Eric's Best New York Style Cheesecake

    Eric's Best New York Style Cheesecake

    Recipe photo: Eric's Best New York Style Cheesecake
    1

    Eric's Best New York Style Cheesecake

    (148)
    1hr40min


    125 people made this

    About this recipe: This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavour and is VERY rich, and has no crust to compete with it's decadent flavour. Serves 16 lucky people. Serve with fresh sliced fruit or berries and fresh whipped cream.

    Ingredients
    Serves: 16 

    • 4x250g packets cream cheese, softened
    • 125g unsalted butter, softened
    • 1½ cups sour cream
    • ½ cup thickened (355) whipping cream
    • 1¾ cups castor sugar
    • 1½ tablespoons cornflour
    • 30ml amaretto liqueur
    • 1 teaspoon (5ml) vanilla essence
    • 5 eggs
    • 1 egg yolks

    Directions
    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    1. Bring all ingredients to room temperature. Place oven shelf in the centre of oven and preheat to 190 C. Wrap the outside of a 23cm springform pan with foil. Generously butter the inside of the pan.
    2. In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornflour. Blend in sour cream and cream. Add amaretto and vanilla esence.
    3. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition.
    4. Pour mixture into prepared springform pan. Place inside another pan at least 2.5 cm wider than the springform pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake in preheated oven on the centre rack for 70 minutes.
    5. Turn oven off and allow to cool with oven door open for 1 hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.
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    Reviews and ratings
    Global ratings:
    (148)

    Reviews in English (134)

    by
    101

    I'm rating this the best even though I had some problems. It has a wonderful flavor. I didn't use the amaretto, just vanilla. But mine wouldn't get done. It was way too jiggly at the set time. It also puffed out over the sides of the pan so I think next time I'll try a 10 inch pan. When it cooled the edges tore off, but I made it look alright by adding a whipped cream edge and strawberry sauce on top. I will definitely use this recipe again and try to make it turn out right the next time!  -  07 May 2005  (Review from Allrecipes US | Canada)

    by
    98

    Excellent 5-STAR cheesecake! I also tried this recipe using 1/2 cup of Baily's Irish Cream instead of the amaretto and cut the butter down to only 1 cup, it was "sin-sational" also! Only difference in cooking method was that I preheated oven to 200 degrees and cooked it for 2 hours in hot water bath until done. All in all, and excellent, rich & creamy cheesecake... you can't go wrong with this one!  -  31 Oct 2004  (Review from Allrecipes US | Canada)

    by
    81

    For me, not worth the time and effort. Wrong pan size, oven temperature, and baking time are given on this recipe.  -  04 Feb 2002  (Review from Allrecipes US | Canada)

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