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New York-Style Cheesecake

New York-Style Cheesecake


For the Crust:

  • 4 ounces graham crackers, broken into pieces
  • 1/4 teaspoon coarse salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted

For the Filling:

  • 2 1/2 pounds cream cheese (5 8-ounce packages), room temperature
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sour cream, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, plus 2 egg yolks
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees with rack in lower third of oven.

  2. Butter the bottom and sides of a 9- by 13-inch springform pan. Line the sides of the pan with 4-inch-high strips of parchment and butter the parchment.

  3. In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

  4. In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

  5. Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

  6. Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

  7. To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.

Reviews (6)

  • Seattle Guy 19 Sep, 2014

    The taste is good. I cooked this for 90 minutes and it wasn't done. The recipe calls for 60 minutes.
    Thank you for posting an incorrect recipe.

  • oldcook 14 Mar, 2013

    The directions for mixing did not match the demonstration ie directions state 1 egg at a time, Lucinda put them all in at once; it calls for a stand mixer, she specifically mentions using a hand mixer.

  • mrsbreedlove 27 Feb, 2012

    I made this for my first Christmas dinner and it was a hit! Make sure your pan is water proof or you will have to cook longer than directed and then refrigerate longer then instructed. All in all it turned out excellent!

  • nujbabs 29 Dec, 2011

    I dont like this recipe:( it too eggy and tooooo much butter:( definitely not in my list:(

  • sthrnbll 4 Nov, 2011

    I'd love to try this but I have a feeling the dimensions on the pan are wrong. Does anyone know where you would find a 9x13 ROUND pan??????

  • noniejeannie 27 Oct, 2011

    OMG!!! This is THE most delicious cheesecake ever!!! I thought my recipe for New York Cheesecake was legend. Lucilla Scalla Quinn's version wins the day with my crew. This will be our new special dessert.

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