New York Cheesecake - BigOven 160296

New York Cheesecake

Ready in 1 hour
8 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "New York Cheesecake"

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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.

"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

Ingredients

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-- CRUMB CRUST --
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
-- CHEESECAKE --
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

Servings  

Preparation

CRUMB CRUST

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)

CHEESECAKE

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.

Credits

Added on Award Medal
Calories Per Serving: 1814 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 1 year ago
I've eaten this cheesecake twice - YUMMY!!! The zest makes a huge difference.
stoleek 1 year ago
whiskey8888 1 year ago
Turned out surprisingly well. It was easy and delicious
rhinolow 3 years ago
Also, one prime reason for cracking is overbeating. I would suggest mixing by hand. Its hard work but worth it.
ChrisFink 3 years 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 4 years 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 6 years ago
[I posted this recipe.]
JRWLPC 8 years ago
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