New York-Style Cheesecake

12 servings
New York-Style Cheesecake
Return to Full Recipe List Print Recipe


Large eggs, room temperature
Cream cheese, room temperature
5 pkg. (8 oz. each)
1 3/4 cups
All-purpose flour
3 tbsp.
Freshly grated lemon peel
2 tsp.
2 tsp.
Whipping cream
1/4 cup
Vanilla wafer crumbs
2 cups (56 to 60 wafers)



  1. HEAT oven to 300°F.
  2. CRUMB CRUST: MIX vanilla wafer crumbs and egg whites in a medium bowl until evenly moistened. PRESS evenly and firmly against the bottom and 1-1/2 to 2-1/2 inches up the sides of the greased 9-inch springform pan. REFRIGERATE.
  3. COMBINE cream cheese, sugar, flour, lemon peel, and vanilla in a mixer bowl. BEAT on low speed until blended. BEAT on high speed until fluffy. ADD 5 eggs and 2 egg yolks, 1 at a time, beating after each addition until blended. ADD cream; beat until blended. POUR into chilled crust.
  4. BAKE in center of 300°F oven until wooden pick inserted midway between center and edge of cake comes out clean, about 1-1/2 hours. The center will still be soft but will firm up as the cheesecake cools.
  5. REMOVE from oven; CAREFULLY loosen the edge of the cake from the pan with a metal spatula or thin knife. COOL completely in pan on wire rack. REFRIGERATE, loosely covered, until firm, at least 8 hours or overnight.

Insider Tips

  • Top this classic dessert with fresh raspberries and kiwi slices or prepared cherry or blueberry pie filling.
  • Vanilla wafer crumbs: Process wafers in a blender or food processor, place in a plastic bag, seal the bag, and crush with a rolling pin or flat side of the meat pounder.
  • Room temperature cheese: To avoid lumps in the batter, take cream cheese out of refrigerator ahead of time, allowing it time to come to room temperature. In a pinch you can soften in the microwave a few seconds, but don’t overheat.
  • Room temperature eggs: Using eggs that aren’t refrigerator-cold prevents the fat in the cream cheese from re-hardening and making the batter look curdled or lumpy.
  • Refrigerate any leftover cheesecake promptly.
  • This recipe is an excellent source of choline, protein, and vitamin A.


Nutritional Info

Per Serving: 1/12 of Recipe

Total fat
39 g
Saturated fat
22 g
Polyunsaturated fat
3 g
Monounsaturated fat
11 g
216 mg
390 mg
38 g
Dietary Fiber
0 g
30 g
10 g
Vitamin A
357 mcg
Vitamin D
1 mcg
34 mcg
115 mg
117 mg
1 mg
186 mg