The Healthy My Ass Cookbook

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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

New York Style Cheesecake

The richest, creamiest, most melt-in-your-mouth cheesecake I've ever had.


3 8-oz. pkgs. Cream Cheese, softened
4 Eggs
1&1/2 cups Graham Cracker Crumbs, 10-12 sheets, crushed
6 Tbsps. Butter, more or less
2 cups Sugar, divided usage, see Notes
1&1/4 cups Sour Cream
1/8 tsp. Salt
2 tsps. Vanilla, divided usage, plus whatever dribbles over


Remove the Cream Cheese from the refrigerator to soften at room temperature.  Grease a 12 inch springform pan with butter and set aside.  Remove the Eggs from the refrigerator at least 30 minutes before using them.

Finely crush the Graham Crackers and set aside.  Melt the Butter in a microwave safe bowl, add 1/4 cup of the Sugar and stir to soften the sugar granules, microwaving another short time or two between stirring.  Add the graham crumbs, stir to blend, then press evenly into the bottom only of the greased springform pan being sure to cover the seam between the bottom and side.  Refrigerate until ready to be filled.  Do not pre-bake.

Preheat an oven to 350°F.  Measure the Sour Cream and set out to reach room temperature.

Beat the cream cheese until it is smooth and light.  Add 1&1/2 cups of the Sugar and the Salt.  Beat until all are well combined, scraping the sides of the bowl and beater(s) at least once, then beat in one overflowing teaspoon of the Vanilla.  Scrape the bowl and beater(s) one more time and add the eggs, one at a time, gently mixing each in just until the last one is combined.  Pour the cheese mixture atop the graham crackers in the pan and spread to evenly cover the crust.

Place atop a pizza pan and bake for 35 to 50 minutes or just until the center no longer jiggles like Jell-O when you bump the side of the pan, or more accurately, when a quick read thermometer reaches 150-155°F.  Remove it and the pizza pan from the oven and let it cool off the pizza pan for 15 minutes.  Meanwhile, increase the oven temperature to 425°F and prepare the topping.

Combine the Sour Cream with the remaining 1/4 cup of the Sugar and the remaining one overflowing teaspoon of Vanilla in a microwave safe bowl.  Once the oven is up to 425°F AND the cheesecake has cooled for 15 minutes, microwave the sour cream mixture 20 to 30 seconds, stir and microwave some more unless or until you see steam coming off of it.

Pour the sour cream mixture over the entire top of the cheesecake, swirl or shake to evenly and uniformly distribute it, see Notes.  Return it to the oven atop the pizza pan to bake.  Check after 4 minutes and you should see steam rising from it.  Check every minute, removing it as soon as you no longer see steam rising from the top or you see any part of the top begin to discolor, changing to off white.

Let cool completely on a rack.  If not serving soon, refrigerate with the side of the pan still attached.  Before serving, separate the cake from the side of the pan with a spatula, if necessary, and remove the side of the pan.  Slice and serve.

Refrigerate any not eaten in four hours.


I think it is the sour cream topping which makes this the best New York style cheesecake I've had, or at least I've made.  I've never succeeded at making a New York style cheesecake that is creamy with a graham cracker crust like this, so I've always made my old fashion German style cakey cheese cake with a dough crust. Leave it to a life long carpenter to show me the light.

Yes that's a 12 inch diameter springform pan, not easy to find.

If available, I use Baker's Sugar, a.k.a. Superfine Sugar or Caster Sugar, for the 1/4 cup in the crust and the 1/4 cup in the topping.

Gary gave several admonishments about not burning the crust and offered these tips to avoid it:

I did not nuke the cheese mixture, nor did I put it atop ice cubes.  I did however set the springform pan atop a larger pizza pan while in the oven.  By the way, mine are getting done after only 35 minutes of baking.

Serving Suggestions:

Though slicing is easiest when the cheesecake is very cold, for easier transferring and the best flavor and texture, serve at room temperature.

See Also:

Cheese Cake - On old fashion cheese cake with a dough crust like I remember from the German bakery.


Other Information:

Source: Gary Horstmann, a friend from the seminary.

Preparation: 0:30
Bake: 1:00
Total: 4:00

Yield: 1 12" cheesecake
Servings: 12

Nutrition Facts per Serving:
500 Calories
33g Fat (58.9% calories from fat)
8g Protein
44g Carbohydrate
trace Dietary Fiber
159mg Cholesterol
348mg Sodium.

Exchanges per Serving:
1/2 Grain(Starch)
1 Lean Meat
0 Non-Fat Milk
6 Fat
2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.