2 cup for a denser cake, although do so with caution. My version as outlined above makes a 5lb cheesecake, which is about 1 1/2 inches high using a 9-inch springform pan. Everyone who tasted my cheesecake said it was as good as the famed cheesecake of a local 5-star hotel, whose cheesecake is widely regarded as the best cheesecake in the city! (my homecity has over 7 million inhabitants, s

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