Go Back
–+ servings
Rich, Dense Chantal's Cheesecake Recipe In 7 Easy Steps
Pin Recipe
Share on Facebook
Print Recipe

Rich, Dense Chantal's Cheesecake Recipe In 7 Easy Steps

Our Chantal's cheesecake recipe is rich, creamy, and has a wonderfully dense and tender texture. It's super easy to make and makes a big cake. In today's recipe, we'll take a look at exactly how you can make this cheesecake. And, we've even provided some expert tips and tricks that solve some of the most common cheesecake-making mistakes. If you enjoy making this cheesecake, then you have to go look at our many other wonderful recipes. They are all just as easy and versatile.
Prep Time15 mins
Baking Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: chantal's cheesecake, chantal's cheesecake recipe, chantal's new york cheesecake, how to make new york cheesecake
Servings: 10 servings
Author: cheesecakesworld

Equipment

  • 10-inch springform cake pan
  • Non-stick baking paper
  • Non-stick cooking spray (or additional melted butter)
  • Measuring cups and spoons
  • Food processor, optional
  • Cooling rack
  • Mixing bowls
  • Electric or hand mixer
  • Rubber or silicone spatula
  • Plastic or saran wrap

Ingredients
  

Ingredients for the crust

  • 25-30 graham crackers
  • 3 tablespoons salted butter, melted and cooled

Ingredients for the filling

  • 32 ounces full-fat cream cheese, softened at room temperature
  • 1 1/4 cups white granulated sugar
  • 1/4 cup of cake flour
  • 4 large eggs, room temperature
  • 4 teaspoons vanilla extract
  • 3/4 cup whole milk, room temperature
  • 1 cup sour cream, room temperature

Instructions

  • Make the cracker crumb
    Preheat your oven to 350ºF (180ºC). Then, line a springform cake pan with non-stick baking paper. Spray the sides with cooking spray or brush it with melted butter. Set it aside until you need it later.
    Place all the graham crackers inside a food processor. Pulse them until you have a uniform fine crumb. Next, add the melted salted butter. Give the mixture a couple of more pulses to ensure the crumbs are coated well with the butter.
    25-30 graham crackers, 3 tablespoons salted butter, melted and cooled
  • Press the crumb into the lined baking pan
    Once you are happy with the consistency of your crumbs, you can add them to your lined springform pan.
    Spread the crumbs into an even layer and press it tightly. Use a flat object (like the back of a flat measuring cup) to pack the crumbs in. You can create a little lip around the edge of the pan if you'd like to.
  • Pre-bake the crust
    Place the crust into the oven and bake it for 10 minutes. This will help keep the crust crisp while the filling is baking.
    Once the crust has been pre-baked, remove it from the oven and allow it to cool at room temperature. It has to be completely cooled before you add the filling.
  • Make the filling for this Chantal's cheesecake recipe
    To start the filling, combine the cream cheese and sugar in a large mixing bowl. Beat the ingredients together until you have a uniformly fluffy and light mixture. Beat in the flour as well.
    Then, add the large room-temperature eggs one at a time. Don't add the next before the previous egg is mixed in well.
    Add the vanilla extract, milk, and sour cream at once. Mix them in slowly so they don't splatter everywhere. Keep mixing until your batter comes together and has a uniform consistency.
    32 ounces full-fat cream cheese, softened at room temperature, 1 1/4 cups white granulated sugar, 4 large eggs, room temperature, 4 teaspoons vanilla extract, 3/4 cup whole milk, room temperature, 1 cup sour cream, room temperature, 1/4 cup of cake flour
  • Bake your New York cheesecake
    Carefully pour the cheesecake batter into the crust-lined pan. Make sure it's level at the top, but do not bang it on the counter.
    Then, place it in the center of the oven. Allow it to bake for about 1 hour, possibly a little longer.
  • Allow the cheesecake to cool and set
    Switch off your hot oven and open the door slightly (only an inch). This baked Chantal's New York cheesecake recipe has to be left in a cooling oven for at least 1 hour.
    Then, place it at room temperature (on. a cooling rack) to cool for another 1-2 hours.
    Once cooled, wrap the entire cheesecake pan in plastic or saran wrap. Then, allow it to set inside the fridge for about 4-6 hours. We prefer leaving it overnight for the best results.
  • Remove the cheesecake
    Once the cheesecake has been set, remove it from the oven and take off the plastic.
    Then, use a very thin sharp knife and run it along the edge of the pan. This will loosen the baked cheesecake and crust from the pan.
    Once loosened, unclasp the springform pan and remove the sides completely.
    You can serve the cheesecake on the base of the pan or transfer it to another cake stand. Have a look at this guide on how to do so.

Notes

Don't overmix the cheesecake batter. Only mix each addition until it is just combined into the mixture. Then add the next addition in the steps. This is the best way to ensure all of the ingredients are properly incorporated, but not overworked.
The exact baking time of the cheesecake will differ. Some ovens have hot or cold spots which will cause the baking item to bake unevenly. If you suspect that your oven has cold or hot spots, test it. Cover a large tray with rice or sugar. Leave the granules to bake for 30 minutes. When you remove it, you will see some areas are darker than others. Adjust the position of the cheesecake accordingly.
You should also bake this cheesecake until it only jiggles in the center inch. It is a very dense cheesecake so has to be baked completely. You can even test its internal temperature of it. The thermometer should read 150ºF (65.5ºC).
This cheesecake should always be stored inside the fridge. You can place it in an airtight cake container and keep it for about 5 days.