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Chantal's New York Cheesecake
January 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 also curious about the amount of flour, and extra 1/2 cup sugar. Now I'm no stranger to cheesecake. I used to own a bakery up in Washington and I made close to 20 different varieties of cheesecake, most of which were customer requests and were sold by the whole cake. Enough of me. I was diligent in following this recipe as directed and it "fell flat". Here's why: The heat is too high (burns cake), the milk creates too much moisture and it takes too long to cook, too much flour made it too dry, and I don't know if it was the flour, or the extra 1/2 cup sugar, or the milk but it was hard to get the flavor and texture of the cream cheese to jump out at you. I think the people that are giving this recipe five stars really need to try some other cheesecake recipes and then rate this one. Okay, thanks but "no thanks".

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