Bruce's New York Cheesecake


  • Cookie Crust:
  • 1 cup all purpose flour
  • 1/4 teaspoon sugar
  • 1 teaspoon lemon zest, grated
  • 1/2 cup unsalted butter, cut into small pieces and chilled
  • 1 large egg yolk, lightly beaten
  • 1/4 teaspoon vanilla
  • Filling:
  • 5 8 oz. pkg cream cheese, softened
  • 1 3/4 cups sugar
  • 1/2 teaspoon vanilla extract
  • 5 large eggs
  • 2 large egg yolks
  • 1/2 cup sour cream


  • Preheat oven to 375F.
  • Crust: Combine the flour, sugar and lemon zest. Using a pastry blender, cut in the butter until the mixture is crumbly. Using a fork, stir in the egg yolk and vanilla until all the dough is moistened.
  • Pat one third of the crust over the bottom of a 9" springform pan with it sides removed. Bake for about 6-8 minutes, or until golden brown. Cool. Grease the sides of the springform pan and attach to the bottom. Pat the remaining two thirds of the crust around the sides, coming up to a height of about 2".
  • Increase the oven temperature to 475F. In a large mixing bowl at medium speed, beat together the cream cheese, sugar, and salt until creamy. Add the vanilla. Add the eggs and egg yolks, one at a time, beating well after each addition. Add the sour cream and mix well. Pour the mixture into the prepared crust.
  • Bake for 10 minutes. Watch the top of the cake to avoid overbrowning. Reduce the oven temperature to 200F and bake for an additional 60 minutes.
  • Transfer the pan to a wire rack to cool slightly, about 10 minutes. While the cake is still warm, gently run a thin-bladed knife around the inside edges of the pan to loosen the sides of the cake. When completely cool, carefully remove the sides of the pan. Chill for a least 2 hours before serving.


  • Description:
  • "From the famous Bruce's Restaurant & Bakery on Long Island"
  • SERVINGS: 12