Ingredients

How to make it

  • Cover the outside of a nine inch spring form pan with heavy duty foil.
  • Preheat oven to 350 degrees.
  • Finely crush the sleeve of graham crackers.
  • I used a rolling pin and resealable bag method, or you can use a food processor.
  • Mix with the sugar and 5 1/2 tbsp of the butter with a fork until crumbly. (reserve the remaining butter for brushing the springform pan)
  • Press the crumbs in the bottom of the prepared pan, bake for 13 minutes, remove to rack to cool while you prepare the filling.
  • Brush sides of spring form pan with remaining melted butter generously after the crust has cooled.
  • (Cook's Illustrated used a stand mixer with paddle attachment; I have a portable mixer, so I used it)
  • Turn oven up to 500 degrees
  • In a large bowl, Beat the cream cheese for about 2 minutes, to get out most of the big lumps with the salt, add the sugar in thirds, beat after each addition. Scrape down the sides. About one minute each addition.
  • Add the sour cream, lemon juice and vanilla. Mix well.
  • Add the eggs two at a time, beating well after each addition, including the two extra egg yolks.
  • Pour into cooled crust and place on a lipped baking sheet in case there is spillover.
  • Bake at 500 degrees for 10 minutes. Reduce heat to 200 degrees.
  • DO NOT OPEN THE OVEN DOOR. DO NOT OVERBAKE
  • Bake 90 minutes.
  • Remove from oven, cool for five minutes on wire rack.
  • Run knife around the outer edge of the cake.
  • Allow to cool for 3 hours at room temp. MOST IMPORTANT so it won't crack.
  • Cover with plastic wrap and refrigerate for at least 3 hours.
  • Best served 30 minutes out of the refrigerator.

Reviews & Comments 17

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    NPMarie ate it and said...
    And just one more:)
    I loved all three of these recipes Tina!
    Was this review helpful? Yes Flag
    " It was excellent "
    NPMarie ate it and said...
    OH MY GOODNESS! This was perfect, Rick is still talking about how much he loves this cheesecake..thanks so much for sharing this recipe Tina! I did it!
    More in New York Style Cheesecake
    Added my picture:)
    5/24/2013
    Was this review helpful? Yes Flag
    " It was excellent "
    NPMarie ate it and said...
    This is exactly what Rick is requesting for his birthday next week..wish me luck:) I have yet to make a NY style cheesecake!!! I'll let you hnow how I do! :)
    Was this review helpful? Yes Flag
  • notyourmomma 1 year ago
    http://www.americastestkitchen.com/recipes/detail.php?docid=4783&incode=M**ASCA00
    Was this review helpful? Yes Flag
    " It was just okay "
    patski107 ate it and said...
    I did something last night I rarely do - make a new recipe for company without trying it first. I said I would make a cheesecake for a raffle and read all the great reviews about this recipe. Mine cracked really bad and it sank. I couldn't use it and ended up at Village Pantry for one of their cheesecakes. I also didn't expect it to be so brown. The one I have been making for years doesn't brown.
    How do you keep the top from cracking?
    Was this review helpful? Yes Flag
  • texalina777 1 year ago
    I've been using this PERFECT recipe for years. At Christmas I add minced red and green jalapenos and serve on a dish drizzled in chocolate sauce and just a little jalapeno sweet crema. A huge hit with us Texans!
    Was this review helpful? Yes Flag
    " It was excellent "
    NPMarie ate it and said...
    I have never made a NY cheesecake..looks delicious:)
    Was this review helpful? Yes Flag
  • auventera 4 years ago
    This is the BEST recipe for traditional New York cheesecake!! The Cook's Illustrated kitchen have the most amazing recipes. I too am a cheesecake purist and generally don't like any kind of toppings - chocolate, fruit, etc. However, I formulated a topping that even purists seem to love :-)

    1 package cream cheese (8 oz)
    1 cup white sugar
    1 Tbsp. corn starch
    3 Tbsp. sour cream
    1/2 carton (3 oz) Greek Gods brand pomegranate greek yogurt
    2 tsp. real vanilla
    1/2 tsp. fresh lemon juice

    Use a food processor to pulverize the white sugar and corn starch for about 3-4 minutes. Then cream everything together and spread over the cooled cheese cake. This topping is very silky, tangy, and adds just a tiny "touch" to a traditional New York cheesecake without the clunky fruit and overwhelming chocolate. If the pomegranate yogurt doesn't sound good to you, eliminate it but use 2 Tbsp. buttermilk, and 2 Tbsp. sour cream instead of 3 Tbsp. of sour cream and the yogurt.
    Was this review helpful? Yes Flag
  • notyourmomma 5 years ago
    The lighting in my kitchen is florescent tubes with gold cellophane overlays...it gives everything a more golden tinge. I hate it, looking at all the food through gold tinged glasses, but I can't climb the ladder to take out off the sleeves on the tubes, so...pictures will remain funny colored until I can get true lighting.
    Was this review helpful? Yes Flag
  • charlo2747 5 years ago
    this sounds yummy really must try it
    Was this review helpful? Yes Flag
    " It was excellent "
    sparow64 ate it and said...
    gonna try this one! sounds amzaing
    Was this review helpful? Yes Flag
    " It was excellent "
    pleclare ate it and said...
    Fantastic recipe NYM. Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    wynnebaer ate it and said...
    Made this for Christmas and it was fantastic....Thanks, Tina...:)
    Was this review helpful? Yes Flag
    " It was excellent "
    bestcooker ate it and said...
    I have been making the New York Cheesecake from America's Test Kitchen (the people that publish "Cook's Illustrated" magazine and published "Baking Illustrated", a step-by-step baking book) for a few years now and it comes out perfectly EVERY time. Mine doesn't look nearly as dark as the cheesecake in the featured photo, but that could just be the difference in ovens. I especially like the fact that there is no water bath required and I have had no cracks in any of the cheesecakes I've made (always a worry with other recipes). The directions in "Baking Illustrated" do not call for lining the pan with foil first. After buttering the pan, I set it on a piece of foil and bring the sides of the foil up to wrap around the pan just in case there are a few leaks where the bottom meets the sides. The recipe yields a picture perfect cake with the traditional dense, creamy texture New York cheesecake is known for. Be sure to chill the cheesecake well overnight for best texture and flavor. This is absolutely the only recipe I use since "discovering" it!
    Was this review helpful? Yes Flag
  • notyourmomma 6 years ago
    Cherry sauce is a great topping Ahmed, we were just wicked and ate it plain. I think I'll have to come up with a blueberry sauce for the next go round. :)
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    One of the best cheesecake ever.I will make a cherry sauce for topping :)
    Was this review helpful? Yes Flag
  • misslionheart 6 years ago
    My favourite baked cheesecake is apple. Yummy!
    Was this review helpful? Yes Flag
  • notyourmomma 6 years ago
    Thank you,it was delectable. Moist, tender and delicious.
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    I love New York Cheesecake. great recipe
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes