Manhattan Cheesecake Recipe

Our love hasn’t waned one bit and I thought I’d share the recipe again for anyone who missed it the first go around.

SIDE NOTE: For those of you who don’t feel like baking, cause let’s face it – we’re busy busy people, Cheesecake Pie is an ideal alternative.

I cut it out of the food section of a newspaper years ago, and when that paper faded, copied it onto note cards.

The Golden Age Of The Golden Brown Cheesecake

Also, once the cheesecake has finished baking, leave in the oven, with the door ajar for about an hour or so (longer if the cheesecake is still warm to touch).

Simply add a topping, chocolate sauce, ganache, fresh fruit, OMT!’s pear or apple butter, or whatever you desire, over the top, thereby hiding any cracks.

Y’all we’re baking here – it’s not rocket ship building – we get to zig if the cake develops zags in the form of cracks.

The Perfect Baked New York Cheesecake

Alright, my babies – if you’ve read this far, congratulations, you no longer have to search for the most amazing cheesecake you’ll ever bake.

While I have deprived you of the fun of baking 100 cheesecakes in your quest of a drool-worthy dessert – I have saved you time, which translates to more cheesecake eating!

~ For the crust, I never fiddle with the sides of the pan. I simply roll out enough for the bottom, filling in any weak spots with extra dough, then bake per instructions.

Chantal's New York Cheesecake Recipe

~ When cheesecake is done (will still be a bit wobbly in the center if you shake the pan), I simply turn off the oven, crack the oven door and let it rest there for an hour.

When cheesecake is done (will still be a bit wobbly in the center if you shake the pan), I simply turn off the oven, crack the oven door and let it rest there for an hour.

One of my favorite toppings is a peach preserve made locally. It’s full of peachy chunks and is a bit savory to the sweet.

Original New York Cheesecake Recipe

I made this today, but I've made this many times from a very similar recipe. It's very large, so narrow slices are in order...lots of calories, but absolutely delicious!

I love cheesecake and can’t wait to try this one, but I’m not sure about the crust on the sides, how to do it, could you be more specific please and I’ll sure start the cake!

You can roll out the dough, cut into strips and attach to the side of the pan. I typically do not bother with the sides and it's amazing as is!

New York Cheesecake

This is the recipe I have been using since the 1880's. You are right this is the best cheesecake ever!!! I got this recipe from the MCCALLS COOKING SCHOOL cookbook. In the 80's I was a member of the Mccalls cooking school cookbook book club and you would get a recipe packet every month. all pf the recipes came with picture instructions and wonderful recipes. I still have the set of 3 3 ring binders full of recipes

Wow, I have to make this! A decadent cheesecake that melts in your mouth. I found you on Our Unschooling Journey. I would love if you shared at “Love your Creativity” every Sunday.

That looks delicious! Thanks so much for sharing with us at the Summer Fun party. I have never met a cheesecake I didn't like and can't wait to try it. Pinned.

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