Print Recipe

Maxim's of New York Cheesecake

As an Amazon Associate, I earn from qualifying purchases.


Crust for 8-inch Cake

  • 1/4 cup Graham cracker crumbs
  • 1 teaspoon granulated sugar
  • 1 tablespoon butter, melted

Crust for 9-inch Cake

  • 3/4 cup Graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 2 tablespoons butter, melted

Filling for 8-inch Cake

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

Filling for 9-inch Cake

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


  1. Heat oven to 325 degrees F for an 8-inch cake or to 350 degrees F for a 9-inch cake.
  2. In small bowl, combine crumbs, sugar and butter; blend well.
  3. Butter sides of springform pan. Press crumb mixture into bottom of pan.
  4. In a large bowl, beat cream cheese with an electric beater until light. Gradually add the sugar.
  5. Add egg yolks one at a time, beating well after each addition.
  6. Stir in 1/2 of the vanilla extract.
  7. Beat egg whites until stiff peaks form in a medium-size bowl.
  8. Very gently fold egg whites into cream cheese mixture. Pour mixture over crumbs.
  9. 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.
  10. Turn oven up to 400 degrees F.
  11. 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.
  12. Cool to room temperature on wire rack.
  13. Chill for at least 4 hours in the refrigerator.