Chris Lorenzo is Vice President & Brand General Manager for The Original Muck Boot Company, and an extended member of the Muck® Field Team Member! Today in Stories from the Muck, Chris is sharing his treasured holiday recipe for New York Style Cheesecake that he’s perfected over the years and enjoys with his family as part of his holiday tradition.



Growing up in an Italian Family in New Jersey, this New York- Style Cheesecake recipe has been passed downed from generations. Over many years I have learned to master the art of baking this cheesecake. It takes time, precision and practice, so don’t get discouraged if it takes you a few tries. I make this cheesecake twice a year. For Thanksgiving and Christmas. It is the perfect end to a great Holiday family dinner.

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  • 2 tablespoons white granulated sugar
  • 1½ cups graham cracker crumbs
  • 1½ teaspoon cinnamon
  • 1 stick of butter


  • 4 eggs, separated
  • 1 teaspoon pure vanilla extract
  • 1 cup white granulated sugar
  • 24 ounces cream cheese


  • ½ cup sour cream
  • ½ cup sugar
  • 1 teaspoon pure vanilla extract


  • 8-ounce bag of frozen mixed berries
  • ½ cup orange juice
  • ½ cup sugar


  1. Pre-heat oven to 375°F and start preparing the crust. Melt one stick of butter, and then combine sugar, graham cracker crumbs, and cinnamon to the butter. Mix by hand until well combined. (Mixture should be wet and sticky.)
  2. Press crust mixture in ungreased 9” springform pan
  3. Begin making the cheesecake filling by separating egg yolks from egg whites in 2 bowls and beat egg whites until stiff.
  4. In a separate bowl, mix together egg yolks, vanilla, sugar, and cream cheese until smooth. Then, fold in egg whites.
  5. Pour mixture evenly over the crust. Bake for 35 to 40 minutes, or until set. (Bake on a baking sheet to avoid dripping.)
  6. While the filling is baking, use this time to make the top. Combine sour cream, sugar, and vanilla in a bowl and mix until smooth.
  7. Remove baked cheesecake from the oven and reduce oven temperature to 350°F.
  8. Carefully pour the top mixture over the warm, baked cheesecake and return to the oven for another 15 minutes.
  9. After 15 minutes, turn off the oven and crack the oven door. Let the cheesecake rest in the oven for 1 hour.
  10. Once 1 hour has passed, remove the cheesecake from the oven, cover, and refrigerate until ready to serve (up to 5 days). Cheesecake is best served within 24 hours.
  11. For the optional warm mixed berry topping, prepare just before serving. Combine all topping ingredients in a saucepan and heat on medium heat until fruit is softened. Then, dissolve 2 tablespoons of cornstarch in warm water (to remove lumps) and mix with heated fruit to thicken.
  12. Let the mixture cool to room temperature. Serve on top of the cheesecake.

About Chris:

My main passion is my family. My wife, 4 children, and 2 grandkids all keep me busy when I'm not working or playing in the outdoors. I've been with Rocky Brands for nearly 20 years, and I'm SO excited to lead such a great brand as Muck and to guide the team as we make it the best outdoor footwear brand. To see more from Chris and our brand marketing team, find them on Instagram @MUCKBOOTCO .