Boston Cheesecake 1989 Recipe

Name: Boston Cheesecake 1989
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter, melted; 2 cups vanilla wafers, crushed; ¼ teaspoon ground cinnamon; ¼ teaspoon ground allspice; 16 ounces cream cheese, room temperature; 1 cup fresh sour cream; ⅔ cup granulated sugar; 4 large eggs, separated; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1 lemon, juice and zest of; powdered sugar (to garnish)

Servings: persons

¼ cup butter, melted
2 cups vanilla wafers, crushed
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
16 ounces cream cheese, room temperature
1 cup fresh sour cream
⅔ cup granulated sugar
4 large eggs, separated
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 lemon, juice and zest of
powdered sugar (to garnish)

1
Preheat oven to 350 degrees.
2
Grease 9 inch spring form pan lightly.
3
Melt butter, add the vanilla cookie crumbs and spices, mix well and press into your prepared tin, set aside.
4
Beat the cream cheese and sour sream until smooth.
5
Add in 1/3 cup of the sugar and beat well.
6
Add the egg yolks, flour, extract zest and juice.
7
Mix until smooth.
8
Do not overbeat at this point.
9
In another bowl whip egg whites until foamy and add remaining 1/3 cup sugar and whip until soft peaks.
10
Fold whites into the already made batter.
11
Spoon nicely into the prepared set aside crust.
12
Bake in preheated oven for 1 hour or until set.
13
Cool completely on rack on countertop.
14
Run a knife around outer edges.
15
Chill, and then remove sides at time of serving.
16
Garnish with a light sifting of powdered icing sugar.

1262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup butter, melted, 2 cups vanilla wafers, crushed, ¼ teaspoon ground cinnamon, ¼ teaspoon ground allspice, and more.

Yes, Boston Cheesecake 1989 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Boston Cheesecake 1989

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions