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New York Cheesecake

Source: Burt Wolf's Table
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Rating: 5   Reviews: 5 See Reviews
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Active Time:  20 Minutes
Total Time:  4 Hours 20 Minutes
  Makes 16 servings
One 9-ounce box chocolate wafer cookies, finely crushed
2 pounds cream cheese, at room temperature
1 1/2 cups granulated sugar
4 eggs
1 cup sour cream
2 cups heavy cream
Seeds from 2 vanilla beans, or 1/2 teaspoon vanilla extract

Butter (for greasing pan)
3/4 cup sour cream (optional)
Sliced fresh strawberries and/or pureed strawberry sauce
Preheat the oven to 300 degrees F.

Generously butter the bottom and sides of a 10-inch round baking pan with sides at least 2 inches deep. Press the cookie crumbs onto the bottom and sides of the pan, coating evenly. Set aside.

In a large mixing bowl, beat the cream cheese with the sugar until smooth and fluffy. Add the eggs and beat well. Add the sour cream, heavy cream, and vanilla seeds or vanilla extract; beat until well combined and smooth.

Set the cookie crumb-lined pan into a larger pan. Carefully pour the mixture into the cookie crumb-lined pan. Place the 2 pans on the top rack of the oven. Add enough hot water to the larger pan to reach halfway up the sides of the baking pan. Bake for 1 hour, or until the top of the cheesecake is lightly browned in spots. The texture will be soft.

Remove the cheesecake from the water bath. Set the pan on a wire rack and let the cake cool to room temperature. Cover with plastic wrap and refrigerate until chilled through and set, at least 3 hours or overnight.

To serve, spread the sour cream over the top of the cheesecake, if desired. Cut the cake into thin wedges and serve with sliced fresh berries or in a pool of strawberry puree.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 16 servings
Calories: 492
Fat. Total: 37g
Fiber: 1g
Carbohydrates, Total: 33g
Sodium: 295mg
% Cal. from Fat: 68%
Cholesterol: 163mg
Protein: 8g
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Susan, CA Reviewed: 09/09/2008
Simply the Best!
This is simply the best cheesecake! It is so rich and creamy that my friends refer to it as 'a heart attack on a plate'! It is often requested for potlucks. I actually like it a bit softer so I cook it for the recommended time. It does set up when cool and stays very moist. For Christmas I use a raspberry-cranberry topping which adds a lovely tartness that contrasts so well with the sweet creamyness of the cheesecake. And it looks spectacular too!
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