Charleston locals love their red rice and sausage. Italian sausage is a good substitute for turkey sausage, which I prefer to use.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 5 hrs |
| Total Time: | 6 hrs 15 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 ¼ cups graham cracker crumbs
- ⅓ cup butter or margarine, melted
- ¼ cup sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 3 large eggs
- ¼ cup lemon juice
- 1 (8 ounce) container sour cream, at room temperature
- 1 (21 ounce) can cherry pie filling (Optional)
Instructions
- Gather all ingredients.
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- Preheat the oven to 300 degrees F (150 degrees C).
- Combine graham cracker crumbs, butter, and sugar in a large bowl; mix well.
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- Press mixture firmly onto the bottom of a 9-inch springform pan.
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- Beat cream cheese in a large bowl with an electric mixer on medium speed until fluffy.
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- Gradually beat in condensed milk until smooth.
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- Add eggs and lemon juice; mix well. Pour into the prepared pan.
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- Bake in the preheated oven until center is set, 50 to 55 minutes.
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- Remove cheesecake from the oven; top with sour cream.
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- Continue baking until sour cream sets, about 5 minutes.
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- Cool cheesecake at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours. Garnish with pie filling before serving. Store leftovers covered in the refrigerator.
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- Omit sour cream. Increase cream cheese to 4 (8-ounce) packages and eggs to 4. Add 2 tablespoons flour after eggs. Proceed as above. Bake in the preheated oven until center is set, about 1 hour and 10 minutes. Cool, chill, and serve as above.
Nutrition Facts
| Calories | 596 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 20 g |
| Sodium | 340 mg |
| Sugars | 21 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I make the New York style version of this and it’s my go 2 and the family loves it. I leave it plain and everyone can top it with what they like. I’ve also did an Oreo version.
I’ve made this many times, we love it! I use premade crusts and vanilla instead of lemon. It always comes out creamy and delicious!
This cheesecake looks perfect and the only one I have ever made that did not crack! I sent pictures to my friends and they cant believe it and now I cannot wait to taste it, we are having it tomorrow for my boyfriends’ birthday! Thank you so much for this no fail recipe
Great
Hopefully the creamy version is okay, that’s what I’m attempting. It’s in the oven now. We’ll put an updated review when it’s out of the oven.
Loved it
Awesome
I made the New York style minus the lemon juice because I didn’t have any. I added skor bits to the cream cheese mixture and topped with whipped cream, skor bits, broken skor bar and caramel sauce
I made it just like the Recipe and it was so good and perfect…Will always make it this way
My first home made cheesecake ever. Just needed hint of vanilla. Gonna try the New York version next.
This has got to be tge best cheesecake recipe I’ve ever tried,, family favorite
I loved this delicious cake. It was great!!! But if you are considering making this cake know that we used 8” by 8” square cake pans and we could make 2 cheesecakes with the recipe. Enjoy!!!
Turned out absolutely perfect, this is the best cheesecake I have ever made!
Love these recipe first time making baked cheesecake and it was very helpful i did change little i add the sour cream to the mix insted of the end so i had cream cheese, condensed milk, eggs and sour cream ,lemon mixed it up it turnd out so good. ??
I used the NewYork style recipe and it was perfection in a pan! This is just like a beloved Los Angeles Times recipe I had from the early 80’s, but lost. I cooked recommended time, and tried others’ recommendation to turn off oven and wait 20 minutes before cracking the oven door and letting cheesecake sit for probably 11/2 to 2 hours. Absolutely no cracks, a beautiful looking and delicious tasting cake.
Don’t make again.
As a experience cook baker, I followed the recipe exactly, I was not a happy person after. I did 2 cheesecakes, first starred to brown fast, I put a foil tent on making sure it didnt touch, but as it started to rise while baking it made contact and got stuck on the foil. The 2nd had a big brown spot in the middle. The flavor while mixing was awesome, afterwards baked, bland I think I will stick to my no baked cheesecake I perfected for Thanksgiving. I’m not giving up on baked cheesecake just yet. But this recipe needs alot of tweaking.
I used this for the topping, tastes great: While the cheesecake is cooling, whisk the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface. Original by Audra of bakerchick.com
I decided to take it to another level with the New York approach and made a Oreo crust topped with strawberries and melted white chocolate drizzled over.
I used less sour cream on top and it was pretty good
It took an extra hour to bake, in fact, I raised the temperature to 350 deg F the last half hour. I put on a fruit topping. It tastes very good and creamy. I will make this again.