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New York-Style Cheesecake
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1 1/4 cups graham cracker crumbs

1/4 cup Land O Lakes® Butter, melted

2 tablespoons sugar


3 (8-ounce) packages cream cheese, softened

3/4 cup sugar

3 large Land O Lakes® Eggs

1/2 cup sour cream

2 teaspoons vanilla

2 teaspoons freshly grated lemon zest


1 1/2 cups sour cream

2 tablespoons sugar

1 teaspoon vanilla

How to make

  1. STEP 1

    Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan. 

  2. STEP 2

    Combine all crust ingredients in bowl. Press onto bottom and 1-inch up sides of prepared pan. Bake 10-12 minutes or until golden brown. Cool.

  3. STEP 3

    Combine cream cheese and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add 1 egg at a time, beating well after each addition. Add 1/2 cup sour cream,  2 teaspoons vanilla and lemon zest. Beat at low speed until well mixed.

  4. STEP 4

    Pour cream cheese mixture into baked crust. Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 85-90 minutes or until set 2 inches from edge of pan. (Center will not be set.)

  5. STEP 5

    Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in bowl. Evenly spread over top of hot cheesecake. Continue baking 7 minutes. 

  6. STEP 6

    Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan. Cool 1 hour or until completely cooled.

  7. STEP 7

    Cover, refrigerate 8 hours or overnight before serving. Store refrigerated.

Tip #1

A large crack will form around cheesecake. Cheesecake will settle when cooled.

Tip #2

Variation: Chocolate Cheesecake: Add 1 1/2 cups milk chocolate chips, melted and cooled, to cheesecake with sour cream and vanilla. Bake as directed above.

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