Jewish New York Cheesecake
5.0 from 2 reviews
Recipe type: Cake
Author: Meg Stone
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: 12
  1. Preheat the oven for 350F.
  2. Make the Crust First
  3. Pulvarize the crackers to a crumbled [but not fine] consistency. Add them the the bottom of your ungreased baking tin. [MAKE SURE YOUR TIN HAS A POP OUT BOTTOM. This is not a cake to make in a 'flip it out' tin. You will absolutely need to remove the tin without shifting the cake.]
  4. Melt the butter and mix it in the tin with the crackers.
  5. With parchment paper, press the mixture down to form a solid base for the cheesecake.
  6. Cover the outside of the baking tin with two layers of tin foil to create a ban marie. Set aside in a cool place.
  7. Turn the kettle on to boil a full pot of water.
  8. Filling Next
  9. Wisk the cream cheese until it's smooth, then add the sugar, eggs and vanilla. Pour on top of the cracker base.
  10. Place the cake tin inside of a roasting pan and set on the middle shelf of the oven. Pull out the shelf.
  11. Grab your kettle of boiled water and fill teh roasting pan around the tin until the tin is 2/3 high surrounded in water.
  12. Slowly push back the shelf and let it bake for around 50 minutes or until it starts to brown just slightly on the top and 'wobbles' like a jello if you shake it gently.
  13. Finally the topping
  14. Wisk the sour cream, vanilla and sugar together until well mixed. Pour on top of cheesecake [still in the oven] and bake for another 15 minutes or until the sour cream is hard and starting to split.
  15. All it too cool before serving. I recommend leaving it inthe baking tin overnight and springing it out the next morning. If this isn't possible, try to wait at least two hours before you release it.
  16. Enjoy!
Recipe by At Home With Meg Stone at