New York Cheesecake


New York Cheesecake

New York Cheesecake
10 Hr
50 Min

Our easy take on the Big Apple favorite, this rich and creamy New York Cheesecake recipe is inspired by the famous mile-high version you can still find at the Carnegie Deli in New York City.

What You'll Need

  • 1 (16.5-ounce) package refrigerated sugar cookie dough, cut into 1/2-inch slices
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 3/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice

What to Do

  1. Preheat oven to 400 degrees F. Coat the bottom of a 9-inch springform pan with cooking spray. Line bottom of pan with half the cookie dough slices; with your fingers, spread dough to create a solid crust. 
  2. Bake 10 minutes, or until golden. Let cool.
  3. Press remaining dough slices around sides of pan to create a side crust; set aside. Increase oven temperature to 450 degrees F.
  4. In a large bowl, beat cream cheese with sugar until smooth. Beat in remaining ingredients until well combined. Spoon batter into crust.
  5. Bake 10 minutes, or until crust is golden. Reduce oven temperature to 350 degrees and bake 30 more minutes. Remove cheesecake from oven.
  6. Let cool 4 to 5 hours at room temperature. Remove springform pan ring; cover and chill at least 6 hours before serving.


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Used graham cracker crushed for the crust, easy and cheaper. Taste is great!!

As someone suggested brushing egg wash on the crust before baking. I find that this makes my crust brown quicker. I make a ring out of foil and fit it around my crust half way thru the bake time. Also to prevent or at least help with cracking of the cheesecake, I bake mine in a ban Marie, (water bath). This really helps.

BEST CHEESECAKE EVER MADE. Can someone tell me why the cheesecake cracks when baking. Evert time I make any cheesecake they all crack. This cake is a must from now on the whole family enjoyed it. SOOOOO GOOD

Used to make 5 a week in a restaurant. 8 out of 10 crack? The explanation is long and boring but has to do with surface tension and different temperature because of thickness. Your pudding cracks too.

http// == ng-cooling.html This will solve your problem with the cracks in the cheesecake

I made this and it came out great however, I replaced the crust with plain graham crackers instead of the cookie dough and it came out just as good!

I went to the original website and this recipe is nothing like the one they have posted! I guess this answer my question on the cookie crust! I will find another recipe because I refuse to spend that kind of money for burnt crust. The recipe sounded good but I believe I will pass on thisone thanks

What makes you think this crust will burn?

this was the best cheesecake recipe that I have found so far. Very easy to make and extremely delicious. My family and friends absoultely loved it. Thanks Mr. Food!

edrzayich, I would check my oven temperature with an oven thermometer. I would also not rely on cooking spray (so popular with the calorie-avoidance crowd) to keep cookie dough from burning during nearly an hour of cooking when the cookies themselves bake up and set during, what, 15 minutes tops? I would grease the pan generously with Crisco and flour it. Sunday I may have some time for baking and I'll try this. It sounds wonderful.

I made this cheesecake and it was absolutely delicious. The only problem was the cookie dough crust came out slightly burned. I would love this too make this again but how can I remedy the crust situation? Otherwise, it was the best cheesecake ever.

Brush the cookie dough with egg whites whipped with some water



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