Maxim's of New York Cheesecake

Crust for 8-inch Cake Ingredients:

  • 1/4 cup graham cracker crumbs
  • 1 tsp granulated sugar
  • 1 Tbsp butter, melted

Crust for 9-inch Cake Ingredients:

  • 3/4 cup graham cracker crumbs
  • 2 Tbsp granulated sugar
  • 2 Tbsp butter, melted

Filling for 8-inch Cake Ingredients:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 egg white (at room temperature)
  • 1/3 cup sour cream
  • 2 Tbsp granulated sugar

Filling for 9-inch Cake Ingredients:

  • 1 1/2 pounds cream cheese, softened
  • 3/4 cup granulated sugar
  • 4 egg yolks
  • 4 tsp vanilla extract
  • 4 egg whites (at room temperature)
  • 2 cups sour cream
  • 1/3 cup granulated sugar


Preheat oven to 325° F for an 8-inch cake or to 350° F for a 9-inch cake.

In small bowl, combine crumbs, sugar and butter; blend well.

Butter sides of spring-form pan. Press crumb mixture into bottom of pan.

In a large bowl, beat cream cheese with an electric beater until light. Gradually add the sugar. Add egg yolks one at a time, beating well after each addition. Stir in 1/2 of the vanilla extract.

Beat egg whites until stiff peaks form in a medium-size bowl. Very gently fold egg whites into cream cheese mixture. Pour mixture over crumbs. Bake until set and lightly browned on top. Bake an 8-inch cake for 30 to 35 minutes. Bake a 9-inch cake for 1 hour. Let cake cool on wire rack for 15 minutes.

Turn oven up to 400° F.

Blend sour cream, and remaining sugar and the remaining vanilla extract in a medium-size bowl. Gently spread over top of cheesecake and bake until set, 5 to 7 minutes for an 8-inch cake or 10 minutes for a 9-inch cake. Cool to room temperature on wire rack. Chill at least 4 hours in the refrigerator.

Makes 4

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