🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 9 (from laksa195)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa009.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/7533/new-york-cheesecake-ii/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/7533/new-york-cheesecake-ii/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.allrecipes.com\/recipe\/7533\/new-york-cheesecake-ii\/","crawl_time":1777176532,"first_indexed_time":1520721960,"http_code":200,"src_unparsed":"com,allrecipes!www,\/recipe\/7533\/new-york-cheesecake-ii\/ s443","src_root_hash":"10978891948835254209","history_drop_reason":null,"meta_title":"Easy New York Cheesecake Recipe","meta_descriptions":["This easy homemade cheesecake is rich and creamy with a buttery graham cracker crust. This recipe includes cornstarch in the filling which prevent cracks."],"attrs_boilerpipe_text":"This is a great cheesecake with cornstarch in it to prevent cracks. I get a lot of requests for the recipe.\nPrep Time:\n30 mins\nCook Time:\n3 hrs 45 mins\nAdditional Time:\n10 mins\nTotal Time:\n4 hrs 25 mins\nServings:\n16\nYield:\n1 (9- or 10-inch) springform pan\nKeep Screen Awake\nIngredients\n1\/2x\n1x\n2x\nOriginal recipe (1X) yields 16 servings\n1 ½\ncups\ngraham cracker crumbs\n6\ntablespoons\nmelted butter\n1\ncup\nwhite sugar, divided\n2\npounds\ncream cheese, softened\n2\nlarge\neggs\n2\ntablespoons\ncornstarch\n1\nteaspoon\nvanilla extract\n1\ncup\nsour cream\nDirections\nPreheat the oven to 400 degrees F (205 degrees C).\nMix graham cracker crumbs, melted butter, and 1\/4 cup sugar together in a medium bowl until well combined. Press mixture onto the bottom of a 9-or 10-inch springform pan. Place in the freezer for 10 minutes.\nBeat cream cheese and remaining 3\/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in eggs, cornstarch, and vanilla until just combined. Stir in sour cream until blended. Pour into the prepared crust.\nBake in the preheated oven for 45 minutes. Turn the oven off and leave cheesecake in the oven with the door ajar for 3 hours. Place cheesecake in the refrigerator to cool completely before slicing. Serve with your favorite topping.\n501\nhome cooks made it!\nNutrition Facts\n(per serving)\n361\nCalories\n28g\nFat\n23g\nCarbs\n5g\nProtein\nNutrition Facts\nServings Per Recipe\n16\nCalories\n361\n% Daily Value *\nTotal Carbohydrate\n23g\n9%\nDietary Fiber\n0g\n1%\nTotal Sugars\n17g\nProtein\n5g\n10%\nTotal Fat\n28g\n36%\nSaturated Fat\n16g\n80%\nCholesterol\n100mg\n33%\nVitamin C\n0mg\n0%\nSodium\n262mg\n11%\nCalcium\n81mg\n6%\nIron\n0mg\n3%\nPotassium\n117mg\n2%\n* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\nAsk the Community  (1)\nAsked by SereneMalt9425\nCan I make in 2 -4\"sprngform pans? How will this change baking time?\nGet recipe help and connect with the community\nReviews\n(213)\nCheck out our\nCommunity Guidelines\nabout reviews.\nEasy New York Cheesecake\nMy Rating\nRate this a 1\nRate this a 2\nRate this a 3\nRate this a 4\nRate this a 5\nMy Review\n4.7 out of 5\n280 Ratings\n2 star\n0\n501\n home cooks made it!\n213 Reviews","attrs_markdown":"\n\n[Skip to content](https:\/\/www.allrecipes.com\/recipe\/7533\/new-york-cheesecake-ii\/#main)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n  Please fill out this field.\n- [Newsletters](https:\/\/www.allrecipes.com\/recipe\/7533\/new-york-cheesecake-ii\/)\n- [Sweepstakes](https:\/\/www.allrecipes.com\/sweepstakes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nPlease fill out this field.\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n  Dinners\n  \n  - [5-Ingredient Dinners](https:\/\/www.allrecipes.com\/recipes\/17057\/everyday-cooking\/more-meal-ideas\/5-ingredients\/main-dishes\/)\n  - 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I get a lot of requests for the recipe.\n\nSubmitted by MHARMAN486\n\nUpdated on April 12, 2023\n\nSave\n\nRate\n\nShare\n\nClose\n\n![](https:\/\/www.allrecipes.com\/thmb\/5n-VuQwf48Wj3wNkj49L9nek_Pc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/359980-332468fa85014dd2b970cfd692417495.jpg)\n\n![](https:\/\/www.allrecipes.com\/thmb\/5n-VuQwf48Wj3wNkj49L9nek_Pc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/359980-332468fa85014dd2b970cfd692417495.jpg)\n\nAdd Photo\n\n[44 ![](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F9237005.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https:\/\/www.allrecipes.com\/recipe\/7533\/new-york-cheesecake-ii\/)\n\n[44 ![](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F8700273.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https:\/\/www.allrecipes.com\/recipe\/7533\/new-york-cheesecake-ii\/)\n\n[44 ![](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F8493570.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https:\/\/www.allrecipes.com\/recipe\/7533\/new-york-cheesecake-ii\/)\n\n[44 ![](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F8112805.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https:\/\/www.allrecipes.com\/recipe\/7533\/new-york-cheesecake-ii\/)\n\nPrep Time:\n\n30 mins\n\nCook Time:\n\n3 hrs 45 mins\n\nAdditional Time:\n\n10 mins\n\nTotal Time:\n\n4 hrs 25 mins\n\nServings:\n\n16\n\nYield:\n\n1 (9- or 10-inch) springform pan\n\nJump to Nutrition Facts\n\nKeep Screen Awake\n\n## Ingredients\n1\/2x\n\n1x\n\n2x\n\nOops! Something went wrong. Our team is working on it.\n\nThis recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.  Original recipe (1X) yields 16 servings\n\n- 1 ½ cups graham cracker crumbs\n- 6 tablespoons melted butter\n- 1 cup white sugar, divided\n- 2 pounds cream cheese, softened\n- 2 large eggs\n- 2 tablespoons cornstarch\n- 1 teaspoon vanilla extract\n- 1 cup sour cream\n### Local Offers\n\n## Directions\n1. Preheat the oven to 400 degrees F (205 degrees C).\n2. Mix graham cracker crumbs, melted butter, and 1\/4 cup sugar together in a medium bowl until well combined. Press mixture onto the bottom of a 9-or 10-inch springform pan. Place in the freezer for 10 minutes.\n3. Beat cream cheese and remaining 3\/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in eggs, cornstarch, and vanilla until just combined. Stir in sour cream until blended. Pour into the prepared crust.\n4. Bake in the preheated oven for 45 minutes. Turn the oven off and leave cheesecake in the oven with the door ajar for 3 hours. Place cheesecake in the refrigerator to cool completely before slicing. Serve with your favorite topping.\n\nSave\n\nRate\n\n501 home cooks made it\\!\n\nI Made It\n\nSomething went wrong. Please reload and try again.\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 361 | Calories |\n| 28g | Fat |\n| 23g | Carbs |\n| 5g | Protein |\n\nShow Full Nutrition Label Hide Full Nutrition Label\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 16 |   |\n| Calories 361 |   |\n| % Daily Value \\* |   |\n| Total Carbohydrate 23g | 9% |\n| Dietary Fiber 0g | 1% |\n| Total Sugars 17g |   |\n| Protein 5g | 10% |\n| Total Fat 28g | 36% |\n| Saturated Fat 16g | 80% |\n| Cholesterol 100mg | 33% |\n| Vitamin C 0mg | 0% |\n| Sodium 262mg | 11% |\n| Calcium 81mg | 6% |\n| Iron 0mg | 3% |\n| Potassium 117mg | 2% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\n## Ask the Community (1)\nAsked by SereneMalt9425\n\nCan I make in 2 -4\"sprngform pans? How will this change baking time?\n\nBe the First to Answer\\!\n\nMy answer\n\n0\/500 characters\n\nCancel\n\nSubmit\n\nGet recipe help and connect with the community\n\nAsk my question\n\n## Reviews (213)\nCheck out our [Community Guidelines](https:\/\/www.allrecipes.com\/about-us-6648102#toc-community-guidelines) about reviews.\n\nEasy New York Cheesecake\n\nMy Rating\n\nRate this a 1\n\nRate this a 2\n\nRate this a 3\n\nRate this a 4\n\nRate this a 5\n\nMy Review\n\nCancel\n\nSubmit\n\n4\\.7 out of 5\n\n280 Ratings\n\n[5 star]()\n\n225\n\n[4 star]()\n\n34\n\n[3 star]()\n\n14\n\n2 star\n\n0\n\n[1 star]()\n\n7\n\n501 home cooks made it\\!\n\nMost helpful positive review\n\nCDPEFFER\n\n11\/24\/2005\n\nPerfect cheesecake. Now I have made a lot of cheesecakes but this is not only simple but probably one of the creamiest I've ever made. This is my suggestion for baking because 400 is going to give you a burned cake... No water bath as water baths often end up with a soggy crust and soggy crust is worse than a crack any day... Just simply bake the cake at 400 for 10min, then without opening the oven door reduce the temp to 200 than continue to bake for about 45 min, until it's almost completely set. Then I turn the oven off and just let it set in there til the oven is cool. Usually about an hour and a half to two hours. Then refrigerate it overnight. I'm telling you this is the best way to do it. There will be no crack and it will look a creamy off white. There ya have it. Oh and I also beat my ingredients with a mixer for close to 10 min. I have found it also makes a difference. Thanks.\n\nRead More\n\n558\n\nReply\n\n### Featured Tweaks\nErnest Correale\n\n08\/25\/2018\n\nIt’s amazing!! This is the fourth time I’ve used this recipe. I’ll never ever be able to eat that from Cheesecake Factory again after making this. I baked it at 400 for 15 minutes then backed it down to 250 for the next 45 minutes before turning the oven off. Don’t take it out yet though. Leave it in the oven with the door closed and let it cool with the oven for another hour or so. The result, an absolutely perfect NY cheesecake texture and flavor without a single crack. I did not use a water bath for this. I used a springform pan from USA Pan that I got from Bed Bath, and Beyond. I think that has actually done a lot to help with cracking issues I’ve had in the past even with this recipe.\n\nRead More\n\n3\n\nReply\n\nMrs Peterson\n\n08\/29\/2014\n\nMY MOST FAVORITE CHEESECAKE EVERRRRRRRR!!!I have been making cheesecake for many years now and it was passed down by my Mom who is a queen at cheesecake and still makes them to give at Christmas time and New Year's to everyone as a gift of love with actual presents. Ssshh don't tell my Mom I said this is better than her's and that is saying A LOT!! I didn't use a spring form pan but a Keebler graham pie crust pan and changed is I used only 1\/2 cup of sour cream and next time I will only use 1\/4 cup to see if the taste is more sweeter, I also took the CDPEPPER proven true advice and baked it 400 degrees for 10 minutes then the remaining 45 minutes at 200 degrees, turned off oven and didn't open the door while I left it in there for an additional 1 1\/2 before putting in the fridge overnight. What a difference. I had no cracks!!! Oh I didn't beat ingredients together for 10 minutes though just the normal 1-3 minutes. MHARMAN486 I wish I can shake your hand in person for such an excellent recipe that has changed the way I now do cheesecakes.\n\nRead More\n\n3\n\nReply\n\nBrian Boccuzzi\n\n12\/19\/2018\n\nI have made this twice so far this week. After the first one, my wife asked me to make one for her Christmas party at work so I made this one today. No cracks and I did not let it brown by baking it at 400 all day long. I took the written advice in the comments and baked it at 400 for 10 minutes, turned it down to 200 for 45 minutes and then let it sit in the oven for 2 hours without ever opening the door. I also had it in a water bath. We love the flavor of this cheesecake and I have another one scheduled to be made tomorrow.\n\nRead More\n\n0\n\nReply\n\nDebi T\n\n03\/03\/2012\n\nBest cheesecake I have ever made - appearance, texture-wise and taste! Followed others suggestions and baked 10 minutes at 400 degrees, then 50 minutes at 200. Left the cheesecake in the oven for 2 hours with the door ajar until cooled down. I used crushed Nilla Vanilla wafers instead of graham crackers and added 3\/4 of a cup of sugar instead of 1\/2 cup to the cheese mixture (wasn't sweet enough, probably due to the sour cream, when I made it the first time).\n\nRead More\n\n4\n\nReply\n\nAngela Hagerty\n\n02\/11\/2024\n\nI’m giving this recipe 5 stars because it was the best cheesecake I’ve made. And I’ve made many. However, please note that the baking temps\/times did not work for me. I ended up with a cheesecake that was very burned on the top. I scraped the burned layer off, but it was a painstaking process.With that said, this cheesecake yields perfect results; the ideal combination of dense and creamy. This is also a simple recipe, which I appreciate. Many cheesecakes have too many ingredients. I think the secret to this cheesecake is its simplicity, which should yield beautifully consistent results. My husband has eaten dozens of my cheesecakes through the years and he agreed this was the best. Big hit at the party we attended.Follow a previous reviewers perfect baking instructions:-400 degrees for 10 minutes.-Keep oven door closed; reduce to 200 degrees and bake for 45 minutes.-Turn off oven. Keep oven door closed. Keep cheesecake in oven for 2 hours, until cool.\n\nRead More\n\n0\n\nReply\n\nTCapri\n\n03\/26\/2010\n\nI made this for my husbands birthday and everyone loved it. It was different than other cheesecakes that I have made in that it was more like the kind you get when you go out to a restaurant. I modified it a little by adding about a tsp lemon peel and 1 1\/2 tsp orange peel for a nice citrus flavor, and I lined the springform pan with foil, then used 1 cup graham cracker crumbs and 1\/2 cup ground walnuts and 5 Tbsp butter instead of the 6 and it turned out good. I also took the suggestion about the 400 degrees-I did it for 20 min, then turned the oven to 250 for the rest of the time and no prob with cracking. I am filing this to make again for sure.\n\nRead More\n\n1\n\nReply\n\nBonnie Wilson\n\n05\/07\/2014\n\nThis recipe was the most fabulous cheesecake I've ever made and, I've made plenty! I didn't make any changes in the ingredients but I did in the preparation. I lightly rubbed the sides of the pan with oil. I double foiled the bottom of the pan and put it in a water bath. When the center wobbled, I turned the oven off and opened the door and let it cool for 1 or 2 hours. Other hints are to NOT overmix. 10 min. is too long. I would mix on med. high just to blend in each ingredient - then 4 to 5 minutes to finish blending it. You do not want it \"whipped\", you want smooth.\n\nRead More\n\n2\n\nReply\n\nMindy Landeck\n\n02\/16\/2015\n\nBest cheesecake I've ever made! Dense, creamy, beautiful to look at and tasted like a dream. I made this for my husband's birthday and it was a hit! I substituted an Oreo crust and took many reviewers' advice to bake at 425 for 15 minutes, then lowered the oven temp to 200 for 45 minutes, then turned off the heat altogether and let it stay in the oven slowly cooling for another 3 to 4 hours. This is the first cheesecake I've make in a long time that didn't crack and remained intact for a beautiful presentation. The use of the sour cream keeps it lightly tart and not overly sweet. This wonderful recipe will be my go-to cheesecake from now on! Try it -- it will not disappoint.\n\nRead More\n\n0\n\nReply\n\nLisa\n\n11\/26\/2023\n\nSimply Amazing, if you follow the first suggestion of freezing crust, pour in cheesecake, 10 min. At 400, 45 min at 200 then cool in stove 2 hrs. NO WATER BATH! best cheesecake EVER\n\nRead More\n\n0\n\nReply\n\nLindsey Pinkard\n\n03\/13\/2018\n\nThis is an excellent cheesecake recipe. I've made it a few times and it has turned out great every time. A few general tips: After pouring the cheesecake filling into the pan, jiggle the pan to even it out. This will prevent cracks on the sides of the cheesecake. I always do a water bath. I know that some reviews love it and others hate it but I have always placed a 13x9 pan with 1 in of water under the cheesecake in the oven and it has never cracked. Not once. I cook the cheesecake on 400 for 15 minutes. Then bump the temp down to 250 for another 45 minutes. Then I turn the oven off completely and let the cheesecake sit in there cooling. Then I crack the oven with a wooden spoon for another hour. Lastly I take it out and set it on the counter to complete cooling. It is ready to be put in the fridge when the bottom of the pan has no warmth to it any more. Hope that it helpful to someone\\!\n\nRead More\n\n0\n\nReply\n\n213 Reviews\n\nSort\n\nsort Reviews\n\nMost Helpful\n\nMost Positive\n\nLeast Positive\n\nNewest\n\nCancel\n\nApply\n\nFilter  (0)\n\nfilter Reviews\n\nBy rating\n\n5 star\n\n4 star\n\n3 star\n\n2 star\n\n1 star\n\nBy type\n\nWith photo\n\nCancel\n\nApply\n\nMark\n\n04\/03\/2026\n\nI made this cheesecake following CDPEFFER’s recommendations on temperature and timing. But, I ended up with about 6 cups of extra cream cheese mixture. This is the second time I ended up with too much cream cheese mix. Has anyone come up with an idea for the remaining cream cheese? Please let me know thanks.\n\nRead More\n\n0\n\nReply\n\nmaureen l\n\n12\/11\/2025\n\nA keeper\\!\n\nFamily favorite\n\nmake this for familys birthdays all the time\n\nRead More\n\n0\n\nReply\n\nAndy Micheal Bubba Rothstein\n\n07\/05\/2024\n\nA keeper\\!\n\nGreat flavors\n\nas a professional chef who has made lots of cheesecakes over the years. This is the best recipe I’ve ever found. It has wonderful texture like real New York Cheesecake\n\nRead More\n\n4\n\nReply\n\nLANDROVER4\n\n04\/13\/2024\n\nA keeper\\!\n\nGreat flavors\n\nEasy to follow\n\nWorth the effort\n\nFamily favorite\n\nI have made this twice now, following the advice of CDPeffer. I baked it for 10 minutes at 400 and then turned it down to 200 for 45 minutes. I then turned off the oven and left it for about 2 hours. For some reason, mine cracked both times. However, after putting it in the fridge with cherry pie filling on it, both times, the cracks disappeared, and it completely melded back together. This cheesecake is delicious and creamy and our new family favourite.\n\nRead More\n\n0\n\nReply\n\nsnowbunnyinfl\n\n07\/09\/2023\n\nEasy and great when done. I have made it several times for several different occations. Everyone wants the recipe.\n\nRead More\n\n2\n\nReply\n\nMintBass9153\n\n06\/29\/2023\n\nVery easy to make and it's delicious\n\nRead More\n\n0\n\nReply\n\nAXIOM\n\n05\/16\/2023\n\nPerfection\n\nRead More\n\n0\n\nReply\n\nPaula Milne\n\n02\/14\/2023\n\nturns out perfect everytime\n\nRead More\n\n0\n\nReply\n\nPurpleSauce4136\n\n06\/04\/2022\n\nThis is a easy recipe to follow I used 26 oreo cookies cream too and 7 gram crackers 1\/3 cup sugar and 1\/2 cup butter. For the curse. For the top I melted dark chocolate while it is in the spring from pan I put the chocolate on top. Put it in the fridge intill cool. Cheese cake was in fridge over night before I put chocolate on it. Edited\n\nRead More\n\n0\n\nReply\n\nLoad More reviews\n\nAdd Your Photo\n\n## Photos of Easy New York Cheesecake\n01 of 44\n\n![]()\n\nPhoto by  Allrecipes Member\n\n02 of 44\n\n![]()\n\nPhoto by  Michele White\n\n06\/06\/2021\n\nBeen using this recipe for years and I tweaked it a little bit this is one never disappoints\n\n03 of 44\n\n![]()\n\nPhoto by  Jan VanKooten\n\n11\/05\/2020\n\n04 of 44\n\n![]()\n\nPhoto by  jaxs\n\n08\/29\/2020\n\n05 of 44\n\n![]()\n\nPhoto by  Elsa Sand\n\n05\/12\/2020\n\n06 of 44\n\n![]()\n\nPhoto by  johnlorr77\n\n04\/25\/2020\n\nFollowed CDPeffer review and it was excellent\n\n07 of 44\n\n![]()\n\nPhoto by  johnlorr77\n\n04\/25\/2020\n\nFollowed CDPeffer review and it was excellent\n\n08 of 44\n\n![]()\n\nPhoto by  Tina\n\n11\/28\/2019\n\n09 of 44\n\n![]()\n\nPhoto by  hottstuff284\n\n04\/21\/2019\n\n10 of 44\n\n![]()\n\nPhoto by  Martin\n\n03\/23\/2019\n\nIt was delicious. Next time I want to double the recipe to get a thicker cake.\n\n1. 1\n2. [2](https:\/\/www.allrecipes.com\/recipe\/7533\/new-york-cheesecake-ii\/)\n3. [3](https:\/\/www.allrecipes.com\/recipe\/7533\/new-york-cheesecake-ii\/)\n4. [4](https:\/\/www.allrecipes.com\/recipe\/7533\/new-york-cheesecake-ii\/)\n5. [5](https:\/\/www.allrecipes.com\/recipe\/7533\/new-york-cheesecake-ii\/)\n6. 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plate](https:\/\/www.allrecipes.com\/thmb\/A_zHMcsb9IqxXrSw30bUckDLKnM=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/8350-chantals-new-york-cheesecake-DDMFS-4x3-426569e82b4142a6a1ed01e068544245.jpg) Chantal's New York Cheesecake 7,430 Ratings](https:\/\/www.allrecipes.com\/recipe\/8350\/chantals-new-york-cheesecake\/)\n\n[![A slice of New York style cheesecake on a plate with a larger portion visible in the background](https:\/\/www.allrecipes.com\/thmb\/f-6e8IQmZ4ZUr6phvWiU1Mjz3Ls=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/221142-new-york-style-cheesecake-VAT-Beauty-4x3-7a5b4da8cde4437ab0c592e4f4cbe658.jpg) ![A slice of New York style cheesecake on a plate with a larger portion visible in the background](https:\/\/www.allrecipes.com\/thmb\/f-6e8IQmZ4ZUr6phvWiU1Mjz3Ls=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/221142-new-york-style-cheesecake-VAT-Beauty-4x3-7a5b4da8cde4437ab0c592e4f4cbe658.jpg) 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Cheesecake](https:\/\/www.allrecipes.com\/thmb\/ndCHgs-ucjXAl763AcUKwXtDpGg=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/8463674-76bc79bda18f44229abed545967bcfee.jpg) Instant Pot® New York Ricotta Cheesecake 1 Rating](https:\/\/www.allrecipes.com\/recipe\/283379\/instant-pot-new-york-ricotta-cheesecake\/)\n\n[![Key lime cheesecake with sliced lime garnish, one slice removed on a nearby plate](https:\/\/www.allrecipes.com\/thmb\/cl5TQ1m6_SxSenCDdaeVs_-jJso=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/7441-key-lime-cheesecake-VAT-003-4x3-29839eedc5764299ba2f816d0c50e171.jpg) ![Key lime cheesecake with sliced lime garnish, one slice removed on a nearby plate](https:\/\/www.allrecipes.com\/thmb\/cl5TQ1m6_SxSenCDdaeVs_-jJso=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/7441-key-lime-cheesecake-VAT-003-4x3-29839eedc5764299ba2f816d0c50e171.jpg) Key Lime Cheesecake 483 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Cheesecake](https:\/\/www.allrecipes.com\/thmb\/EWI4RfycOv3G4FuP-lvlu1wP8CA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/8205998-6ad7fb304ce944d0abba403f8ab9dc8d.jpg) PHILADELPHIA New York Cheesecake 71 Ratings](https:\/\/www.allrecipes.com\/recipe\/127232\/philadelphia-new-york-cheesecake\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\n[Newsletters](https:\/\/www.allrecipes.com\/recipe\/7533\/new-york-cheesecake-ii\/)\n\nFollow Us\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n- [Meals](https:\/\/www.allrecipes.com\/recipes\/)\n- [Ingredients](https:\/\/www.allrecipes.com\/recipes\/17567\/ingredients\/)\n- [Occasions](https:\/\/www.allrecipes.com\/recipes\/85\/holidays-and-events\/)\n- [Cuisines](https:\/\/www.allrecipes.com\/recipes\/86\/world-cuisine\/)\n- [Kitchen Tips](https:\/\/www.allrecipes.com\/kitchen-tips\/)\n- [News](https:\/\/www.allrecipes.com\/food-news-trends\/)\n- [Features](https:\/\/www.allrecipes.com\/recipes\/1642\/everyday-cooking\/)\n- [Video](https:\/\/www.allrecipes.com\/video)\n\n- [About Us](https:\/\/www.allrecipes.com\/about-us-6648102)\n- [Editorial Process](https:\/\/www.allrecipes.com\/about-us-6648102#toc-editorial-guidelines)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Product Vetting](https:\/\/www.allrecipes.com\/about-us-6648102#toc-product-reviews)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/brands\/food-drink\/allrecipes)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact](https:\/\/www.allrecipes.com\/about-us-6648102#toc-contact-us)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=ALR)\n- [Magazine Subscription Help](https:\/\/www.magazines.com\/customer-care)\n\nAllrecipes is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up\n\n![]()","attrs_readable_markdown":"This is a great cheesecake with cornstarch in it to prevent cracks. I get a lot of requests for the recipe.\n\nPrep Time:\n\n30 mins\n\nCook Time:\n\n3 hrs 45 mins\n\nAdditional Time:\n\n10 mins\n\nTotal Time:\n\n4 hrs 25 mins\n\nServings:\n\n16\n\nYield:\n\n1 (9- or 10-inch) springform pan\n\nKeep Screen Awake\n\nIngredients\n\n1\/2x\n\n1x\n\n2x\n\nOriginal recipe (1X) yields 16 servings\n\n- 1 ½ cups graham cracker crumbs\n- 6 tablespoons melted butter\n- 1 cup white sugar, divided\n- 2 pounds cream cheese, softened\n- 2 large eggs\n- 2 tablespoons cornstarch\n- 1 teaspoon vanilla extract\n- 1 cup sour cream\n\n## Directions\n1. Preheat the oven to 400 degrees F (205 degrees C).\n2. Mix graham cracker crumbs, melted butter, and 1\/4 cup sugar together in a medium bowl until well combined. Press mixture onto the bottom of a 9-or 10-inch springform pan. Place in the freezer for 10 minutes.\n3. Beat cream cheese and remaining 3\/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in eggs, cornstarch, and vanilla until just combined. Stir in sour cream until blended. Pour into the prepared crust.\n4. Bake in the preheated oven for 45 minutes. Turn the oven off and leave cheesecake in the oven with the door ajar for 3 hours. Place cheesecake in the refrigerator to cool completely before slicing. Serve with your favorite topping.\n\n501 home cooks made it\\!\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 361 | Calories |\n| 28g | Fat |\n| 23g | Carbs |\n| 5g | Protein |\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 16 |   |\n| Calories 361 |   |\n| % Daily Value \\* |   |\n| Total Carbohydrate 23g | 9% |\n| Dietary Fiber 0g | 1% |\n| Total Sugars 17g |   |\n| Protein 5g | 10% |\n| Total Fat 28g | 36% |\n| Saturated Fat 16g | 80% |\n| Cholesterol 100mg | 33% |\n| Vitamin C 0mg | 0% |\n| Sodium 262mg | 11% |\n| Calcium 81mg | 6% |\n| Iron 0mg | 3% |\n| Potassium 117mg | 2% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\n## Ask the Community (1)\nAsked by SereneMalt9425\n\nCan I make in 2 -4\"sprngform pans? How will this change baking time?\n\nGet recipe help and connect with the community\n\n## Reviews (213)\nCheck out our [Community Guidelines](https:\/\/www.allrecipes.com\/about-us-6648102#toc-community-guidelines) about reviews.\n\nEasy New York Cheesecake\n\nMy Rating\n\nRate this a 1Rate this a 2Rate this a 3Rate this a 4Rate this a 5\n\nMy Review\n\n4\\.7 out of 5\n\n280 Ratings\n\n2 star\n\n0\n\n501 home cooks made it\\!\n\n213 Reviews","meta_canonical":null,"ml_categories_json":"{\"\/Food_and_Drink\":999,\"\/Food_and_Drink\/Cooking_and_Recipes\":997,\"\/Food_and_Drink\/Cooking_and_Recipes\/Desserts\":982}","ml_types_json":"{\"\/Article\":988,\"\/Article\/Recipe\":987}","ml_intent_types_json":"{\"Informational\":971}","meta_language":"en","attrs_author":null,"attrs_publish_time":0,"attrs_original_publish_time":1520721960,"attrs_is_republished":0,"attrs_nr_words":"3201","attrs_boilerpipe_nr_words":"491","body_ext_links_number":22,"body_int_links_number":100,"meta_nofollow":0,"meta_noarchive":0,"props_was_rendered":1,"src_redirect":"","download_time_msec":254,"download_ttfb_msec":170,"download_size":66179}

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Easy New York Cheesecake Recipe

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This easy homemade cheesecake is rich and creamy with a buttery graham cracker crust. This recipe includes cornstarch in the filling which prevent cracks.

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This is a great cheesecake with cornstarch in it to prevent cracks. I get a lot of requests for the recipe. Prep Time: 30 mins Cook Time: 3 hrs 45 mins Additional Time: 10 mins Total Time: 4 hrs 25 mins Servings: 16 Yield: 1 (9- or 10-inch) springform pan Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 16 servings 1 ½ cups graham cracker crumbs 6 tablespoons melted butter 1 cup white sugar, divided 2 pounds cream cheese, softened 2 large eggs 2 tablespoons cornstarch 1 teaspoon vanilla extract 1 cup sour cream Directions Preheat the oven to 400 degrees F (205 degrees C). Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a medium bowl until well combined. Press mixture onto the bottom of a 9-or 10-inch springform pan. Place in the freezer for 10 minutes. Beat cream cheese and remaining 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in eggs, cornstarch, and vanilla until just combined. Stir in sour cream until blended. Pour into the prepared crust. Bake in the preheated oven for 45 minutes. Turn the oven off and leave cheesecake in the oven with the door ajar for 3 hours. Place cheesecake in the refrigerator to cool completely before slicing. Serve with your favorite topping. 501 home cooks made it! Nutrition Facts (per serving) 361 Calories 28g Fat 23g Carbs 5g Protein Nutrition Facts Servings Per Recipe 16 Calories 361 % Daily Value * Total Carbohydrate 23g 9% Dietary Fiber 0g 1% Total Sugars 17g Protein 5g 10% Total Fat 28g 36% Saturated Fat 16g 80% Cholesterol 100mg 33% Vitamin C 0mg 0% Sodium 262mg 11% Calcium 81mg 6% Iron 0mg 3% Potassium 117mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Ask the Community (1) Asked by SereneMalt9425 Can I make in 2 -4"sprngform pans? How will this change baking time? Get recipe help and connect with the community Reviews (213) Check out our Community Guidelines about reviews. Easy New York Cheesecake My Rating Rate this a 1 Rate this a 2 Rate this a 3 Rate this a 4 Rate this a 5 My Review 4.7 out of 5 280 Ratings 2 star 0 501 home cooks made it! 213 Reviews

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I get a lot of requests for the recipe. Submitted by MHARMAN486 Updated on April 12, 2023 Save Rate Share Close ![](https://www.allrecipes.com/thmb/5n-VuQwf48Wj3wNkj49L9nek_Pc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/359980-332468fa85014dd2b970cfd692417495.jpg) ![](https://www.allrecipes.com/thmb/5n-VuQwf48Wj3wNkj49L9nek_Pc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/359980-332468fa85014dd2b970cfd692417495.jpg) Add Photo [44 ![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F9237005.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https://www.allrecipes.com/recipe/7533/new-york-cheesecake-ii/) [44 ![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F8700273.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https://www.allrecipes.com/recipe/7533/new-york-cheesecake-ii/) [44 ![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F8493570.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https://www.allrecipes.com/recipe/7533/new-york-cheesecake-ii/) [44 ![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F8112805.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https://www.allrecipes.com/recipe/7533/new-york-cheesecake-ii/) Prep Time: 30 mins Cook Time: 3 hrs 45 mins Additional Time: 10 mins Total Time: 4 hrs 25 mins Servings: 16 Yield: 1 (9- or 10-inch) springform pan Jump to Nutrition Facts Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 16 servings - 1 ½ cups graham cracker crumbs - 6 tablespoons melted butter - 1 cup white sugar, divided - 2 pounds cream cheese, softened - 2 large eggs - 2 tablespoons cornstarch - 1 teaspoon vanilla extract - 1 cup sour cream ### Local Offers ## Directions 1. Preheat the oven to 400 degrees F (205 degrees C). 2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a medium bowl until well combined. Press mixture onto the bottom of a 9-or 10-inch springform pan. Place in the freezer for 10 minutes. 3. Beat cream cheese and remaining 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in eggs, cornstarch, and vanilla until just combined. Stir in sour cream until blended. Pour into the prepared crust. 4. Bake in the preheated oven for 45 minutes. Turn the oven off and leave cheesecake in the oven with the door ajar for 3 hours. Place cheesecake in the refrigerator to cool completely before slicing. Serve with your favorite topping. Save Rate 501 home cooks made it\! I Made It Something went wrong. Please reload and try again. ## Nutrition Facts (per serving) | | | |---|---| | 361 | Calories | | 28g | Fat | | 23g | Carbs | | 5g | Protein | Show Full Nutrition Label Hide Full Nutrition Label | Nutrition Facts | | |---|---| | Servings Per Recipe 16 | | | Calories 361 | | | % Daily Value \* | | | Total Carbohydrate 23g | 9% | | Dietary Fiber 0g | 1% | | Total Sugars 17g | | | Protein 5g | 10% | | Total Fat 28g | 36% | | Saturated Fat 16g | 80% | | Cholesterol 100mg | 33% | | Vitamin C 0mg | 0% | | Sodium 262mg | 11% | | Calcium 81mg | 6% | | Iron 0mg | 3% | | Potassium 117mg | 2% | \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \*\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. \*\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ## Ask the Community (1) Asked by SereneMalt9425 Can I make in 2 -4"sprngform pans? How will this change baking time? Be the First to Answer\! My answer 0/500 characters Cancel Submit Get recipe help and connect with the community Ask my question ## Reviews (213) Check out our [Community Guidelines](https://www.allrecipes.com/about-us-6648102#toc-community-guidelines) about reviews. Easy New York Cheesecake My Rating Rate this a 1 Rate this a 2 Rate this a 3 Rate this a 4 Rate this a 5 My Review Cancel Submit 4\.7 out of 5 280 Ratings [5 star]() 225 [4 star]() 34 [3 star]() 14 2 star 0 [1 star]() 7 501 home cooks made it\! Most helpful positive review CDPEFFER 11/24/2005 Perfect cheesecake. Now I have made a lot of cheesecakes but this is not only simple but probably one of the creamiest I've ever made. This is my suggestion for baking because 400 is going to give you a burned cake... No water bath as water baths often end up with a soggy crust and soggy crust is worse than a crack any day... Just simply bake the cake at 400 for 10min, then without opening the oven door reduce the temp to 200 than continue to bake for about 45 min, until it's almost completely set. Then I turn the oven off and just let it set in there til the oven is cool. Usually about an hour and a half to two hours. Then refrigerate it overnight. I'm telling you this is the best way to do it. There will be no crack and it will look a creamy off white. There ya have it. Oh and I also beat my ingredients with a mixer for close to 10 min. I have found it also makes a difference. Thanks. Read More 558 Reply ### Featured Tweaks Ernest Correale 08/25/2018 It’s amazing!! This is the fourth time I’ve used this recipe. I’ll never ever be able to eat that from Cheesecake Factory again after making this. I baked it at 400 for 15 minutes then backed it down to 250 for the next 45 minutes before turning the oven off. Don’t take it out yet though. Leave it in the oven with the door closed and let it cool with the oven for another hour or so. The result, an absolutely perfect NY cheesecake texture and flavor without a single crack. I did not use a water bath for this. I used a springform pan from USA Pan that I got from Bed Bath, and Beyond. I think that has actually done a lot to help with cracking issues I’ve had in the past even with this recipe. Read More 3 Reply Mrs Peterson 08/29/2014 MY MOST FAVORITE CHEESECAKE EVERRRRRRRR!!!I have been making cheesecake for many years now and it was passed down by my Mom who is a queen at cheesecake and still makes them to give at Christmas time and New Year's to everyone as a gift of love with actual presents. Ssshh don't tell my Mom I said this is better than her's and that is saying A LOT!! I didn't use a spring form pan but a Keebler graham pie crust pan and changed is I used only 1/2 cup of sour cream and next time I will only use 1/4 cup to see if the taste is more sweeter, I also took the CDPEPPER proven true advice and baked it 400 degrees for 10 minutes then the remaining 45 minutes at 200 degrees, turned off oven and didn't open the door while I left it in there for an additional 1 1/2 before putting in the fridge overnight. What a difference. I had no cracks!!! Oh I didn't beat ingredients together for 10 minutes though just the normal 1-3 minutes. MHARMAN486 I wish I can shake your hand in person for such an excellent recipe that has changed the way I now do cheesecakes. Read More 3 Reply Brian Boccuzzi 12/19/2018 I have made this twice so far this week. After the first one, my wife asked me to make one for her Christmas party at work so I made this one today. No cracks and I did not let it brown by baking it at 400 all day long. I took the written advice in the comments and baked it at 400 for 10 minutes, turned it down to 200 for 45 minutes and then let it sit in the oven for 2 hours without ever opening the door. I also had it in a water bath. We love the flavor of this cheesecake and I have another one scheduled to be made tomorrow. Read More 0 Reply Debi T 03/03/2012 Best cheesecake I have ever made - appearance, texture-wise and taste! Followed others suggestions and baked 10 minutes at 400 degrees, then 50 minutes at 200. Left the cheesecake in the oven for 2 hours with the door ajar until cooled down. I used crushed Nilla Vanilla wafers instead of graham crackers and added 3/4 of a cup of sugar instead of 1/2 cup to the cheese mixture (wasn't sweet enough, probably due to the sour cream, when I made it the first time). Read More 4 Reply Angela Hagerty 02/11/2024 I’m giving this recipe 5 stars because it was the best cheesecake I’ve made. And I’ve made many. However, please note that the baking temps/times did not work for me. I ended up with a cheesecake that was very burned on the top. I scraped the burned layer off, but it was a painstaking process.With that said, this cheesecake yields perfect results; the ideal combination of dense and creamy. This is also a simple recipe, which I appreciate. Many cheesecakes have too many ingredients. I think the secret to this cheesecake is its simplicity, which should yield beautifully consistent results. My husband has eaten dozens of my cheesecakes through the years and he agreed this was the best. Big hit at the party we attended.Follow a previous reviewers perfect baking instructions:-400 degrees for 10 minutes.-Keep oven door closed; reduce to 200 degrees and bake for 45 minutes.-Turn off oven. Keep oven door closed. Keep cheesecake in oven for 2 hours, until cool. Read More 0 Reply TCapri 03/26/2010 I made this for my husbands birthday and everyone loved it. It was different than other cheesecakes that I have made in that it was more like the kind you get when you go out to a restaurant. I modified it a little by adding about a tsp lemon peel and 1 1/2 tsp orange peel for a nice citrus flavor, and I lined the springform pan with foil, then used 1 cup graham cracker crumbs and 1/2 cup ground walnuts and 5 Tbsp butter instead of the 6 and it turned out good. I also took the suggestion about the 400 degrees-I did it for 20 min, then turned the oven to 250 for the rest of the time and no prob with cracking. I am filing this to make again for sure. Read More 1 Reply Bonnie Wilson 05/07/2014 This recipe was the most fabulous cheesecake I've ever made and, I've made plenty! I didn't make any changes in the ingredients but I did in the preparation. I lightly rubbed the sides of the pan with oil. I double foiled the bottom of the pan and put it in a water bath. When the center wobbled, I turned the oven off and opened the door and let it cool for 1 or 2 hours. Other hints are to NOT overmix. 10 min. is too long. I would mix on med. high just to blend in each ingredient - then 4 to 5 minutes to finish blending it. You do not want it "whipped", you want smooth. Read More 2 Reply Mindy Landeck 02/16/2015 Best cheesecake I've ever made! Dense, creamy, beautiful to look at and tasted like a dream. I made this for my husband's birthday and it was a hit! I substituted an Oreo crust and took many reviewers' advice to bake at 425 for 15 minutes, then lowered the oven temp to 200 for 45 minutes, then turned off the heat altogether and let it stay in the oven slowly cooling for another 3 to 4 hours. This is the first cheesecake I've make in a long time that didn't crack and remained intact for a beautiful presentation. The use of the sour cream keeps it lightly tart and not overly sweet. This wonderful recipe will be my go-to cheesecake from now on! Try it -- it will not disappoint. Read More 0 Reply Lisa 11/26/2023 Simply Amazing, if you follow the first suggestion of freezing crust, pour in cheesecake, 10 min. At 400, 45 min at 200 then cool in stove 2 hrs. NO WATER BATH! best cheesecake EVER Read More 0 Reply Lindsey Pinkard 03/13/2018 This is an excellent cheesecake recipe. I've made it a few times and it has turned out great every time. A few general tips: After pouring the cheesecake filling into the pan, jiggle the pan to even it out. This will prevent cracks on the sides of the cheesecake. I always do a water bath. I know that some reviews love it and others hate it but I have always placed a 13x9 pan with 1 in of water under the cheesecake in the oven and it has never cracked. Not once. I cook the cheesecake on 400 for 15 minutes. Then bump the temp down to 250 for another 45 minutes. Then I turn the oven off completely and let the cheesecake sit in there cooling. Then I crack the oven with a wooden spoon for another hour. Lastly I take it out and set it on the counter to complete cooling. It is ready to be put in the fridge when the bottom of the pan has no warmth to it any more. Hope that it helpful to someone\! Read More 0 Reply 213 Reviews Sort sort Reviews Most Helpful Most Positive Least Positive Newest Cancel Apply Filter (0) filter Reviews By rating 5 star 4 star 3 star 2 star 1 star By type With photo Cancel Apply Mark 04/03/2026 I made this cheesecake following CDPEFFER’s recommendations on temperature and timing. But, I ended up with about 6 cups of extra cream cheese mixture. This is the second time I ended up with too much cream cheese mix. Has anyone come up with an idea for the remaining cream cheese? Please let me know thanks. Read More 0 Reply maureen l 12/11/2025 A keeper\! Family favorite make this for familys birthdays all the time Read More 0 Reply Andy Micheal Bubba Rothstein 07/05/2024 A keeper\! Great flavors as a professional chef who has made lots of cheesecakes over the years. This is the best recipe I’ve ever found. It has wonderful texture like real New York Cheesecake Read More 4 Reply LANDROVER4 04/13/2024 A keeper\! Great flavors Easy to follow Worth the effort Family favorite I have made this twice now, following the advice of CDPeffer. I baked it for 10 minutes at 400 and then turned it down to 200 for 45 minutes. I then turned off the oven and left it for about 2 hours. For some reason, mine cracked both times. However, after putting it in the fridge with cherry pie filling on it, both times, the cracks disappeared, and it completely melded back together. This cheesecake is delicious and creamy and our new family favourite. Read More 0 Reply snowbunnyinfl 07/09/2023 Easy and great when done. I have made it several times for several different occations. Everyone wants the recipe. Read More 2 Reply MintBass9153 06/29/2023 Very easy to make and it's delicious Read More 0 Reply AXIOM 05/16/2023 Perfection Read More 0 Reply Paula Milne 02/14/2023 turns out perfect everytime Read More 0 Reply PurpleSauce4136 06/04/2022 This is a easy recipe to follow I used 26 oreo cookies cream too and 7 gram crackers 1/3 cup sugar and 1/2 cup butter. For the curse. For the top I melted dark chocolate while it is in the spring from pan I put the chocolate on top. Put it in the fridge intill cool. Cheese cake was in fridge over night before I put chocolate on it. Edited Read More 0 Reply Load More reviews Add Your Photo ## Photos of Easy New York Cheesecake 01 of 44 ![]() Photo by Allrecipes Member 02 of 44 ![]() Photo by Michele White 06/06/2021 Been using this recipe for years and I tweaked it a little bit this is one never disappoints 03 of 44 ![]() Photo by Jan VanKooten 11/05/2020 04 of 44 ![]() Photo by jaxs 08/29/2020 05 of 44 ![]() Photo by Elsa Sand 05/12/2020 06 of 44 ![]() Photo by johnlorr77 04/25/2020 Followed CDPeffer review and it was excellent 07 of 44 ![]() Photo by johnlorr77 04/25/2020 Followed CDPeffer review and it was excellent 08 of 44 ![]() Photo by Tina 11/28/2019 09 of 44 ![]() Photo by hottstuff284 04/21/2019 10 of 44 ![]() Photo by Martin 03/23/2019 It was delicious. Next time I want to double the recipe to get a thicker cake. 1. 1 2. [2](https://www.allrecipes.com/recipe/7533/new-york-cheesecake-ii/) 3. [3](https://www.allrecipes.com/recipe/7533/new-york-cheesecake-ii/) 4. 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This is a great cheesecake with cornstarch in it to prevent cracks. I get a lot of requests for the recipe. Prep Time: 30 mins Cook Time: 3 hrs 45 mins Additional Time: 10 mins Total Time: 4 hrs 25 mins Servings: 16 Yield: 1 (9- or 10-inch) springform pan Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 16 servings - 1 ½ cups graham cracker crumbs - 6 tablespoons melted butter - 1 cup white sugar, divided - 2 pounds cream cheese, softened - 2 large eggs - 2 tablespoons cornstarch - 1 teaspoon vanilla extract - 1 cup sour cream ## Directions 1. Preheat the oven to 400 degrees F (205 degrees C). 2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a medium bowl until well combined. Press mixture onto the bottom of a 9-or 10-inch springform pan. Place in the freezer for 10 minutes. 3. Beat cream cheese and remaining 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in eggs, cornstarch, and vanilla until just combined. Stir in sour cream until blended. Pour into the prepared crust. 4. Bake in the preheated oven for 45 minutes. Turn the oven off and leave cheesecake in the oven with the door ajar for 3 hours. Place cheesecake in the refrigerator to cool completely before slicing. Serve with your favorite topping. 501 home cooks made it\! ## Nutrition Facts (per serving) | | | |---|---| | 361 | Calories | | 28g | Fat | | 23g | Carbs | | 5g | Protein | | Nutrition Facts | | |---|---| | Servings Per Recipe 16 | | | Calories 361 | | | % Daily Value \* | | | Total Carbohydrate 23g | 9% | | Dietary Fiber 0g | 1% | | Total Sugars 17g | | | Protein 5g | 10% | | Total Fat 28g | 36% | | Saturated Fat 16g | 80% | | Cholesterol 100mg | 33% | | Vitamin C 0mg | 0% | | Sodium 262mg | 11% | | Calcium 81mg | 6% | | Iron 0mg | 3% | | Potassium 117mg | 2% | \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \*\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. \*\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ## Ask the Community (1) Asked by SereneMalt9425 Can I make in 2 -4"sprngform pans? How will this change baking time? Get recipe help and connect with the community ## Reviews (213) Check out our [Community Guidelines](https://www.allrecipes.com/about-us-6648102#toc-community-guidelines) about reviews. Easy New York Cheesecake My Rating Rate this a 1Rate this a 2Rate this a 3Rate this a 4Rate this a 5 My Review 4\.7 out of 5 280 Ratings 2 star 0 501 home cooks made it\! 213 Reviews

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