This cheese cake crackles, flutters and then unveils its creamy territory

This recipe brings in the traditional New York cheese cake just a few steps away.

The crackers lend it the crackling texture, while the usual mesh of cheese, cream and vanilla makes it the perfect cake.

The iconic cake is a vintage cold dessert and no wonder it commands such a huge fan following across the world.

New York Cheese Cake


6 graham crackers, crushed fine

2 tbsp melted butter

2 lbs cream cheese (four 8-ounce packages)

One and a half cups granulated sugar

3/4 cup whole milk

4 eggs

1 cup sour cream

1 tbsp vanilla extract

1 tsp freshly grated lemon zest

1/4 cup all-purpose flour


Preheat oven to 350 degrees F. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press firmly into the bottom of a greased nine-inch round spring form pan. In a large mixing bowl, mix cream cheese and sugar until smooth.

Pour in the milk and then the eggs, one at a time, mixing just enough to combine. Add in the sour cream, vanilla, lemon zest and flour until the mixture is smooth.

Transfer the filling into pan. Bake for an hour, turn the oven off and let the cake cool. But remember to keep the door closed for four hours to prevent the cake from cracking.

Chill completely in refrigerator before serving.

Sandup Lepcha, Executive Chef at The Yum Yum Tree, has been with the restaurant since it opened its door to Delhiites. He also has work experience at Taj and Oberoi properties.

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