Recipe by Chef John
"This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools."
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graham crackers, crushed
4 (8 ounce) packages
1 1/2 cups
finely grated lemon zest
finely grated orange zest
One of the best I have made or tasted. A real family hit! The only change made was I made my graham cracker crust a bit different, but all in all followed the receipe and it turned out perfect.
this recipe is NOT good at all, i made it, fallow all the directions and it does not taste like cheesecake at ALL, the crust had no taste to it and after looking at other recipe is missing sugar. I would've give no start but I have to so one it is.
This is the tastiest cheese cake in Sweden!
Made this over the weekend and did a mixture of half cream cheese half quark. Soooo delicious!
I really liked this recipe. I did add a little more butter to the crust so it would stick to the sides of the pan better. I used my KitchenAid mixer to mix the filling ingredients but I over beat it the first time I made it and it was too airy. I was more careful the next time and it came out perfect. That time I didn't have a lemon or an orange to zest so I substituted key lime and tangelo zest. I had to take it out of the oven a little early so I could cook my roast. It cracked a little, but not as much as most of my cheesecakes have. I have served it with homemade blackberry sauce and with homemade lemon curd. Both were ever so tasty!
My mom wanted a NY style cheesecake for her birthday so I decided to make her one. Glad I found this recipe. It was easy to make and mine did crack a bit on top but I think that I may have over baked it a little bit. Both my mom and aunt are from NY and they raved about this, other friends of my mom could not stop eating it. Will be my go to recipe from now on. Easy to make, not a lot of ingredients and light and tasty.
This is an amazing recipe. It came out perfectly and is the best cheesecake I have ever tasted, and that's including any cheesecakes ever purchased in bakeries.
I made this recipe twice and it came out perfect. Two things I did differently. I lowered the temperature of the oven by 20 degrees to prevent over heating since I was using a dark, nonstick springform pan which absorb more heat. Also to keep my cheesecake moist I placed a pan with water on the bottom rack while I was cooking the cheesecake on the rack above it. No cracks, easy to make. Hassle free!! Love it, Yes I would recommend this recipe. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
New York-Style Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 333
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