New York Cheesecake recipe
Thursday, June 3rd, 2010There is a difference between ordinary cheesecake and real New York cheesecake. It’s a difference that can only be seen and tasted, and once you’ve had real NY cheesecake, you’ll wonder like the rest of us – why no one else makes it the way old New York does.
Here is a great recipe I found to try at home that will get rave reviews from your family and friends. It’s perfect for an after dinner dessert or a 4th of July splash!
New York Cheesecake

For Crust:
- 8 ounces (15 sheets of graham crackers)
- 8 tablespoons (1 stick ) unsalted butter, melted
- 1/2 cup sugar
- 1/4 teaspoon salt
For Filling:
- 5 (8-ounce) packages cream cheese, softened
- 1 3/4 cups sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- 5 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla
Directions:
For Crust:
- Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim of a buttered 9 1/2-inch (or 24 cm) springform pan.
- Place pan in freezer, so it quickly sets while you prepare the filling.
For filling:
- Preheat oven to 550 degrees.
- Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth.
- Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated.
- Scrape bowl down between additions.
- Put springform pan with crust in a shallow baking pan (to catch drips).
- Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed.
- Watch cake in oven carefully, if the top browns very quickly, turn the oven down.
- Reduce the temperature to 200 degrees for about one hour more.
- Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.
It’s a lengthy process but you’ll be amazed at your creation and so will your guests!

