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Maxim's of New York Cheesecake

  • Yields: n/a
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  • Submitted by: Recipe Group Member
  • Date: n/a

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Crust for 8-inch Cake Ingredients:

  • 1/4 cup graham cracker crumbs

Crust for 9-inch Cake Ingredients:

  • 3/4 cup graham cracker crumbs

Filling for 8-inch Cake Ingredients:

  • 8 oz cream cheese, softened

Filling for 9-inch Cake Ingredients:

  • 1 1/2 pounds cream cheese, softened


  1. Preheat oven to 325° F for an 8-inch cake or to 350° F for a 9-inch cake.
  2. In small bowl, combine crumbs, sugar and butter; blend well.
  3. 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.
  4. 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.
  5. Turn oven up to 400° F.
  6. 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.
  7. Makes 4

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