The Hungry Canary

1990 Christmas Collection · Mother’s Cookbook

New York Cheesecake

Contributed by Jerry Allen.

Jump to Ingredients

Ingredients

  • Crust: ⅓ cup PARKAY margarine
  • ⅓ cup sugar
  • 1 egg
  • 1 teaspoon lemon juice
  • ½ teaspoon grated lemon rind
  • 1 cup flour
  • Filling: ¾ cup sugar
  • 2 tablespoons flour
  • 1 teaspoon lemon juice
  • 1 teaspoon grated lemon rind
  • 3 (8-ounce) packages PHILADELPHIA BRAND Cream Cheese, softened
  • 3 eggs
  • 2 tablespoons milk
  • 1 (21-ounce) can cherry pie filling

Directions

  1. Beat Parkay margarine and ⅓ cup sugar until light and fluffy; blend in egg, lemon juice and rind. Add flour and form dough; chill.
  2. Reserve ¼ cup dough. Spread remainder in bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes; cool.
  3. Spread reserved dough about 2 inches high around sides of pan.
  4. Combine softened Philadelphia cream cheese, ¾ cup sugar, flour, lemon juice and rind until smooth. Add eggs one at a time and beat after each; blend in milk.
  5. Pour filling into crust; bake 10 minutes at 450°F, reduce to 250°F and bake another 40 minutes.
  6. Top with cherry pie filling. Loosen cake from pan rim, cool and chill before removing rim.

Kitchen Notes

Original yield: 10–12 servings. Brand names PARKAY and PHILADELPHIA are intentionally preserved, exactly reflecting the printed recipe. This is Jerry Allen’s recipe, not the owner's personal New York cheesecake.

Archived historical recipe; not newly kitchen-tested.

Original Source

Submitted by Jerry Allen, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 22. From Mother’s cookbook collection.