Classic New York Cheesecake

A classic New York cheesecake made with the World's best cream cheese. An extra thick graham cracker crust and a hint of lemon make it a showstopper.
Cuisine: American
Course: Dessert
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Prep Time 30 minutes
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Total Time 13 hours 30 minutes
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Servings 16
New York Cheesecake

Ingredients:

Crust

  • 3 cups crushed graham crackers about 24 crackers
  • 10 Tbsp Prairie Farms unsalted butter, melted
  • 4 Tbsp sugar
  • 1/4 tsp salt

Cheesecake

  • 5 8oz Prairie Farms Cream Cheese, softened
  • 1 3/4 cups sugar
  • 3 Tbsp All purpose Flour
  • 1 Tbsp lemon zest
  • 5 large Eggs
  • 2 large Egg yolks
  • 1/4 cups Prairie Farms Heavy Whipping Cream

Directions:

Graham Cracker Crust

  • Pre-heat oven to 375°F. Lightly grease 9-inch springform pan with baking spray.
    In a medium bowl, mix together graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press mixture evenly across bottom and up sides of baking pan. Bake 10-12 minutes, to set. Remove from oven and set aside.

Cheesecake Filling

  • Increase oven temperature to 450°F. In large mixing bowl, beat cream cheese, sugar, flour, lemon zest and salt on medium speed for about 1 minute or until smooth. Beat in eggs, yolks and whipping cream on low speed until well blended. Pour mixture into pan. Bake 15 minutes.
  • Reduce oven temp to 200°F. Bake 1 hour. Turn off heat, but leave cheesecake in oven an additional 30 minutes. Remove from oven and cool in pan on a cooling rack approximately 30 minutes.
  • Run a thin knife carefully along side of pan to loosen crust gently, but don't release the pan. Refrigerate cheesecake uncovered about 3 hours, then cover loosely with foil and refrigerate an additional 8 hours.
  • Before serving, run a metal knife around the inside edge to gently loosen cheesecake from pan. Release springform surround, but leave cheesecake on bottom pan for serving.

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