Cheese Cake Recipe
New York Style


Yummy No Bake Blueberry Cheese Cake with Blueberry Pie Filling Topping.


Cheese Cake Recipe, New York Style. Old Fashioned Cheesecake baked in a graham cracker crust.


Includes an awesome No-Bake Blueberry Cream Cheese Cake and a Cherry Cream Cheese Cake topped with cherry pie filling.

You can substitute strawberry, blueberry or any other fruit pie filling of your choice to make it uniquely yours.

The first recipe here came from a caterer who made this cake for my birthday party at work, over twenty years ago.


It was a hit with everyone because it was so creamy it literally melted in our mouths.
 

I was so happy when she sent me the original recipe per my request.


I hope your family and friends enjoy this cake as much as my family and I do.


New York Style Cheese Cake


  • 2 cups crushed graham crackers

  • 1 stick butter, softened

  • 2 tablespoons sugar

  • 2 lbs. cream cheese

  • 1 1/2 cups sugar

  • 2 large eggs

  • 1 1/2 teaspoon pure vanilla flavoring

  • 2 tablespoon cornstarch

  • 1 cup sour cream

Preheat oven to 450 F.

Mix together graham crackers, butter, and 2 tablespoon sugar until crackers are evenly covered.

Press onto bottom and sides of 9" or 10" spring form pan.

Chill in refrigerator while preparing filling.

In a mixing bowl, beat the cream cheese and sugar until smooth and light.

Beat in eggs, vanilla, and cornstarch just until blended.

Stir in sour cream.

Pour mixture into prepared crust and bake for 8 minutes at 450F.

Reduce oven temperature to 200 F. and bake 40 minutes more.

Turn oven off and allow to cool in oven for three hours.

Remove side from pan and chill before serving.

Cheese Cake Tips


This cake gets creamy as it ages.


Cover thoroughly cooled cake with plastic wrap and chill overnight or longer for an amazing taste!


The top may split slightly, which is normal.


Cherry Cheese Cake Recipe


  • 4 eggs

  • 1 cup sugar

  • 3 (8 oz.) packages cream cheese, softened

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon lemon flavoring

  • cinnamon or nutmeg

Beat eggs until light and fluffy.

Gradually add sugar, beating well after each addition.

Add the cream cheese and flavorings.

Beat until smooth.

Pour into crusts.

Bake in a preheated oven at 375 F. for 30-35 minutes.

Top will not brown and will appear slightly under cooked.

Remove from oven and cool 1 hour.

Add sour cream topping below and bake 15 minutes in a 400 F. oven.

Remove from oven.

Sprinkle with cinnamon or nutmeg.

Cool thoroughly then spread on topping.

Cherry Cheese Cake Crust


  • 2 1/2 cups graham cracker crumbs

  • 3 tablespoons sugar

  • 6 tablespoons butter, softened

Mix together and press into a 10" cheesecake pan on bottom and sides.


Set aside.


Cherry Cheese Cake Topping


  • 1 (21 oz.) can prepared cherry pie filling.

Spread on top of pie. Chill a couple of hours before serving.

Strawberry Cheese Cake


  • Top with 1 (21 oz.) Strawberry Pie Filling

Blueberry Cheese Cake


  • Top with 1 (21 oz.) Blueberry Pie Filling

The second Cherry Cheese Cake Recipe above, was given to me by a hotel restaurant manager.

"It is the hotel's most requested dessert", she said.

Blueberry Cream Cheese
Cake  Recipe


  • 2  (8 oz.) pkg. quality cream cheese, softened at room temperature


  • 1 (14 oz.) can sweetened condensed milk


  • 2 tablespoon freshly squeezed lemon juice


  • 1 teaspoon pure vanilla extract


  • 1 (14 oz.) can blueberry pie filling


  • 1 recipe Homemade Whipped Cream


  • 1 layer Honey Graham Cracker, crushed

Make Graham Cracker Crust and place it in the freezer to chill while you prepare the rest of your Blueberry Cream Cheese Pie.


Prepare your Homemade Whipped Cream and put it in a cold container and place in refrigerator to chill while you continue with the recipe.


In a stand mixing bowl, add softened cream cheese and beat on low speed until it is light and fluffy.


Takes about 1 minute.


Scrape bottom and sides of mixing bowl.


Fold in lemon juice and vanilla extract.


Add room temperature sweetened condensed milk slowly, while you are mixing  the batter.


Cream mixture on low speed about 1 more minute.
 

Do not over beat at this stage because you can incorporate too much air that causes your mixture to become too soft.


Scrape down bottom and sides.


Remove chilled pie crust from the freezer.


Pour your mixture in the pie crust and smooth the top with a spatula or the  back of a tablespoon.

Place pan in refrigerator this time and chill it for at least 3 hours so that it firms up enough, when touched with your finger, the filling will hold up to the weight of your Blueberry Pie Filling, rather than sinking.


Remove the cheese cake from the refrigerator and spread the Blueberry Pie Filling over all smoothing it around the edges.


Refrigerate it 6 hours  or overnight.


Related Pages


Carrot Cake Recipe



Cream Cheese Pie Recipe


Italian Cream Cake Recipe


Old fashioned Banana Cake


Return to Old Fashioned Cakes
Recipes From Scratch



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