New York Style Cheesecake
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- 2 cup(s) graham cracker crumbs
- 1/4 cup(s) granulated sugar
- 1/2 cup(s) unsalted butter melted
- 4 (8 oz) package(s) cream cheese room temperature
- 1 cup(s) granulated white sugar
- 3 tablespoon(s) all-purpose flour
- 5 large whole(s) eggs room temperature
- 1/3 cup(s) heavy whipping cream
- 1 tablespoon(s) lemon zest
- 1 tablespoon(s) orange zest
- 1 teaspoon(s) pure vanilla extract
- 1 cup(s) sour cream (not reduced fat or fat-free)
- 2 tablespoon(s) granulated white sugar
- 1/2 teaspoon(s) pure vanilla extract
- Grease or spray with cooking spray a 9-inch springform pan. Place the springform pan on a larger baking pan to catch any leakage while baking. Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Press the crumbs evenly over the bottom and 1" up the sides of the pan. Refrigerate while preparing filling.
- In a large bowl, place cream cheese, sugar and flour and beat on medium speed until smooth, scraping down the sides as needed. Add eggs, one at a time, beating just until each is incorporated. Do not overheat. Scrape down the bowl and add whipping cream, zests and extract and beat until thoroughly incorporated.
- Remove crust from refrigerator and pour in the filling. Place the cheesecake pan bake on the larger baking pan and bake for 15 minutes. Reduce the oven temperature to 250 degrees and continue to bake 60-90 minutes, or until the cheesecake is firm. You are looking for firmness except for the center, which can still be wet and wobbly-looking. This is normal, and you don't want to overcook the cake and cause it to crack.
- Remove the cake from the oven and place on a wire rack. Add a topping if you desire. Otherwise, you can skip the next step.
- In a small bowl, combine the sour cream, sugar and vanilla extract. Spread the topping over the warm cheesecake. Return the cheesecake to the oven and bake an additional 15 minutes.
- Remove cake from oven and carefully run a sharp knife or spatula around the inside edges of the pan to loosen the cheesecake. (This keeps the surface from cracking as the cheesecake cools.) Do not remove the sides of the pan yet. Allow the cheesecake to cool completely before covering with plastic wrap.
- Refrigerate several hours (preferably overnight). Remove sides of the pan. Serve plain, with fresh fruit, fruit toppings or whipped cream.
- This cheesecake freezes beautifully. Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in foil and place in a freezer bag. Seal and return to freezer. Thaw uncovered cheesecake in the refrigerator overnight.
This recipe is a personal recipe added by Mtngal51 and has not been tested or endorsed by MyRecipes.
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