Heavenly New York-Style Cheesecake

By Addie

"I found this recipe in a magazine years ago. It's the best cheesecake I have ever tasted! The recipe calls for graham cracker crumbs but sometimes I use vanilla wafer crumbs. This recipe is submitted in loving memory of my friend Ronnie."

Ingredients

• CRUST:
• 3/4 cup graham cracker crumbs
• 3 tablespoons butter, melted
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• FILLING:
• 1 cup sugar
• 2 tablespoons cornstarch
• 5 (8 ounce) packages cream cheese
• 2 large eggs
• 1 tablespoon vanilla
• 1/2 cup heavy whipping cream

Preparation

Step 1

PREP:

Heat oven to 350 degrees. Coat bottom and sides of 8-inch springform pan with nonstick spray; set aside.
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CRUST:

Mix graham cracker crumbs and butter together; press firmly over bottom of pan.
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FILLING:

Mix sugar and cornstarch in a large bowl. Add cream cheese and beat with a mixer on medium speed until smooth. Beat in eggs and vanilla just until mixed, scraping down the sides of bowl as needed. On low speed, add cream; beat just to blend. Pour into prepared pan.

Bake 55 to 60 minutes until cake has risen, edges are very lightly browned and center still jiggles when pan is moved. Cool in pan on a wire rack about 1 1/2 hours (cake will set completely). Run knife around edge of pan; cover loosely and refrigerate at least 4 hours.
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REVIEWS:

This is heavenly! I made this for my son's birthday and all the guests were raving about this! If it was possible to give 10 stars for this, I sure would!

Wow! This is outstanding! I made this for my son's birthday. I had never made cheesecake before. This is so good. Much better than anything you can buy. It's a simple recipe too. I made the crust with vanilla wafers and added 1 1/2 TBSP of sugar. It was wonderful. Thank you for this recipe!

This was a great recipe! I prepared this recipe for a dinner party I did. Thank you for the post.

This is truly a slice of heaven. I went out and bought a springform pan specifically for this recipe. You will not be disappointed. I've never made a "real" cheesecake before because I thought they were a little intimidating and too labor intensive. I couldn't have been more wrong. I can't wait to make another one. The ONLY thing I changed was the crust. I added a little more butter and threw in about 2TBS of sugar and about a 1/2 TSP of cinnamon. This really is one of the best cheesecakes that I have ever eaten.

Wow! This was amazing. This is the first time I have ever tried to make cheesecake. I made it for dh's birthday and his comment was "this is restaurant quality"! I wasn't crazy about the crust, but I'm not sure what I would change about it. Also, mine cracked down the center as it was cooling and I'm not sure what to do to make sure it doesn't happen next time... trust me, there will be a next time, it was delicious!!!

This was absolutely what I was looking for in a cheesecake! It was so delicious and creamy and came out beautifully - this is going to be my standard cheesecake recipe from now on!

I made this tonight and it was great. I'd cook it a little longer and use one less box of cream cheese the next time. I used a ready-crust and it was a little small to hold all of the filling...looks like I'll have mini cheesecakes tomorrow!

This stuff is really good! My boyfriend's mom, he, and his sister loved it! I loved it too!

I made this for Thanksgiving, and put a blueberry compote on top. It was the first dessert to disappear off the table! People were going for seconds and thirds! It had such a great creamy texture, and perfect flavors. I was worried that I had ruined it because it collapsed shortly after taking it out of the oven and it didn't look as high as the one pictured here. However, I think it's simply because I used a larger springform pan. I would also like to mention that I made this cheesecake 2 days in advance because I heard that aging them a little mellows the flavors. I have made many cheesecakes in my life, and this is definitely one of the best yet. Thanks so much for sharing the recipe!

Absolutely delicious! Except for the crust – which I made using Granita biscuits with melted butter – and for the addition of finely sliced fresh strawberries and using only 1/2 a cup of sugar instead of the 1 cup specified, I made this cheesecake exactly to the recipe. And judging from the comments from those who ate it, I believe that Ronnie – in whose memory it was posted – would have been well pleased! It was easy to make and the consistency was creamy without being overly sweet. I made this recipe for the 2005 Strawberry Swap, which is why I added the strawberries. I added about half a dozen finely sliced fresh strawberries after step 7, and folded them through the cheesecake mixture just before it was added to the springform pan. Thank you for a really tasty cheesecake recipe!

This was the first successful cheesecake I have made. It was easy and delicious. I will definitely make this again!