Manhattan Cheesecake


‘Nuf said.

Your mouth is watering, your eyes are searching, you want a slice RIGHT NOW!

This recipe has never disappointed one soul who was lucky enough to snag a piece from my kitchen.

Deep breath in…..let it out….let’s begin!

Manhattan Cheesecake

(photo credit: Scott Tucker)

We could totally stop here, but I won’t be cruel.

I’ll offer the recipe and let you make one too!

Let me backtrack a bit and say that I have no idea who deserves credit for this recipe.

I cut it out of the food section of a newspaper years ago, and when that paper faded, copied it onto note cards.

I would happily give credit where credit is due, but I truly have no idea.

When Boy, Girl and now Sweet E come for visits, I usually ask if there’s something they’d like me to make for them.

Last pre-visit, when I asked Boy, he said there was something, but didn’t want to say because it was time-consuming.

After begging him to tell me (me thinks this might have been the plan all along!), he said he’d been craving cheesecake.

After looking at this pic, can you blame him?!

Of course I made it for him.

It’s simple to make, yet time-consuming.  It’s also worth the effort.




1 cup all purpose flour

1/4 cup sugar

1 1/2 tsp. grated lemon peel

1 egg yolk

1 stick unsalted cold butter

1/2 tsp vanilla


5 packages (8 oz each) cream cheese – softened

1 3/4 cups of sugar

3 tbsp flour

1 1/2 tsp grated orange peel

1 1/2 tsp grated lemon peel

1/2 tsp vanilla

2 egg yolks

5 eggs

1/4 cup heavy cream



Combine flour, sugar and lemon peel.

Make a well in center of flour and add vanilla, egg yolk and butter.

Work quickly with a pastry blender or fingers until well blended.

Form into ball and wrap in wax paper. Refrigerate for one hour.

After one hour, preheat oven to 400°.

Roll out half of dough 1/8 inch thick. Remove sides of 9-inch springform pan.

Butter bottom of pan and place dough on it, trimming off excess. Bake about 9-10 minutes or until crust is golden.

Remove and cool completely.

When crust is cool, butter sides of pan and attach bottom w/crust.

Prepare filling, then finish crust by rolling out remaining dough.

Line sides of pan with strips of dough, making sure it does not go up any more than 3/4ths of the way up the pan.


Beat together cream cheese, sugar, flour, orange and lemon zest, and vanilla until smooth, using a wooden spoon. DO NOT use an electric mixer.

Add egg yolks and eggs, one at a time, stirring lightly after each addition.

Blend in cream thoroughly.

Pour filling into crust, then place in a 500° pre-heated oven. Bake 10-12 minutes. Reduce heat to 200° and bake an additional hour.

If top starts to brown too much, cover with foil. DO NOT top cheesecake with foil unless it is browning too quickly.

When cheesecake is done remove from oven and cool for one hour in draft-free place.

Refrigerate overnight.


OMT! EDIT: For the crust, I never fiddle with the sides of the pan. I simply roll out enough for the bottom, filling in any weak spots with extra dough, then bake per instructions.

OMT! TIP: When cheesecake is done (will still be a bit wobbly in the center if you shake the pan), I simply turn off the oven, crack the oven door and let it rest there for an hour.

This usually prevents it cooling too fast and thereby cracking.

The hardest part of this recipe is waiting for the flavors to marry overnight.


When you take that first bite, you’ll be glad you did.

This cheesecake has been our family’s favorite for many many years, now it can be yours too!

manhattan cheesecake(photo credit: Scott Tucker)

Happy baking!


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  1. Yum! Cheesecake is my favorite!

  2. This looks and sounds truly wonderful!

  3. I love a good cheese cake & this looks so yummy! Found you via the Sunday Social. I hope you can drop by sometime. I also have a link up on Friday’s your welcome to come share your recipes at my party. & you might find some you enjoy too. Your new follower, Theresa

  4. Wanda Ann @ Memories by the Mile says:

    I just finished dinner, so I’m ready for dessert. This is what I want. YUM!
    Thank you for stopping by Let’s Get Social Sunday.
    Wanda Ann @ Memories by the Mile

  5. I know you saw the feature on my blog earlier, so I’m just stopping by to pin this and say thanks again for sharing it!

  6. Ooooo, yum, yum, yum! I’ve only made cheesecake once – and without a springform pan – I had to use two pie pans and a bread loaf pan to contain it all! It tasted great though. This makes me want to try again.

  7. This look amazing! A simple cheesecake- a big simple cheesecake:) My kind of dessert! YUM!!! I am now following you on Twitter to see what you whip up next:)

  8. This looks divine!
    I’m visiting you today from Teriffic Tuesdays. I co-host a Linky Party Tuesday (open thru Sat) and I’d love for you to link up! I hope you get a chance to stop by, link up and leave a comment, too!
    ~ Megin of VMG206
    Join me each Tuesday for Brag About It Link Up Party

  9. There is nothing better than a NY cheesecake! Stopping by from Ducks ‘n a row. New follower here!


    • Mrs. Tucker says:

      I would amend your comment to: there is nothing better than cheesecake! LOL! Thanks for the follow!

  10. This looks so good! Who doesn’t love a good cheesecake! Will give it a try.

  11. man alive, this looks deeeelish!

  12. Delicious! Thanks for linking up this yummy recipe to the BeBetsy BRAG ABOUT IT Tuesday Link and Hop.

    We hope to see you next week with another, totally awesome, deliciously decadent, maybe chocolate? dessert!

    the best,
    Sharon and Denise

  13. Linda@With A Blast says:

    The cheesecake looks delicious and so creamy! Thank you for sharing the recipe at the WEDNESDAYS ADORNED FROM ABOVE Blog hop 🙂

  14. Heather Who Needs a Cape? says:

    oh dear…I could really use that right now! It looks AMAZING!

    Found you at Watch out Martha 😉

  15. Christine aka happyvballgirl says:

    Yummy! Pinned and can’t wait to try this. Looks delish. And I live that you just forget about the sides. What a great idea because they’re always such a pain! I’m definitely doin that from now on! 🙂 stopping by from crafts ala mode. Have a great weekend!

    Christine 🙂

    • Mrs. Tucker says:

      The sides are a pain to do and not having them doesn’t change how good this cheesecake is!

  16. I love cheesecake. Thanks for this. Linda

  17. Congratulations! You’ve been featured on this week’s Martha Mondays! 🙂 Swing by to pick up a “Featured” button and do a little bragging! 🙂


  18. The BEST cheesecake I have ever made or eaten, just heaven! Thank for the wonderful recipe.

    • Mrs. Tucker says:

      I was just talking to someone today about this cheesecake, swearing it was the best they’d ever eat. He was dubious. I will point him to your comment! Thanks!

  19. okay. so you were right. it was AMAZING.

  20. in fact, i already shared the recipe with someone and i served it last night. ha!

  21. LOVE cheesecake. That and key lime pie are my absolute faves!

  22. Wow – wonderful recipe, Kim. I’ll make it sometime in the future.

  23. i have been making this over and over because by golly its that good!!!!
    every time i make it tho the sides get dark brown to dark. i dont want to mess w the directions regarding cooking because everything inside is fabulous! any suggestions as to reducing or even eliminating this issue? thank you!

    • My only thought is to cover with foil. Are you using butter to grease the pan?

      • thank you for your reply! as a first time baker and pretty much only bake this i appreciate your help! i have been putting butter on the sides. i wonder if its my pan? maybe a silicone one would be better?


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