5th Avenue New York Style Cheese Cake

Dave's 5th Avenue New York Style Cheesecake 

This is for one 9 inch pie pan


 For the Crust:

- 1 cup graham cracker crumbs

- 2 tablespoons sugar

- 1/3 cup unsalted butter, melted


- 1 (8-ounce) package Philadelphia cream cheese, room temperature

- 1 cup sugar (OK to use less)

- 3/4 teaspoon vanilla extract (OK to increase this)

- 1 egg (OK to use 2)

- 1/2 cup sour cream (This is for NYC)

- 3 tablespoons lemon juice (This is for NYC)

- 1 teaspoon of baking powder (This fluffs the cheesecake)

Cherry Topping:

- 1 can (about 14 ounces) cherry pie filling (or make your own with fresh cherries, sugar, and a bit of cornstarch)


A. Preparing the Crust:

1. Preheat your oven to 325°F (163°C for our international folks).

2. Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until the crumbs are evenly moistened.

3. Press the mixture into the bottom of a 9-inch pie pan to form a compact, even layer.

4. Bake for 10 minutes, then cool while preparing the filling.

B. Making the Filling:

1. Beat the cream cheese on low speed until smooth in a large bowl.

2. Gradually add 1 cup sugar and 3/4 teaspoon vanilla extract, beating until creamy.

3. Add eggs one at a time, blending well after each addition.

4. Stir in the sour cream and lemon juice until smooth.

5. Pour over the crust, smoothing the top with a spatula.

C. Baking the Cheesecake:

1. Bake at 325°F (163°C) for about 50-55 minutes, or until the center is almost set but slightly wobbly.

2. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.

3. Chill in the refrigerator for at least 4 hours, ideally overnight.

D. Adding the Cherry Topping:

1. Spread the cherry pie filling over the cheesecake before serving.