I have been making this recipe for over 25 years. I am a native New Yorker (actually born in Manhattan) but have lived in many countries. I find there are certain tastes which always conjure up "home"--this is one of them.


  • For cooky crust:
  • 2 C sifted flour
  • 1 large egg
  • 1/2 C sugar
  • 1/2 butter
  • 1 - 2 TBsp brandy or rum
  • Combine all ingredients and work into a smooth paste. Chill one hour. Then fit into bottom and sides of a 91/2 springform pan. Chill while making filling.
  • For cheesecake:
  • 1 1/2 lbs cream cheese, room temperature
  • 6 large eggs, separated
  • 1 1/3 C sugar
  • 2 TBsp flour
  • 1 3/4 C sour cream
  • 2 tsp grated lemon rind
  • 2 tsp lemon juice
  • 1 1/2 tsp vanilla


Combine cheese and egg yolks. Beat with electric mixer till perfectly smooth. Then, add while continuing to beat, 1 C sugar, the flour, sour cream and flavorings. Beat till light and smooth. Then whip the egg whites with the remaining 1/3 C sugar till soft peaks form. Fold whites into cheese mixture and pour into the prepared pan.
Bake at 325 for 70 - 75 minutes. Turn off heat and let cool in oven with the door ajar.

Note: I have also baked this in a bain marie or water bath but have not noticed much difference.

This recipe is from "A World of Baking" by Dolores Casella.

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Submitted 7/17/05.
Source: A World of Baking by Dolores Casella
Submitted By: Sue Kerr
NY Style Cheesecake