New York Cheesecake With Lorna Doone Cookie Crust

"This is my Auntie Ann's recipe. Her husband loved everything she made, but if he saw her preparing this cheesecake tears of joy appeared in his eyes. She gave me permission to post it here for her, but she refuses to look at the calorie and fat calculations over there in that "mean" nutritional info box. Avert your eyes from the chart and instead bring a few tears of joy to someone's eyes. If you're going to eat cheesecake you might as well go for the best."
photo by carolannsp photo by carolannsp
photo by carolannsp
photo by carolannsp photo by carolannsp
Ready In:
1hr 45mins
10 slices




  • Preheat oven to 400°F.
  • For Crust:

  • Finely crush entire pkg of cookies, mix in the butter. This can be done in a food processor on pulse. Butter the sides of the springform pan. Press the cookie mixture into bottom of 9 inch springform pan. DO NOT BAKE.
  • For Filling:

  • Beat together cream cheese, sugar, flour and zests (if using). Add the 5 eggs and 2 egg yolks one at a time. Add the vanilla into the cream, and then add the cream to the cheese mixture. Beat on low speed (it's easiest to use a counter top heavy duty mixer) until all ingredients are incorporated.
  • Place the springform pan with crust in the center of a shallow baking pan (to avoid oven drips). Pour filling into crust, it will be completely full. Place in the middle of oven for 12 minutes. Reduce oven temp to 250F and continue baking (approx. 1 hr to 1 hr 15 mins) until the center is mostly firm but still has a slight jiggle. (A little jiggle is good, if you overbake it you will end up with cracks that can be covered with a nice fruit topping to hide your sin).
  • After removing from oven, run a knife around the edge and cool on a rack for 6 hours Remove side of springform pan and transer to a flat plate.
  • It can be kept refrigerated for up to 2 weeks (good luck on it still being around), but is best served after allowing to return to room temperature.

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  1. I’ve never been one to review before actually trying a recipe, but must say that this looks like it would be the ultimate cheesecake! I was searching for a recipe for pie crust made with Lorna Doone shortbread when your Auntie Ann’s recipe came up. Give her a huge hug from me! I can just tell this will be my favourite cheesecake recipe. I will likely make it for Easter, and will post a review.


  1. This cheesecake turned out beautifully! My shortbread recipe didn’t turn out well for a bottom crust (couldn’t buy shortbread here), but worked wonderfully for a topping over sour cream and cooked blueberries. I let the cheesecake stay in the fridge for 5 nights to ripen, and it turned out beautifully. The best cheesecake I have made. The best I’ve tasted! So luscious and creamy. Remember not to overbake...the cake should not be browned on top, just a little line around the edges, with a slightly jiggly center.



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