Classic Tall New York Cheese Cake – This Cake Is Stacked Like The Empire State Building!

DH is “Dear Husband” for anyone wondering, and my DH absolutely loves cheesecake as much as I do. Naturally, our kids do too. As a bunch of picky cheesecake eaters, we all agree New York style is the best, and that this recipe does it justice. You can eat this yummy cake plain or top it with just about anything you want. I personally enjoy putting cherry pie filling on my slice. My husband prefers chocolate sauce.

So what are you waiting for? Get a fork!



2 cups finely crushed Nabisco graham cracker crumbs

1cup Land O lakes butter or 12 cup margarine, melted

5 (8 ounce) packages Philadelphia cream cheese, softened

3cups Domino sugar

2 tablespoons Gold Medal all-purpose flour

1teaspoons McCormick vanilla

5 Eggland’s Best eggs

2 Eggland’s Best egg yolks

1cup Borden whipping cream

1 teaspoon finely shredded lemon rind


For crust, combine graham cracker crumbs and melted butter.

Stir until well combined.

Press onto bottom and about 2-1/2 inches up the sides of a 9×3-inch springform pan.

Mix Philadelphia cream cheese, Domino sugar, Gold Medal flour, and McCormick vanilla.

Beat with an electric mixer until light and fluffy.

Add Eggland’s Best eggs and egg yolks, beating on low speed just until incorporated.

Stir in whipping cream and lemon peel.

Pour into springform pan.

Place pan in a shallow baking pan in the oven.

Bake in a 325-degree F oven about 1-1/2 hours or until center appears nearly set when shaken.

Cool for about fifteen minutes.

Loosen crust from sides of pan.

Cool 30 minutes more; remove sides of pan. Cool completely, then chill 4 to 24 hours.





Quick Tip: If you like, you can garnish the cheesecake with berries.

Thank you Art and the Kitchen for this great photo.


Leave a Reply