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New York Cheesecake

New York Cheesecake

  • Author: The Commish
  • Prep Time: 12 servings
  • Cook Time: 1 hour 30 min
  • Total Time: 8 hours, plus time to chill cheesecake
  • Yield: 12 servings 1x
  • Category: Dessert



For the crumb crust:

  • 8 ounces graham crackers, finely ground
  • 8 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 1/4 teaspoon salt

For the cheesecake filling:

  • 5 8-ounce packages cream cheese, softened
  • 1 3/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon vanilla
  • 5 large eggs
  • 2 large egg yolks

For the cherry topping:

  • 10 ounces sweet or sour cherries, pitted
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water


To prepare the crust:

  1. Butter a 9 1/2-inch springform pan. Set aside.
  2. In a medium bowl, combine the graham cracker crumbs, butter, sugar and salt.
  3. Press the crust mixture into the prepared pan. The sides will be tall but should stop about 1 inch from the top of the pan.
  4. Transfer the pan with the formed crust to the freezer until the cheesecake filling is ready.

To prepare the cheesecake filling:

  1. Preheat oven with a rack in the middle position to 550 degrees F.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sugar, flour, lemon zest and orange zest on medium-low speed until smooth. Add the vanilla. Add the eggs one at a time until each has been combined into the mixture. Stop the mixer occasionally, and use a flexible rubber spatula to scrape down the sides.
  3. Position the pan with the crust in the center of a shallow baking sheet. Pour the filling into the crust up to the top of the pan.
  4. Bake until the cake puffs, about 10 minutes. Check frequently to ensure the top doesn’t burn.
  5. Reduce the oven temperature to 200 degrees. Bake until the cake is mostly firm, about 1 hour.
  6. Run an offset spatula around the top of the cake to loosen. Transfer the springform pan to a wire rack and allow to cool completely. Loosely cover the cake and chill for at least 6 hours.

To prepare the cherry topping:

  1. In a medium saucepan, combine the cherries, lemon juice, sugar, cornstarch and water. Bring to a boil.
  2. Cook for 2 more minutes, then remove from heat. Allow to cool completely.

To assemble the cheesecake:

  1. Remove the springform pan from the cake.
  2. Transfer cake to a serving plate.
  3. Spread the topping over the chilled cheesecake. Refrigerate until ready to serve.