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Nutrition Facts
Serving Size 1 (179g) Recipe makes 12 servings
Calories 637
Calories from Fat 425		(66%)
Amount Per Serving		%DV
	Total Fat 47.2g	72%
	Saturated Fat 28.2g	141%
	Monounsaturated Fat 13.7g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 252mg		84%
Sodium 451mg		18%
Potassium 172mg		4%
Total Carbohydrate 43.9g		14%
	Dietary Fiber 0.4g	1%
	Sugars 33.9g
Protein 11.5g		22%
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Christmas Dinner 2007

Michelle Figueroa

New York Cheesecake

Recipe #57025 | 2 hours | 30 min prep | add private note

⁽⁸⁴⁾ RATE IT NOW Print Recipe

By: Bev
Mar 24, 2003

What a delicious way to end a meal! There's nothing better than a great piece of New York Cheesecake!

SERVES 12 -16 (change servings and units)

Ingredients

2 cups finely crushed graham cracker crumbs
1/2 cup butter or margarine, melted
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
5 eggs
2 egg yolks
1/3 cup whipping cream
1 teaspoon finely shredded lemon, rind of

Directions

1
For crust, combine graham cracker crumbs and melted butter.
2
Stir until well combined.
3
Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan.
4
Mix cream cheese, sugar, flour, and vanilla.
5
Beat with an electric mixer until fluffy.
6
Add eggs and egg yolks, beating on low speed just until combined.
7
Stir in whipping cream and lemon peel.
8
Pour into pan.
9
Place pan in a shallow baking pan in the oven. (Does not mention anything about a water bath)
10
Bake in a 325 degree F oven about 1-1/2 hours or until center appears nearly set when shaken.
11
Cool 15 minutes.
12
Loosen crust from sides of pan.
13
Cool 30 minutes more; remove sides of pan.
14
Cool completely.
15
Chill 4 to 24 hours.
16
If desired, garnish with fresh berries.

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Browse similar recipes by category

Course > Desserts > Cakes
Course > Desserts > Cheesecakes
Main Ingredient > Eggs/Dairy > Cheese
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven
Occasion > Everyday

Featured Reviews for This Recipe

From: Chef Stanch

On Nov 27, 2009

Everyone LOVED this cake. Thanks for the recipe. Will make again. Probably right now actually.

0 people found this review helpful

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From: Lesley Anne

On Nov 14, 2009

I just made this for my bf's birthday. It is absolutely amazing.

0 people found this review helpful

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From: Nana Lee

On Sep 2, 2006

Same comments as all the otheres, Great cheesecake and definitely reminiscent of New York style. I have a trick to keep things from leaking from springform pan and for removing cakes from bottom of same. I put a pieces of foil over the bottom of the pan before I attach the sides. The seal is so tight there is no leakage and you can then slide the cake onto a dish without worrying about breaking it. Hope this helps some of you. Lee

41 people found this review helpful

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From: Heather U.

On Dec 10, 2006

Wow. This is exactly how I like cheesecake...it's dense, rich, and oh so good. I scaled the recipe to 7 servings because I only had 3 8-oz packages of cream cheese (neufchatel cheese, actually, which worked swimmingly). I baked this scaled-down version in my 8" springform pan instead of the 9". I'll be saving this in my favorites file. Thanks a lot, Bev. UPDATE: Made this again, this time as one of my desserts for Thanksgiving, but this time baked it off in a 15x10" sheet pan to make cheesecake squares. Worked very well, and tastes amazing.

26 people found this review helpful

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