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New York Style Cheesecake

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 16 servings
Author: Jennifer Locklin


  • Crust:
  • 1 stick butter melted (I used salted)
  • 1 1/2 cups graham cracker crumbs about 15 whole graham crackers
  • 1/2 cup sugar
  • 1/4 teaspoon salt

  • Filling:
  • 5 8 oz packages cream cheese, softened (I used Philadelphia brand)
  • 1 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 heaping tablespoon finely grated lemon zest
  • 5 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground vanilla powder optional


  • Crust:
  • Combine all ingredients in a medium bowl and stir to combine and moisten all ingredients.
  • Press onto the bottom and up the sides of a 10 1/2 x 30inch springform pan.
  • Chill until ready to fill.
  • Filling:
  • Preheat oven to 500 degrees.
  • Combine the softened cream cheese and sugar and place in the bowl of an electric mixer, with the paddle attachment.
  • Beat on medium speed for about 3 to 4 minutes, or until smooth and creamy.
  • Scrape down the sides and bottom of the bowl and paddle with a rubber spatula.
  • Add eggs and egg yolks one at a time, beating for 2 minutes between each addition.
  • Scrape down the sides and bottom of the bowl and paddle with a rubber spatula.
  • Add salt and vanilla and beat for an additional 1 minute.
  • Whisk in lemon zest by hand (because it always sticks and lumps up on my paddle)
  • Place chilled pan with crust onto a large baking sheet.
  • Pour the cheesecake filling into the crust-lined pan and smooth the top with a rubber spatula.
  • Place into a 500 degree oven on the center rack. Loosely cover with foil and bake for 12 minutes.
  • Lower heat to 200 degrees.
  • Uncover and bake at 200 degrees for an additional 40 minutes or until an internal temperature of 150 degrees.


If you notice the top browning too much, loosely cover with foil to prevent further browning.