Eric's New York style cheesecake

    1 hour 40 min

    This New York cheesecake recipe rivals the best! It uses amaretto instead of a lemon flavour and is VERY rich. It has no biscuit base to compete with its decadent flavour. Serves 16 lucky people and is best served with fresh sliced fruit or berries and fresh whipped cream.

    149 people made this

    Serves: 16 

    • 4 (200g) tubs cream cheese, softened
    • 225g (8 oz) unsalted butter, softened
    • 350g (12 oz) soured cream
    • 120ml (4 fl oz) double cream
    • 350g (12 oz) caster sugar
    • 2 tablespoons cornflour
    • 1 1/2 tablespoons amaretto liqueur (such as Disaronno)
    • 1 teaspoon vanilla extract
    • 5 eggs
    • 1 egg yolk

    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    1. Bring all ingredients to room temperature. Place oven shelf in the centre of oven and preheat to 190 C / Gas mark 5. Wrap the outside of a 23cm springform cake tin with foil. Generously butter the inside of the pan.
    2. In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornflour. Blend in soured cream and double cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour mixture into prepared tin.
    3. Place tin in a roasting tin that is at least 2cm wider than cake tin. Pour warm water into the roasting tin to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the centre rack of oven for 70 minutes.
    4. Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from the tin.

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    Reviews & ratings
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    Reviews in English (157)


    I am a good cook - cooking could be described as my hobby BUT oh dear - what on earth went wrong when I made Eric's New York style cheesecake? I followed the instructions in every detail, even covering the the base of the springform cake tin with tin foil and placing it into a water bath - not something that I always bother to do even when a recipe requires it - but I had some special friends coming for the weekend and I wanted to make a real effort with the menu, including at least a couple of 'indulgent' desserts. To begin with there was too much mixture for the tin, a tin that was already 2 cm wider than the required 23 cm tin, and within 20 minutes of it being in the oven, the mixture began to brown on the top and to rise above the top of the tin, spilling into the water bath. Fearing that the dictated temperature of 190c was too hot, I reduced it to 180c and despite the ever increasing browning of the top, I stuck with the method and kept it in the oven for the required 70 minutes, then turning the oven off and leaving the by now 'burnt' looking cheesecake in to cool down. After a while the mixture that had a one time risen above the top of the tin now sank to almost half of the depth of the tin with the rest of the mixture that had poured over the top, floating about in a most unappetizing manner in the water bath. It is still there as I write this sorry tale. If anyone can tell me what I did wrong I would be more than happy to read their comments.  -  27 Jul 2017


    I have made this a few times and it really works well. Make sure you soften the butter first, otherwise it is very hard work. Enjoy and watch your friends tuck in  -  25 Jun 2014


    I'm rating this the best even though I had some problems. It has a wonderful flavor. I didn't use the amaretto, just vanilla. But mine wouldn't get done. It was way too jiggly at the set time. It also puffed out over the sides of the pan so I think next time I'll try a 10 inch pan. When it cooled the edges tore off, but I made it look alright by adding a whipped cream edge and strawberry sauce on top. I will definitely use this recipe again and try to make it turn out right the next time!  -  07 May 2005  (Review from Allrecipes US | Canada)