New York Cheesecake

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  • 1/2 cup graham cracker crumbs
  • 2 lemons
  • 1 orange
  • 24 ounces cream cheese
  • 1 teaspoon vanilla
  • 1/2 cup heavy cream
  • 3/4 cup sugar 2 tablespoons sugar
  • 4 eggs
  • 2 tablespoon sour cream
  • 1/4 cup half and half


  • Preheat oven to 375 degrees.
  • Generously butter an 8 inch round springform pan. Sprinkle inside with crumbs. Grate lemons and orange; set gratings aside. Add room temperature cream cheese to the bowl of a mixer. You will want about a teaspoon of each of the lemon and orange zest.
  • Add rind and vanilla, and continue beating. Gradually add heavy cream and sugar. Beat constantly at moderate speed. (Avoid high speed). Add eggs one at a time, beating well after each.
  • Beat in sour cream and half and half cream. Pour mixture into pan. Smooth surface. Set pan in a larger one. Pour boiling water around it. (Best to do on oven rack) Place in oven and bake 1 1/4 hours until center does not quiver when shaken.
  • Remove from water bath and cool 10 minutes. Un-mold while still hot. Let stand until cool. Please note if your springform pan is not watertight DO NOT use a springform pan. If your pan is not water tight use a regular cake pan.
  • Your cake will not un-mold. Or you can use a springform pan, and place it on the upper rack while you have a pan of water below the cake. Cheesecakes really come out best when all ingredients are at room temperature when you start

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