New York Style Cheesecake

Kimberly Kay


Another one of my favorite things to make; instead of using vanilla extract, you can substitute lemon extract for a more lemony flavor! As you can also see from the picture, I like to top it with whipped cream, cherry pie filling and chocolate syrup.

★★★★★ 3 votes
about 6 to 8 servings.
30 Min
1 Hr 30 Min


2 c
finely crushed graham cracker crumbs
1/2 c
butter or margarine, melted
5 (8 oz.) pkg
cream cheese, softened
1 3/4 c
2 Tbsp
all-purpose flour
1 1/2 tsp
vanilla extract
egg yolks
1/3 c
whipping cream
1 tsp
finely shredded lemon peel


1Preheat oven to 325 F.
2For the crust: Combine graham cracker crumbs and melted butter or margarine; stir until well combined; press onto bottom and 2 1/2 inches up the sides of a 9-inch springform pan.
3For the filling: Mix cream cheese, sugar, flour and vanilla; beat with electric mixer until fluffy; add eggs and egg yolks, beating on low speed just until combined; stir in whipping cream and lemon peel; pour into pan.
4Place pan in a shallow baking pan in oven; bake for about 1 1/2 hours or until center appears nearly set when shaken.
5Cool 15 minutes; loosen crust from sides of pan; cool 30 minutes more; remove sides of pan; cool completely.
6Chill 4 to 24 hours in refrigerator.

About this Recipe

Course/Dish: Cakes