New York style cheesecake from Bake from Scratch Magazine Special Issue: One Layer Cakes (2017) (page 56)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kellilee on February 14, 2022

    Here were my challenges. First, the recipe uses melted butter along sides and bottom. No stick on the bottom but the I felt like there was a fair amount of cheesecake that stuck to the sides of the springform pan. I was also challenged by the water bath. I had to buy a disposable roasting pan big enough for my springform pan - found one for $1 at the grocery so no big deal. My tinfoil wrapping did NOT form a watertight seal as there was some water seepage when I removed the cheesecake from the roasting pan. There was no cracking on the top of the cheesecake (so that worked) but it took hours of cooling and chilling before I discovered that I did not end up with a soggy crust. Internet research indicates that 18" tinfoil is the answer. This cheesecake tastes great but will not win a beauty contest.

  • jdjd99 on April 23, 2020

    Absolutely delicious. Next time I would increase the amount of crust by 50 or even 100%. The crust on my cake ended up being a little thin it was hard to get the serving knife under the lip of the springform base for serving. Served it with Ina Garten’s raspberry sauce recipe, which was equally delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.