Recipe courtesy of Gourmet Magazine

New York Cheesecake

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Cook: 1 hr 15 min
  • Yield: 8 to 10 servings
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5 (8-ounce) packages cream cheese, softened

1 3/4 cups sugar

3 tablespoons all-purpose flour

1 orange, zested

1 lemon, zested

5 large eggs

2 large egg yolks

1/2 teaspoon vanilla

1 graham-cracker crust, recipe follows

Graham-cracker Crust:

1 1/2 cups (5 ounces) finely ground graham crackers

5 tablespoons unsalted butter, melted

1/3 cup sugar

3/4 teaspoon salt


  1. Preheat oven to 550 degrees F.
  2. 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.
  3. Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in a baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200 degrees F and continue baking until cake is mostly firm (center will stay slightly wobbly when pan in gently shaken), about 1 hour 45 minutes more.
  4. 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. Cheesecake keeps, covered and chilled, 2 weeks.

Graham-cracker Crust:

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

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