" Real New York Style" Cheesecake Supreme

"This is so good! For anyone that is a cheesecake lover, you know that a good cheesecake is the best dessert going, and this is a goodie!"
 
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Ready In:
1hr 15mins
Ingredients:
15
Serves:
12
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ingredients

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directions

  • MAKE CRUST:

  • Combine first three ingredients. cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of the dough on bottom of 9-inch springform pan (sides removed).
  • Bake in hot oven, 400°F, about 8 minutes or until golden; cool. Butter sides of pan, attach to bottom, and pat remaining dough on sides to height of 1 3/4 inches.
  • Turn oven up to 450°F Place a 9x13 inch pan of hot water in bottom of oven, This helps to keep the custard creamy.
  • MAKE FILLING:

  • Beat softened cream cheese until creamy. Add vanilla. Mix next 4 ingredients,(note: important to put lemon peel in flour to coat it), gradually blend in cheese.
  • Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Turn into crust-lined pan.
  • Bake at 450°F for 12 minutes; reduce heat to 300F and continue baking for 1 hour. May need a little time longer because of water. (NOTE: If cheesecake is getting too brown cover top with foil with hole torn out of the center so that middle of cheesecake continues baking).
  • Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. This cheesecake is at it's best if refrigerated overnight.

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Reviews

  1. I have had this recipe for a long time. I got it out of some monthly magazine and have made this numerous times. I recognized the ingredients and the measurements immediately! This is THE BEST Cheesecake recipe I have ever made. Don't confuse the instant cheesecakes with this one. This is REAL Cheesecake at is FINEST!
     
  2. I recognized this exact recipe as did Chef Bronco. I remember making it as far back as the 1970s. And I agree, it is THE BEST. This recipe is authentic and delicious. It is quite easy. I cut back on the sugar and never miss it. It will be our featured dessert on Christmas Eve. Once you make it you’ll always use this recipe. There is never enough dough to go all the way up the sides of the springform pan, but no worries. The crust doesn’t need to go as high as the cheesecake.
     
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RECIPE SUBMITTED BY

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
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