Crack Proof: New York Style Cheesecake

Jacqueline Fowler Recipe

By Jacqueline Fowler JacQ1262

8 servings
1 Hr
1 Hr 20 Min

This recipe was handed down to me from my mother. Every holiday my siblings (all seven of us)and I would request this awsome cake along with the homemade fruit toping.. It's gotten so she'd have to create two cakes, due to there never being enough.

pinch tips: How to Peel Tomatoes

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Notes from the Test Kitchen:
Um, can you say CREAMY?! We love this straightforward recipe both for it's flavor and for it's ease of prep.


2 c
finely ground graham crackers (about 30 squares)
1/2 tsp
ground cinnamon
1/2 c
unsalted butter, melted (1 stick)
4- (8) oz
blocks cream cheese, room temperature
1 c
1 1/2 tsp
vanilla extract
lemon, zest finley grated
1 c
sour cream
1 pt
1 pt
2 Tbsp
3/4 c
granulated sugar
1 tsp
corn starch
lemon, juiced

Directions Step-By-Step

To prepare crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, use your finger or the smoth bottom of a glass. Refrigerate the crust while preparing the filling
To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and the lemon zest. Blend in the sour cream. The batter should be well mixed, but not over beaten. (Over beating incorporates to much air and will cause the cake to puff when baking, then fall and crack when cooling.) Pour filling into the crust-lined pan and smooth the top with a spatula.
To prepare water bath: Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the spring form pan. Carefully set the cake pan in the large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
Preheat oven 325, decrease oven to 300 bake for 1 hour 20 min. The cheesecake should jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cakes center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheese cake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut.
To prepare topping: Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juices. The consistency should remain a bit chunky. Cool to room temperature and serve on top of the cheese cake. Yield: 2-1/2 cups

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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Juliann Esquivel Juliann
Oct 3, 2010
Jackie this cake looks awesome. I love the way it raised and did not crack. Truly an awesome pictur too. Thanks for sharing Can't wait to try the fruit syrup too. Thanks for sharing. Blessings and LOL
Juliann Esquivel Juliann
Oct 3, 2010
Jackie I gave you an extra star the presentation is beautiful LOL
Shirley Makekau tutuwoman
Oct 3, 2010
Jackie, that is a beautiful cheesecake and is my daughter, Maile's, and my favorite dessert. Thanks for posting and it went in my recipe box.
Dorothy Marie Kucera DiabeticDesserts7
Oct 4, 2010
I'll have to make this some day and compare it with my Dad's "New York Cheesecake" recipe....we are from New York City! I liked your inclusion of berries and the cracker crumbs are something not seen before!
FREDA GABLE cookin4me
Oct 4, 2010
This is an absolute Fantastic photo, and if this Cheesecake is Just as good as it Looks we are all in trouble, and Are Not going to Weigh in @ weight watchers any time soon! This hasgot to be Fantastic. I put berries on the layer of cracker crumbs then the filling and that is really a good flavor , almost a berry in every bite, or as the topping as you did is also wonderful. I have got to make this. . . the kitchen and cream cheese is calling me right now.
wish me luck . .
Colleen Sowa colleenlucky7
Nov 18, 2010
I'm with you Freda!
Jacqueline.... very very nice!
Isela Cruz cruzi91351
Dec 29, 2010
This looks absolutely amazing! I will definitely make it for our New Year's eve get together. Thank you for sharing! :)
kathy thralls 1mywoowoo1
Jan 18, 2011
Thank you so much for sharing this recipe! I will try this recipe this week-end!
FREDA GABLE cookin4me
Jan 18, 2011
Just made this Last evening, and Already about disappeared, I can't believe that Friends took 3/4 of this home with them. I didn't have enough sour cream on hand so only used 2 spoons, I didn't know I was out. then I only had 3 cream cheese blocks,but wanted to make this, and it still turned out fantastic. Did Not crack at all, still very good. thank you. I was worried this would not turn out, but it was very easy.
Colleen Sowa colleenlucky7
Jan 18, 2011
Freda, now I have to make this!!! You made me hungry for it! xo
Jul 8, 2011 - Gail Welch shared this recipe with discussion group: USA State Recipes
Jul 21, 2011 - Monica H shared this recipe with discussion group: Dreams of Cheese
Ursula Torres ursnyogs
Aug 13, 2011
I tried this recipe and say it's Family Tested & Approved!
Norma Bonilla PeeWee11
Oct 6, 2011
Jackie -

Looks wonderful! Will trying it this weekend.

Norma Bonilla
Vega Alta, Puerto Rico