New York-Style Cheesecake is the crown jewel of all cheesecakes—tall, rich, ultra-creamy, and unapologetically indulgent. Known for its dense yet smooth texture and iconic thick crust, this cheesecake is the ultimate expression of classic dessert luxury. Whether served plain or topped with fresh fruit, caramel, or chocolate, it’s a show-stopping centerpiece that never fails to impress. With a velvety interior and golden-brown top, every bite is buttery, tangy, and perfectly sweet. This recipe delivers that signature New York bakery flavor, right from your kitchen, with a step-by-step method that makes it approachable for home bakers. Ideal for celebrations, holidays, or any moment that calls for something special, this tall and creamy cheesecake will elevate your dessert game like no other.
The History of New York-Style Cheesecake
Cheesecake dates back to Ancient Greece, where athletes were served a primitive version during the first Olympic games in 776 BC. The dessert evolved through Roman, European, and eventually American kitchens. The modern cheesecake we know today was born when cream cheese was invented in 1872 by accident in New York. But it wasn’t until Arnold Reuben—of Reuben sandwich fame—allegedly created the “New York-Style” cheesecake in the 1920s that it earned its iconic status. What makes this version unique is its use of full-fat cream cheese, extra egg yolks, and a simple flavor profile—often with sour cream or heavy cream added for richness. Baked without frills, it allows the texture and tangy-sweet flavor to shine. Today, New York-Style Cheesecake is synonymous with indulgence and a proud staple of New York City’s culinary legacy.
Ingredients Breakdown
Cream cheese is the star—full-fat, block-style cream cheese gives the cake its signature dense yet creamy texture. Granulated sugar adds sweetness without overpowering the tang of the cheese. Eggs (especially with added yolks) create structure and richness. Sour cream or heavy cream provides extra smoothness and a slight tang, making the filling luscious. Vanilla extract rounds out the flavor. The crust typically features crushed graham crackers, butter, and sugar, offering a buttery, slightly crunchy base that balances the creamy filling. Optional ingredients like lemon zest or a pinch of salt can enhance the depth of flavor. Water baths and foil are used for baking to prevent cracks and ensure a perfectly even texture.
Step-by-Step Recipe
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outside of the pan tightly in aluminum foil to prevent water from the water bath seeping in. In a bowl, combine 2 cups graham cracker crumbs, ½ cup melted butter, and 2–3 tablespoons sugar. Mix until combined, then press firmly into the pan’s base and slightly up the sides. Bake for 10 minutes, then let cool. In a large mixing bowl, beat 4 (8 oz) packages of softened cream cheese on low speed until completely smooth. Gradually add 1½ cups sugar and beat until fully incorporated. Mix in 1 cup sour cream and 1 tablespoon vanilla extract. Add 5 large eggs and 2 egg yolks one at a time, mixing slowly and scraping the bowl between additions. Pour the batter into the cooled crust. Place the pan inside a larger roasting pan and fill with hot water halfway up the sides. Bake for 1 hour and 30 minutes, until the edges are set and the center still slightly jiggles. Turn off the oven, leave the door closed for 30 minutes, then crack it open for another 30 minutes. Remove and cool to room temperature, then refrigerate at least 6 hours or overnight. Once chilled, remove the springform pan, top with fruit, glaze, or serve as-is.
Tips for the Perfect New York Cheesecake
Always use room temperature ingredients for a smoother batter. Mix on low speed to prevent incorporating air, which can cause cracks. Don’t skip the water bath—it ensures even baking and a creamy texture. Let the cheesecake cool slowly to avoid surface cracks. Refrigerate overnight for best results and flavor development. Use a hot knife dipped in water for clean slices. If cracks appear, they can be covered with toppings or smoothed out slightly while still warm. Don’t rush any stage—this dessert rewards patience. Make sure your crust is firmly packed so it holds up under the dense filling.
Variations and Customizations
Add lemon zest or a tablespoon of lemon juice to the batter for brightness. Swirl in raspberry, blueberry, or strawberry puree before baking for fruity flair. Top with sour cream glaze for a classic finish. Use crushed cookies like Oreos or digestive biscuits in place of graham crackers for a twist on the crust. For a chocolate version, mix melted dark chocolate into the batter. Add a layer of caramel and sea salt on top for a sweet-salty contrast. Make it gluten-free by using gluten-free graham crackers or a nut-based crust. Turn the base recipe into mini cheesecakes using muffin tins for individual servings.
Health Considerations and Nutritional Value
New York-Style Cheesecake is an indulgent dessert high in calories, saturated fat, and sugar, with a typical slice ranging from 500 to 700 calories. However, it also offers protein and calcium from the cream cheese and eggs. For a lighter version, use reduced-fat cream cheese and swap sour cream for Greek yogurt. Sugar substitutes like erythritol can help reduce sugar content. Consider using a nut crust for added healthy fats. Serve smaller slices to manage portion control without sacrificing flavor. While not a health food, it can be enjoyed mindfully as part of a balanced diet.
FAQ
Why did my cheesecake crack? Cracks are usually caused by overmixing or temperature shock. Always use a water bath and cool gradually.
Do I need a springform pan? Yes—it makes removal easier and helps achieve the tall, smooth sides New York cheesecake is known for.
Can I freeze New York cheesecake? Absolutely. Chill completely, then wrap tightly in plastic and foil. Freeze up to 2 months and thaw in the fridge overnight.
What toppings go well? Fresh berries, cherry or strawberry compote, chocolate ganache, whipped cream, or a classic sour cream topping.
Can I make it ahead? Yes, and you should. It needs hours to set and actually tastes better the next day.
Can I skip the crust? Yes, it’s optional—but the crust adds contrast and structure. You can also opt for a crustless version baked in ramekins.
Tall and Creamy New York-Style Cheesecake
Ingredients
- 32 ounces 4 packages cream cheese, softened to room temperature
- 5 large eggs at room temperature
- 2 cups sour cream at room temperature
- 8 tablespoons butter softened to room temperature
- 1½ cups granulated sugar
- 2 tablespoons cornstarch
- 2 vanilla beans or substitute with 1½ teaspoons pure vanilla extract
- 1 teaspoon fresh lemon juice
Instructions
- Wrap two layers of aluminum foil tightly around the bottom and sides of a 10-inch springform pan to fully cover it. Generously butter the inside of the pan. Preheat the oven to 300ºF (150ºC). Using an electric mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and mix until fully combined and smooth. Add the sugar, cornstarch, vanilla, and lemon juice, then beat for about 2 minutes until the mixture is silky and well blended. Pour the batter into the prepared springform pan and place it inside a roasting pan large enough to prevent the sides from touching. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, taking care not to splash water onto the batter. Bake for 2 hours, or until the top is lightly browned. Note: If using a conventional oven, baking time may be longer than in a convection oven. Remove the springform pan from the water bath, take off the foil, and allow the cheesecake to cool completely at room temperature before unlocking and removing the pan’s rim. Cover the cheesecake and refrigerate until thoroughly chilled, ideally overnight, to ensure it sets properly. Serve plain, or topped with fresh berries, whipped cream, or a drizzle of caramel sauce.