New York Style Cheesecake

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6 hours 16 Servings Print RecipeEmail Recipe


1 cheesecake pastry
2 1⁄2poundbaker's cheese (pressed through fine mesh sieve)
8ouncecream cheese
1 1⁄2cupsugar
6 eggs
4 egg yolks
3tablespoonall-purpose flour
2teaspoonlemon zest (grated)
1teaspoonorange zest (grated)


Make (or have ready) cheesecake pastry.

Heat oven to 450°F. Divide pastry dough in half. Roll out one half into circle 1/4 inch thick; trim to 10 inch circle. Place in bottom of 10 inch spring form pan. Roll trimmings and remaining half of dough into rectangle 1/4 inch thick. Cut into 2-1/2 inch wide strips. Arrange strips horizontally around inside of pan; bottom edge strip should overlap bottom circle slightly and ends of strips should overlap each other slightly. Press overlaps to seal; trimmed top edge even.

Line pastry with aluminum foil; fill with dried beans or rice. Bake until pastry is set, about 10 minutes; remove beans and foil. Bake until pastry is golden brown, about 8 minutes longer. Cool on wire rack.

Reduce oven temperature to 325°F. Beat baker's and cream cheeses and sugar in large mixer bowl until smooth. Beat in eggs and egg yolks, one at a time, beating well after each addition. Beat in flour, vanilla, and the lemon and orange zest. Pour into pastry shell. Bake 1-1/2 hours; turn oven off. Let cake remained in oven (without opening door) 2 hours. Open door let cake remained in oven 1 hour. Remove to wire rack. Cool completely. Refrigerate, covered, overnight. Remove sides of pan before serving.


A substitute for baker's cheese could be commercial uncreamed cottage cheese, weighted or pressed and very well drained.

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