This award winning New York style cheesecake is a little slice of heaven right here on earth! This cheesecake is so creamy and so decadent! You won’t believe how easy it is to make!
I entered this cheesecake in a baking competition at my husband’s office, and it won the cheesecake and pie category by a “landslide victory”! This dessert is always a show stopper!
How to avoid a cracked top on your cheesecake
There are a few secrets for a beautiful cheesecake with no cracks on the top:
- use room temperature ingredients
- don’t over mix the batter
- do not over bake the cheesecake
- do not cool the cheesecake too quickly.
By following these few simple guidelines, you should end up with a beautiful cheesecake with a smooth top.
Step by Step Instructions
For the crust, add 12-15 ounces of your favorite cookies to a food processor and pulse until they are crumbly. Press the cookies into the bottom of a greased 9″ spring form pan.
If the cookies are too dry to press into the pan, mix in 4 Tbsp melted butter. Put the pan into the freezer while you are preparing the filling.
Next, with a mixer on medium speed, mix together four eight ounce packages of cream cheese with one cup of sugar until smooth. Then add two eggs, a teaspoon of vanilla, and two tablespoons of cornstarch and mix again until smooth.
Add one cup of sour cream.
Stir until the sour cream is thoroughly incorporated.
Pour the filling into your spring form pan.
Bake at 375 degrees for ten minutes, then lower the oven to 200 degrees and bake for forty five minutes. Crack the oven door and allow the cheesecake to cool for three hours. This will keep the cheesecake from cooling too quickly.
Can cheesecake be made ahead of time
Yes! Once the cake has completely cooled, top with plastic wrap and refrigerate for at least 2 hours and up to 2 days before decorating the top.
Decorating the top
In an ovenproof dish, melt 6 ounces semisweet chocolate chips in the oven at 200 degrees for about ten minutes. Stir them together, add to a piping bag, and pipe the chocolate over the top.
Topping Variations
You could easily substitute your favorite toppings. Chocolate, caramel and pecans go well together, raspberry sauce and fresh raspberries are delicious, or try strawberry sauce and fresh strawberries. You’re only limited by your imagination!
Storage
New York Style Cheesecake and can be covered and refrigerated for up to 1 week.
If you want to serve up an impressive dessert, that can be made ahead of time, this recipe is for you!
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New York Style Cheesecake
Ingredients
- 1 12- 15 ounce package cookies
- 4 eight ounce packages cream cheese at room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 Tbsp cornstarch
- 1 cup sour cream
- 6 ounces semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees
- Put cookies into a food processor and pulse until crumbly
- Press cookies into bottom of a greased 9" spring form pan
- Put spring form pan in freezer
- Beat together cream cheese and sugar until smooth
- Add eggs, vanilla, and cornstarch and beat until smooth
- Stir in sour cream
- Pour filling into spring form pan
- Bake at 375 degrees for ten minutes
- Lower oven temperature to 200 degrees and bake forty five minutes
- Crack oven door and allow to cool for 3 hours
- Cover with plastic and refrigerate cake for 2 hours or up to 2 days until ready to top
- Melt six ounces of semisweet chocolate chips in the oven at 200 degrees for ten minutes
- Stir chocolate together, put in a piping bag, and pipe chocolate on to cake
2 Responses
WHAT!!?? This looks fabulous. No wonder you won by a landslide. It’s making my mouth water just looking at the photos. I love how you decorated the top. Looks gorgeous.
Thank you! I can’t make it often enough. Everyone loves this cheesecake!