New York-Style Cheesecake

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  • Ingredients
    5 large EGGS, room temperature
    2 large EGG yolks, room temperature
    5 pkg. (8 oz. each) cream cheese, room temperature
    1 3/4 cups sugar
    3 Tbsp. all-purpose flour
    2 tsp. freshly grated lemon peel
    2 tsp. vanilla
    1/4 cup whipping cream
    2 large EGGS whites, lightly beaten
    2 cups vanilla wafer crumbs (56 to 60 wafers)

    Yields: 12 servings

  • Nutritional Information

    Per serving: 1/12 of recipe

    Calories: 527

    Total fat: 39 g
    Saturated fat: 22 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 11 g

    Cholesterol: 216 mg
    Sodium: 390 mg
    Carbohydrates: 38 g
    Fiber: 0 g
    Sugar: 30 g
    Protein: 10 g
    Vitamin A: 357 mcg
    Vitamin D: 1 mcg
    Folate: 34 mcg
    Choline: 115 mg
    Calcium: 117 mg
    Iron: 1 mg
    Potassium: 186 mg

    This recipe is an excellent source of choline, protein and vitamin A.


  1. HEAT oven to 300°F. CRUMB CRUST: MIX vanilla wafer crumbs and egg whites in medium bowl until evenly moistened. PRESS evenly and firmly against bottom and 1-1/2 to 2-1/2 inches up sides of greased 9-inch springform pan. REFRIGERATE.

  2. COMBINE cream cheese, sugar, flour, lemon peel and vanilla in mixer bowl. BEAT on low speed until blended. BEAT on high speed until fluffy. ADD 5 eggs and 2 egg yolks, 1 at a time, beating after each addition until blended. ADD cream; beat until blended. POUR into chilled crust.

  3. BAKE in center of 300°F oven until wooden pick inserted midway between center and edge of cake comes out clean, about 1-1/2 hours. Center will still be soft but will firm up as cheesecake cools.

  4. REMOVE from oven; CAREFULLY loosen edge of cake from pan with metal spatula or thin knife. COOL completely in pan on wire rack. REFRIGERATE, loosely covered, until firm, at least 8 hours or overnight.

Insider Info

  • Top this classic dessert with fresh raspberries and kiwi slices or prepared cherry or blueberry pie filling.
  • Vanilla wafer crumbs: Process wafers in blender or food processor, or place in plastic bag, seal bag and crush with rolling pin or flat side of meat pounder.
  • Room temperature cheese: To avoid lumps in the batter, take cream cheese out of refrigerator ahead of time, allowing it time to come to room temperature. In a pinch you can soften in the microwave a few seconds, but don’t overheat.
  • Room temperature eggs: Using eggs that aren’t refrigerator-cold prevents the fat in the cream cheese from re-hardening and making the batter look curdled or lumpy.
  • Refrigerate any leftover cheesecake promptly.