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    Home > Blog > Holiday > Holiday Desserts > New York Style Cheesecake

    New York Style Cheesecake

    by Teri Lyn Fisher · Published: Jun 11, 2014 · Modified: Sep 24, 2021

    Jump to Recipe

    A close up of New York style cheesecake with cajeta drizzled on top.Ritz Cracker Crust for a Cheesecake recipeA pan with crust in place next to a bowl of cheesecake filling and a spatula.A pan with crust in the bottom and cheesecake filling ready to be spread.A close up of New York style cheesecake with cajeta drizzled on top gif.A close up of New York style cheesecake with cajeta drizzle with a piece taken out.A piece of New York style cheesecake with cajeta drizzled on top with a fork.Sometimes before I have a really big job I have some serious sleep issues. I just can’t sleep. This is why I have no alarm clock next to my bed. I know that if I did, I would stare at the time. Maybe it’s 2am, then I will think “If I fall asleep right now, I can get 4 hours of sleep. Four hours is good, that would do.” Then again have the same thought at 3 am, and then 4 am, etc. On this particular night I decided to take some Valerian root to see if that would help me sleep. It totally did, and I love it. I fell asleep so hard. Out. Like drooling on my pillow, out. It was awesome. Suddenly though, I woke in the middle of the night. I heard a loud boom (or so I thought). Which I now think was the random drunk d-bags from down the street lighting some kind of loud firework. Anyway, the loud noise woke me up and I was convinced there were people or a person or something in my apartment. I mustered up the strength to tip toe to the kitchen. Why the kitchen? Weapons, that’s why. Gotta defend myself. I grabbed a knife from the magnet thingy, and paused. “Twwwoo…” nodding in agreement, with myself. So I grabbed another. Double fisting knifes, I wandered through my apartment ready to slay any intruder. Once I had finally made the rounds and realized there was no intruder, I returned my weapons to the magnet thing and stood in the kitchen wondering if I should have been in the CIA. Obviously, I am a little out of it, half asleep. I don’t remember making the decision to open my refrigerator and devouring a lot of this New York Style Cheesecake. The next day I’m driving home from my big job in traffic on the 10. Thinking about how excited I am to go home and put my feet up, eat that delicious Cajeta covered, Ritz cracker crust heavenly New York Cheesecake, and watch some Star Wars. Panic floods up my face and my sunglasses begin to steam. I suddenly vaguely remember standing over the sink shoveling cheesecake into my mouth last night. “Was that real?” I think to myself. I began swearing to myself, hoping to God that I didn’t eat all the effing Cheesecake last night. I didn’t even deserve it then. All I did was walk around my apartment with two knifes in my hand like an insane person. Today, I did deserve it. I nailed my job. I got home, fed the winey baby that is my cat, opened the fridge to find half a piece smashed between tin foil. Whatever. I am gonna eat this magical Cheesecake just like Chandler and Rachel and enjoy the crap out of it, because it’s really effing good Cheesecake.
    ♥ Teri

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    A close up of New York style cheesecake with cajeta drizzled on top, a Fathers day cake.

    New York Style Cheesecake

    5 from 5 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 45 minutes mins
    Chill Time: 7 hours hrs
    Servings: 8

      INGREDIENTS  

    butter cracker crust

    • 34 butter crackers (such as Ritz), finely crushed
    • 1 tablespoon superfine sugar (granulated is fine)
    • 3 tablespoons unsalted butter, melted and cooled

    filling

    • 16 ounces cream cheese, softened
    • ¾ cup superfine sugar (granulated is fine)
    • ½ cup sour cream
    • 1 ½ tablespoons all purpose flour
    • 2 egg yolks
    • ¼ cup milk
    • 2 teaspoons vanilla extract
    • 1 ½ teaspoons lemon zest

    garnish

    • Cajeta

      INSTRUCTIONS  

    • Preheat oven to 350˚F. Line a 6 inch cake pan with parchment and lightly grease.
    • For crust: Place all ingredients into a medium mixing bowl and fold together until all the crumbs are saturated in butter. Pour mixture into the prepared cake pan and firmly press down on mixture to form an even crust. Set aside.
    • For filling: Place cream cheese and sugar in a large mixing bowl and beat together with a wooden spoon (you can also use an electric hand mixer or stand mixer, fitted with a paddle attachment). Add egg yolks, one at a time, beating after each addition.
    • Add sour cream, flour and milk and stir together until no lumps remain. Fold in vanilla extract and lemon zest until fully incorporated.
    • Pour filling into the prepared cake pan and smooth off the top. Place the cheesecake in a large baking dish and place in oven. Fill baking dish 1/2 way with hot water and bake cheesecake for 40 to 45 minutes or until center is still wobbly.
    • Remove from oven and water bath and allow cheesecake to cool for 10 to 15 minutes. Run a knife along the edge of the pan to ensure cheesecake doesn’t stick to sides when removing from pan.
    • Allow cheesecake to cool for an hour. Place cheesecake in the refrigerator and allow it to chill for at least 6 hours.
    • Once cheesecake has completely chilled, run a knife along the edge again.
    • With a platter ready, place a clean cake board over the top of the cheesecake and pan and quickly invert it onto the cake board. Tap the bottom of the pan to ensure nothing is sticking. Remove pan and replace with a platter before quickly, but carefully turning the cheesecake onto the platter and removing the cake board from the surface. (removal process should take no more than 30 seconds)
    • Drizzle with Cajeta, slice, and serve.

      NOTES  

    • *Makes 1 (6” inch) Cheesecake
    Calories: 428kcal Carbohydrates: 33g Protein: 6g Fat: 31g Saturated Fat: 17g Cholesterol: 131mg Sodium: 312mg Potassium: 129mg Fiber: 1g Sugar: 24g Vitamin A: 1059IU Vitamin C: 1mg Calcium: 107mg Iron: 1mg

    June 11, 2014 / 22 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    Reader Interactions

    June 11, 2014 / 22 Comments

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    1. Kristi

      October 10, 2021 at 6:17 pm

      5 stars
      This is a definite crowd pleaser!

      Reply
    2. Sammy

      October 27, 2014 at 6:02 pm

      This cheesecake looks amazing! I am defiantly going to try my hand at this recipe, I love baking :)

      Reply
    3. SC

      July 08, 2014 at 11:37 am

      I was bursting out loud laughing at this post – Teri, you’re too funny!! And I’m definitely going to be making this soon! yum!

      Reply
    4. Renee @ Awesome on $20

      June 20, 2014 at 12:35 am

      I think knife wielding definitely deserves cheesecake. I would have hidden under the covers with my eyes closed as tightly as possible and just hoped I didn’t die. Well done!

      Reply
    5. Erika

      June 19, 2014 at 11:11 am

      Bahaha I think this was one of your funniest posts to date! Hilarious. And gorgeous cheesecake, of course :)

      Reply
    6. Sharlynn Ng

      June 12, 2014 at 10:31 pm

      This looks awesome! I’ve tried making cheesecake quite a few times and every time I tend to over bake them! I would love to try making your recipe!!

      Reply
    7. Stefanie @ Sarcastic Cooking

      June 12, 2014 at 6:59 pm

      Hahahah! Ok. I live with my husband and our son and I still do intruder sweeps with my mom on the phone if I come home at night to an empty house. No shame in it, Ms Edward Knifey Hands! I am glad you saved yourself some of this amazing cheesecake. I could eat an entire cheesecake off the ground with a spoon. I don’t even care!

      Reply
    8. Annie @ ciaochowbambina

      June 12, 2014 at 12:46 pm

      You had me at butter cracker crust!

      Reply
    9. Yuly Q. in NOLA

      June 12, 2014 at 11:45 am

      This sounds amazing!

      I realize the recipe is for a 6″ pan…how could I modify the recipe to fit a 9″ pan??

      I am in the process of moving cross country and refuse to buy anything else I would need to pack… :)

      Thanks!!

      Reply
    10. Tracy | Peanut Butter and Onion

      June 12, 2014 at 10:45 am

      I’ve see a million cheesecake recipes, but you had me at ritx crackers!

      Reply
    11. Millie l Add A Little

      June 12, 2014 at 4:36 am

      Yum this looks amazing! And a ritz crust – you guys are just GENIUSES (genii?)
      http://youtube.com/addalittlefood

      Reply
    12. The Slow Pace

      June 12, 2014 at 12:22 am

      Just yesterday I was craving some good old cheesecake! Yum!
      xx,
      E.
      http://www.theslowpace.com

      Reply
    13. ana @fit, fun & delish!

      June 11, 2014 at 9:19 pm

      You’re too funny with your knife story… I can totally picture you lol!

      I grew up eating cajeta and galleta maria. Have you had those? They’re insanely good!

      xo,
      ana

      Reply
    14. Snappystreet

      June 11, 2014 at 5:28 pm

      Hahaha, this post is amazing! And that cheesecake looks incredible :)

      Reply
    15. Katrina @ Warm Vanilla Sugar

      June 11, 2014 at 4:37 pm

      I love that Ritz crust!! HOLY YUM!

      Reply
    16. Kate @Almond Butter Binge

      June 11, 2014 at 3:58 pm

      I can’t even tell you how much I loved this story. More blog posts should involve sleep-eating cheesecake after wandering around the apartment wielding knives.

      Reply
    17. Sadye

      June 11, 2014 at 3:10 pm

      Cats can be such complainers :) The cheesecake looks super-easy and also worthy of a late-night binge!

      Reply
    18. Becky

      June 11, 2014 at 2:19 pm

      Hahahah the Friends cheesecake scene. Too funny. This looks incredible, and I think I’m going to have to get myself some of that Valerian root, sounds magic.

      I’m so excited that you used ritz crackers as the base – Australian supermarkets don’t carry graham crackers so my default crust is out!

      Can’t wait to make this

      xx Becky
      http://www.miseenplaceblog.com
      becandteej.blogspot.com

      Reply
    19. Elyse

      June 11, 2014 at 1:53 pm

      I love that you were stalking around your apartment with two knifes and that is also involved cheesecake! Priceless!

      Reply
    20. Allyn

      June 11, 2014 at 1:46 pm

      RITZ CRUST!!!! Yes. Yes yes yes.

      Reply
    21. tara

      June 11, 2014 at 12:17 pm

      Hahaha love that you thought you should be in the CIA. I have a really hard time sleeping too. I just lay there for hours. Definitely going to try valerian root!

      Um… Ritz cracker crust?! That’s the best idea EVER! I always used graham cracker, but some salty and sweet action? Hell yeah!

      Reply
    22. Jennifer

      June 11, 2014 at 11:00 am

      A mention of cheesecake and Star Wars in the same post.

      WIN!

      Reply

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