New York Cheesecake

Name: New York Cheesecake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 5 tbsp unsalted butter, melted; 2 lbs (4 blocks) cream cheese, room temperature; 1 cup sugar; 1 tbsp vanilla extract; 4 large eggs; 1 cup sour cream; 2 tbsp all-purpose flour; Zest of 1 lemon; Pinch of salt

New York Cheesecake (noo york CHEEZ-kayk)

New York-Style Cheesecake

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 454 kcal

A tall, dense, impossibly creamy cheesecake with a velvety smooth texture, graham cracker crust, and a crown of tangy sour cream topping.

Nutrition & Info

Protein 8.0g

Carbs 38.0g

Fat 30.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ dairy ⚠ eggs ⚠ gluten

Equipment Needed

9-inch springform pan electric mixer roasting pan for water bath

Presentation Guide

Vessel: cake stand

Garnishes: fresh strawberries, berry compote

Accompaniments: coffee, whipped cream

Ingredients

2 cups graham cracker crumbs
5 tbsp unsalted butter, melted
2 lbs (4 blocks) cream cheese, room temperature
1 cup sugar
1 tbsp vanilla extract
4 large eggs
1 cup sour cream
2 tbsp all-purpose flour
Zest of 1 lemon
Pinch of salt

Instructions

1
Preheat oven to 165°C (325°F). Wrap springform pan bottom in foil. Mix crumbs and butter, press into pan. Bake 10 min.
2
Beat cream cheese and sugar on medium until perfectly smooth, scraping bowl often, about 5 min.
3
Add vanilla, lemon zest, and flour. Beat until incorporated. Add eggs one at a time, mixing on low after each.
4
Fold in sour cream by hand. Pour filling over crust. Place in a roasting pan, fill with hot water halfway up the sides.
5
Bake 60-70 min until edges are set but center has a gentle wobble. Turn off oven, crack door, leave cheesecake inside 1 hour.
6
Refrigerate at least 6 hours or overnight. Run a knife around the edge before unmolding.

💡

Did You Know?

Arnold Reuben of Reuben's Restaurant claimed to have created New York cheesecake in the 1920s after tasting a cheese pie at a dinner party and becoming obsessed with perfecting it.

Chef's Notes

Equipment Tips

9-inch springform pan
electric mixer
roasting pan for water bath

Garnishing

fresh strawberries, berry compote

Accompaniments

coffee, whipped cream

The Story Behind New York Cheesecake

New York-style cheesecake was popularized in the 1920s-1930s by Jewish delicatessens and restaurants in New York City, particularly Lindy's and Reuben's. The use of heavy cream cheese (an American invention from 1872) distinguishes it from European cheesecakes. The water bath technique and slow cooling prevent cracking and create the signature dense, creamy texture.

🕐 Traditionally enjoyed dessert, celebrations 📜 Origins: 1920s New York City

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