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Authentic Pagliaccis New York Style


I really liked this recipe. I did add a little more butter to the crust so it would stick to the sides of the pan better. I used my KitchenAid mixer to mix the filling ingredients but I over beat it the first time I made it and it was too airy. I was more careful the next time and it came out perfect.

That time I didn’t have a lemon or an orange to zest so I substituted key lime and tangelo zest. I had to take it out of the oven a little early so I could cook my roast. It cracked a little, but not as much as most of my cheesecakes have. I have served it with homemade blackberry sauce and with homemade lemon curd. Both were ever so tasty!

This cake was fantastic!! Some complained that it was dense, but honestly, that’s kinda the point of cheesecake. Also, to anyone giving bad ratings to cheesecakes because it cracked, it’s not the recipe’s fault. Cheesecake cracks because the internal temperature gets too high, not because there is something wrong with the recipe. It really bothers me when I see one-star reviews because the cheesecake cracked. It’s your fault, not the recipe’s.

My daughter requested a Home-Made cheesecake for her graduation. I couldn’t find the recipe I have used for years so I came to Allrecipes looking for a good cheesecake. My cheesecake always cracks so I liked that this recipe included a trick to prevent that. Even though Chef John’s cracked in his video. I followed the recipe with the exception of needing to add a little more butter and adding sugar to the crust mixture. I baked for 50 min then turned off my oven and let it sit.

I checked after a couple of hours and still no crack!!! After cooling in the oven and on the counter for 3 + hours I placed in the fridge uncovered so avoid moisture buildup. Next morning I took it out of the fridge and had my husband witness that I had successfully made a cheesecake with no crack!! It was BEAUTIFUL and looked perfect from top to bottom. Next test… the taste at the party. I had the graduate take the first piece and she loved it!! I felt it was a little on the lemony side but otherwise great taste and texture. YUMMY!! We have a new cheesecake recipe in the family for sure. Thanks Chef John!



1 1-3 cups graham wafer crumbs – it’s also good with vanilla wafer crumbs –
¼ cup sugar
1-4 cup butter softened


30 ounces cream cheese – 5 pkg – room temperature
3 tablespoons fresh lemon juice
3 teaspoons vanilla
1 ¾ cups sugar
4 tablespoons flour
¼ teaspoon salt
6 eggs room temperature
2 egg yolks
1-3 cup whipping cream


mix crumbs 1-4 cup sugar and butter and press into a 12 spring form pan refrigerate until ready to use
preheat oven to 400ºF
beat cream cheese with electric mixer in large bowl until very smooth blend in lemon juice and vanilla sift sugar flour and salt together and gradually beat into cheese beat until creamy smooth and light about 8 minutes beat in eggs and yolks one at a time blend in cream pour into crust
bake 15 minutes
reduce oven temperature to 300ºF continue baking until tester inserted in centre comes out clean the original recipe said for 40 minutes but I find that it takes longer
run a sharp knife around the edge of the pan cool cake completely and refrigerate at least 24 hours before serving

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Iced Pumpkin Cookies Recipe


Wonderful spicy iced pumpkin cookies that both kids and adults love!

Prep: 20 mins
Cook: 20 mins
Additional: 40 mins
Total: 1 hr 20 mins
Servings: 36
Yield: 3 dozen




  • Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

  • In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

  • To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


Nutrition Facts

121.5 calories; protein 1.2g 3% DV; carbohydrates 22.4g 7% DV; fat 3.2g 5% DV; cholesterol 12.9mg 4% DV; sodium 120.5mg 5% DV.
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Chocolate Cappuccino Cheesecake Recipe


This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.

Prep: 30 mins
Cook: 1 hr
Additional: 2 hrs 30 mins
Total: 4 hrs
Servings: 12
Yield: 1 – 9 or 10 inch cake




  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.

  • Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.

  • In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

  • Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

  • Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

  • Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

  • To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.

  • To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.


Nutrition Facts

618.7 calories; protein 9g 18% DV; carbohydrates 45.1g 15% DV; fat 45g 69% DV; cholesterol 157.5mg 53% DV; sodium 332.5mg 13% DV.
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Marbled Pumpkin Cheesecake Recipe


This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

Prep: 30 mins
Cook: 1 hr 10 mins
Additional: 6 hrs
Total: 7 hrs 40 mins
Servings: 12
Yield: 1 – 9 inch cake





  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

  • In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

  • Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

  • Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.


Nutrition Facts

350 calories; protein 5.8g 12% DV; carbohydrates 26.8g 9% DV; fat 25.3g 39% DV; cholesterol 101.1mg 34% DV; sodium 220.7mg 9% DV.
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