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New York Style Cheesecake

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“I have had this recipe since 1972 when we lived in Schenectady, NY and I was a stay at home mom....bunch of gals used to get together 1-2X a month and just talk! One hostess served this cheesecake, and I have never used another recipe for cheesecake since! LUV it! Sadly, it is one of those "dishes" that after sitting in frig. 3-5 days is even better, so that last slice is really good! : ) But you could easily prepare this 3-4 days in advance. This cake has no crust. I like my cheesecake "au naturel", but you could make a topping (or use canned pie filling) of your choice. I put the ricotta cheese in food processor to make sure it's smooth...but you can use a potato masher. I also refuse, when making a yummy recipe, to use low fat or non-fat products.”
READY IN:
1hr 45mins
SERVES:
8-10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream the cheeses together in bowl with a mixer til well blended.
  2. While beating, gradually add the sugar and then the eggs. Beat well.
  3. Mix corn starch and flour together and gradually add to mixture while beating.
  4. Add vanilla and melted butter. Beat til smooth and creamy.
  5. Finally, fold in sour cream.
  6. Pour batter in a 9" spring form pan at least 3" deep.
  7. Bake in 325 - 350 degree oven for 1 1/2 hours or till 1" golden ring forms around the top edge.
  8. Turn off oven and allow cake to stand in oven to set for 1 1/2 hours.
  9. Cool completely outside of oven then remove spring form pan.
  10. Store in refrigerator.

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