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NY Style Cheesecake from Waitress Recipe (with Video)

Dairy, Soy, Eggs
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Discover our NY Style Cheesecake from Waitress Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 2h


- 6 graham crackers
- 2.333333333333333 oz Brown sugar
- 2.5 oz All purpose flour
- 7 Tbs Butter
- 2.5 lb full fat cream cheese
- 11 oz Sugar, divided
- 1 tsp Salt
- 0.33333333333333331 cup Sour cream
- 0.5 Lemon, juiced
- 1 tsp Vanilla extract
- 2 Egg yolks
- 6 whole eggs
- Salt
- Brandy
- pecans
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1. In a food processor combine 6 whole graham crackers with 2 ⅓ ounces of brown sugar. Once fully combined, add 2 ½ ounces all purpose flour and a pinch of salt and mix to combine.
2. Add 7 Tbsp of melted butter and pulse together until it reaches the consistency of wet sand.
3. Butter down a spring form that is preferably 9 inches in diameter. Add graham cracker crust and tamp down until even and flat (use a ramekin!). Par-bake in 325°F oven for 12-15 minutes or until it starts turning brown.
4. For the cheesecake filling, add 2 ½ pounds of full fat cream cheese cut into chunks into a stand mixer along with 5 ½ ounces of sugar along with 1 tsp of salt.
5. Mix to combine for about a minute. Scrape down filling from the sides and add another 5 ½ ounces of sugar and mix on medium speed for another minute.
6. Scrape down the sides again and add ⅓ of a cup of sour cream along with the juice of ½ a lemon, and a heaping tsp of vanilla extract. Blend to combine for about a minute on medium speed.
7. Next add 2 large egg yolks and scrape down the sides. After that you’re going to add 6 whole eggs, two at a time, blending for a minute each, scraping down the sides each time.
8. Once filling is fully mixed, pass it through a fine mesh sieve into another bowl.
9. Butter down the sides of your spring form and then add your cheesecake mixture. Run a fork over the top and pop any bubbles that rise to the surface.
10. Bake at 200°F for 45 minutes, remove from oven and pop any bubbles that have risen to the top. Place back in the oven and bake for up to 2 hours and 45 minutes or until its internal temperature reaches 165°F.
11. Crank the oven to 500° and bake for an additional 6-12 minutes.
12. Run a paring knife around the outside of the cake to help with the cake sticking to the sides and let cool for 3 hours. After it has cooled and you’ve removed the spring form, wrap in plastic wrap and place in the fridge for an additional 4 hours.
13. Once it’s cooled, remove it from the fridge and remove the plastic wrap. Brush the top with some brandy before adding toasted crushed pecans.
14. Serve and enjoy!

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