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Chantal's New York Cheesecake
July 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 guy. His was made with Cool-Whip and took 20-30 minutes to make. Mine was Chantal's (with modifications) and took me 16 hours from start to serve (including chilling). I have been adjusting this recipe to get the perfect weight, density, and creaminess (to MY tastes) and I THINK I've got it! (By George, I think she's got it!) I like a HEAVY New York-Style Cheesecake that's not TOO cakey (translation: DRY!). So here is what I've come up with: I use 2 TBSP. flour instead of 1/4 cup AND use a water bath. I baked it at 225 degrees for 3 hours and 40 minutes (I KNOW that sounds like a LONG time, but remember, I've been working on this for a couple of years - OK.......not consistantly, but whenever I feel like making a cheesecake. I make myself notes on the back of the recipe.) After it has baked 3 hours and 40 minutes, I turn off the oven and crack the oven door for a few minutes to get it to cool down more quickly. I leave the cheesecake in the oven for 6 hours and then put it in the refrigerator until WELL chilled (about 6 more hours). (More on next post)

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