Description
Ultra-creamy, rich, and tangy with a golden graham crust—this doubled-up New York-style cheesecake is a showstopping dessert for any special occasion. We’ve added a citrus-kissed filling and a fresh berry swirl for an elevated, crowd-pleasing finish.
Ingredients
For the Crust (per cake):
1½ cups graham cracker crumbs (12 crackers)
5 tbsp unsalted butter, melted
2 tbsp sugar
⅛ tsp salt
For the Filling (double batch for 2 cakes):
64 oz (eight 8-oz blocks) cream cheese, room temp
4 cups sugar
6 tbsp all-purpose flour
8 tsp vanilla extract
2 tsp packed lemon zest
4 tsp lemon juice
½ tsp salt
12 large eggs
1 cup sour cream
Twist Additions:
½ tsp orange zest (brightens the flavor)
Swirl in ½ cup raspberry jam or fresh berry purée before baking
Optional: top with candied citrus peel or fresh berries after chilling
Instructions
Preheat oven to 325°F. Wrap springform pans with foil (water bath).
Mix crust ingredients, press into pans, and bake 10 mins. Cool.
Beat cream cheese, sugar, flour until smooth. Add vanilla, lemon & orange zest, juice, salt.
Beat in eggs one at a time. Stir in sour cream. Pour into pans. Swirl in jam if using.
Bake in water bath for 1 hr 45 mins or until just set.
Cool gradually, then chill for at least 8 hrs or overnight.
- Prep Time: 30 minutes
- Cool / Chill: 8+ hrs
- Cook Time: 1 hr 55 mins
Nutrition
- Calories: 520 / Slice
- Fat: 35g / Slice
- Carbohydrates: 38g / Slice
- Protein: 8g / Slice