My Favorite New York-Style Cheesecake 1990
An Easy Recipe for a Classic Dessert!

  • Share
  • Like 7
  • 2 h 20 min plus chilling overnight
  • Serves 12
  • Easy
  • 350F and 200F
My Favorite New York-Style Cheesecake 1990

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
The Cheesecake Crust
1 ¾ cup Graham Crakers finely crushed
3 Tbs Sugar
1 stick (4oz) Butter Unsalted; melted
The Cheesecake Filling
4x8oz packs (32oz total) Cream Cheese
1 ½ cup Sugar
4 Tbs Corn Starch
5 each Large eggs
1 tsp Orange Zest
1 ½ tsp Lemon Zest
1 tsp Vanilla Extract Optional
The Cheesecake Glaze
1 cup Sour Cream
3 Tbs Sugar
½ tsp Vanilla Extract Optional; Can use Lemon Extract instead

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Very Tender, Creamy and Absolutely Delicious!



  • The Cheesecake Crust

  • The Cheesecake Filling

  • The Cheesecake Glaze



New York-Style Cheesecake! 

New York STYLE CHEESECAKE - the most delicious cheesecake that I have tried -


Friends, I have to confess: I could never make a decent cheesecake. I have tried baking a plain, old-fashioned New York-style cheesecake on several occasions. It never worked out for me! My cheesecakes cracked in the middle, and the cracks looked like a replica of the Grand Canyon. They also got burnt or were too runny. I could never bake a good cheesecake, but now I CAN!

A while ago, when my local library had a 25-cent book sale, I bought a Cheesecake Extraordinaire cookbook by Mary Crownover, published back in 1990. I got attracted by its pictures as they were gorgeous. I brought it home, put it on a shelf and forgot about it up until two days ago, when I decided I really needed a good New York-style cheesecake recipe in my life!

Yes, I have seen many cheesecake recipes here and there in different cookbooks and magazines. Like I said, I have even tried some and failed miserably. Now Mary Crownover must know her stuff really well because her recipe for a New York-style cheesecake was a winner for me!

Do You Like Cheesecakes As Much As I Do? 

New York-Style cheesecake - what's left of it -

First off, her method is simple. Secondly, the ingredients are easy simple and easy to find. I would say it was also pretty cheap to make! The result was spectacular! I have never tried a cheesecake so tender, smooth and balanced in taste like this cheesecake that Ms. Crwonover named “Super New York-Style Cheesecake”.

I have tweaked the recipe a bit as it needed to be baked a bit longer than what the recipe suggested. I also changed the crust; I like mine a lot. I added more sugar to the cheesecake topping, and more orange and lemon zest to the filling. I think it tastes better this way.


So buy the ingredients, be patient, and you WILL get rewarded with a first-class dessert! I will definitely bake this New York-style cheesecake again! It is my new old-fashioned favorite!

BEFORE YOU START MAKING THE RECIPE, bring all the ingredients to the room temperature (eggs can be warmed up under the running warm water; cream cheese can warmed up in the microwave (50% power for 1 minute).

If you feel like you want some nutty-tasting sweets, try this old hazelnut cookie recipe from Denmark! It is a sure winner!

(Visited 3,560 times, 1 visits today)



Let's Prepare the Crust!

Grease the sides and the bottom of a 9-inch springform pan and set aside.
In a mixing bowl mix the finely crushed Graham crackers with the melted butter and sugar until well-combined. Press the crumb mixture onto the bottom and the sides of the springform pan to create a crust of even thickness. Set aside.


Now It's Time To Make the Cheesecake Filling!

Heat the oven up to 350F.
In a large mixing bowl combine the cream cheese, sugar and corn starch. Beat with the electric mixer on the medium speed until the mixture is smooth, 1-2 minutes.
Add the eggs one at a time. Beat the mixture after each egg addition on the lowest speed, until well-combined. Add the lemon and orange zest and the vanilla extract, if you use it. Mix well on the lowest speed until the mixture is smooth. Pour it in the prepared crust. Place the springform onto a cookie sheet.


Bake the cheesecake on the middle rack in the oven for 15 minutes. Then turn the oven down to 200F and keep on baking, without opening the oven, for 1 hour 40 minutes, or until the cheesecake center is not shiny or wiggly.


Prepare the Cheesecake Glaze While the Cheesecake is Baking!

In a small mixing bowl combine the sour cream, sugar and the vanilla extract (or the lemon extract) until the sugar dissolves.


Spread the Cheesecake Glaze over the cheesecake top and bake for 15 minutes at 200F on the middle rack in the oven. Take the cheesecake out of the oven and set it on the kitchen table. Run a knife around the inside edge of the springform pan. Let cool in the pan for 1 hour, then take the springform off. Once the cheesecake cools off down to the room temperature, place it in the fridge uncovered to set overnight.


Serve with your favorite fruit topping or plain. Enjoy!


Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Lazy Daisy cake is an old-fashioned cake with a broiled brown sugar topping that contains pecans and coconut. -
Lazy Daisy Old-Fashioned Cake
FEATHER DINNER ROLS - an old-fashioned staple from 1930s -
Feather Dinner Rolls from 1930s
Lazy Daisy cake is an old-fashioned cake with a broiled brown sugar topping that contains pecans and coconut. -
Lazy Daisy Old-Fashioned Cake
FEATHER DINNER ROLS - an old-fashioned staple from 1930s -
Feather Dinner Rolls from 1930s

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.