New York Style Cheesecake

Tuesday, March 6, 2012

New York Style Cheesecake
Original Recipe from Smitten Kitchen. Back in the mid-90's, when we lived in CT, I had a gourmet Thanksgiving dinner, in which I made a pumpkin cheesecake.  I needed to find that recipe again, and couldn't, so this was the next best thing.  It really was.

New York Cheesecake


prep time:

cook time:

total time:


  • Crumb crust Ingredients

  • 8 ounces graham cracker crumbs
  • 1 stick unsalted butter (melted)
  • 1/2 cup sugar
  • 1/4 teaspoon salt

Cheesecake 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


  1. Crust Directions:

  2. Hand butter the bottom and sides of a spring-form pan.
  3. Stir together crust ingredients until well mixed.
  4. Press into bottom and up the sides, of a spring form pan leaving an inch from the top.

Filling Directions:

  1. Preheat oven to 475 F degrees.
  2. 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.
  3. Put springform pan with crust in a shallow baking pan. Pour filling into crust place in the middle of the oven for 12 minutes or until puffed.
  4. Reduce the temperature to 200 degrees and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.
  5. Run a knife around the top edge of the cake to loosen it and cool the cake completely, then chill at least 6 hours.
  6. Top with your favorite topping – mine is cherry.
  7. Note to self: Don’t lighten the shadows so much on the photos.

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