New York Cheesecake

7 reviews, 4.7 star(s). 100% would make again

Ready in 1 hour

We find that different generations have different ideas about what a typical New York cheesecake is. To us, a New York cheesecake is high, firm, dense, with a slightly lemony flavor. The Lindy's cheesecake in our 1991 (Gourmet) issue, adapted here for a simpler crust, is all of that. It's also a cake that keeps for up to two weeks and lends itself easily to flavor variations.


1 1/2 cups Graham crackers; finely ground (or cookies such as chocolate or vanilla wafers or
5 tablespoons Unsalted butter; melted
1/3 cup Sugar
1/4 teaspoon Salt
5 8-oz packages Cream cheese; softened
1 3/4 cups Sugar
3 tablespoons All purpose flour
orange zest; of 1 orange, finely grated
lemon zest; of 1 lemon, finely grated
5 large Eggs
2 large Egg yolks
1/2 teaspoon Vanilla

Original recipe makes 8




Makes enough for a 24-centimeter cheesecake. Active time: 10 minutes. Start to finish: 10 minutes.

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

(Gourmet, November 1999)


Make crumb crust as directed above. Preheat oven to 500 degrees.

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes or until puffed. Reduce temperatur to 200 degrees and continue baking until cake is mostly firm (center will be slightly wobbly when pan is gently shaken), about 2 hours more. Don't open the open door during baking!

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

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Comment or review

I absolutely love this recipe. I've made it multiple times over the years. Everyone I've made it for has loved it as well. I only use about 1/3 of a lemon for zest and 1/2 a small Cutie tangerine zest.
tcgiangreco 3y ago

I've eaten this cheesecake twice - YUMMY!!! The zest makes a huge difference.
stoleek 3y ago

Turned out surprisingly well. It was easy and delicious
rhinolow 4y ago

Also, one prime reason for cracking is overbeating. I would suggest mixing by hand. Its hard work but worth it.
ChrisFink 5y ago

Hi, I am chef porkandbean. This cheesecake is delish!!!!!!!!!!! I added advocados, as a garnish, and WOW! SO GOOD! Everyone should try it! So good and delish!
Chefporkandbean 6y ago

I have made many cheesecakes and in order to have it come out with NO cracks you must bake in a water bath. Be sure to line your Springform pan with parchment also. ;)
kimmyqt 8y ago

[I posted this recipe.]
JRWLPC 10y ago

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