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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

New York-Style Cheesecake

Makes: 12 servings Yield: 12 slices
Prep 30 mins Chill 4 hrs Cool 2 hrs Bake 375°F 35 mins
New York-Style Cheesecake
Ingredients
  • 1 1/2  cups  finely crushed graham crackers
  • 1/4  cup  finely chopped walnuts
  • 1  tablespoon  sugar
  • 1/2  teaspoon  ground cinnamon (optional)
  • 1/2  cup  butter, melted
  • 3 8  ounce package  cream cheese, softened
  • 1  cup  sugar
  • 2  tablespoons  all-purpose flour
  • 1  teaspoon  vanilla
  • 1/4  cup  milk
  • 3  eggs, slightly beaten
  • 1/2  teaspoon  finely shredded lemon peel (optional)
Directions

1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.

2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.

3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Makes 12 slices.

From the Test KitchenWater Bath Method:
  • Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath; cool and chill as directed in step 4.
Chocolate Marble Cheesecake:
  • Prepare as above, except omit lemon peel. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. If desired, garnish with chocolate shavings.
  • Per slice: 473 cal., 35 g total fat (19 g sat. fat), 137 mg chol., 34 carbo., 1 g fiber, 8 g pro. Daily Values: 22% vit. A, 0% vit. C, 7% calcium, 11% iron Exchanges: 2 Other Carbo., 7 Fat
Sour Cream Cheesecake:
  • Prepare as above, except reduce cream cheese to 2 packages. Omit the milk and add two 8-ounce cartons dairy sour cream. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan).
  • Per slice: 439 cal., 33 g total fat (18g sat. fat), 133 mg chol., 30 g carbo., 288 mg sodium, 1 g fiber, 7 g pro. Daily Values: 21% vit. A, 1% vit. C, 9% calcium, 7% iron Exchanges: 2 other Carbo., 6 Fat
Nutrition Facts (New York-Style Cheesecake )
  • Servings Per Recipe 12,
  • cal. (kcal) 426,
  • Fat, total (g) 32,
  • chol. (mg) 138,
  • sat. fat (g) 17,
  • carb. (g) 29,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 18,
  • pro. (g) 8,
  • vit. A (IU) 1069,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 303,
  • Potassium (mg) 155,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Other Carb () 2,
  • Fat () 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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