New York-Style Cheesecake Recipe

Name: New York-Style Cheesecake
Prep time: 15 min
Cook time: 60 min
Total time: 255 min
Ingredients: 18 graham crackers, crushed; 3 tablespoons melted butter; 1 cup sour cream; 0.25 cup all-purpose flour; 1 tablespoon vanilla extract; 4 (8 ounce) packages cream cheese; 1.5 cups white sugar; 0.66666668653488 cup milk; 4 eggs; 1 teaspoon finely grated lemon zest; 1 teaspoon finely grated orange zest

Cook Time: 60 minutes

Who can resist a slice of creamy, decadent New York-style cheesecake? This top-rated recipe will quickly become a go-to dessert in your household.

What Is New York-Style Cheesecake?

New York-style cheesecake is larger and richer than traditional cheesecake, thanks to the additions of cream cheese and more egg yolks. Some recipes, like this one, feature sour cream to make the dessert even more decadent.

New York-Style Cheesecake Ingredients

These are the ingredients youll need to make this New York-style cheesecake recipe:

For the crust: graham cracker crumbs and melted butter
For the filling: sour cream, all-purpose flour, vanilla extract, cream cheese, white sugar, milk, eggs, lemon zest, and orange zest

How to Make New York-Style Cheesecake

Youll find the full, step-by-step recipe below, but heres a brief overview of what you can expect when you make homemade New York-style cheesecake:

Make the crust and press it into a prepared springform pan.
Make the filling and pour it over the crust.
Bake until the edges are puffed and the center is slightly jiggly.
Let the cheesecake cool in the oven.

Directions

Preheat the oven to 350F (175C). Lightly grease the bottom and sides of a 9-inch springform pan.
Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2 inch up the sides of the springform pan.
Whisk sour cream, flour, and vanilla extract together in a bowl; set aside.
Stir cream cheese and sugar together with a wooden spoon in a separate bowl until evenly incorporated, about 3 to 5 minutes. Add milk and whisk until just combined.
Whisk in eggs, one at a time, stirring well after each addition.
Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
Pour the mixture into the prepared springform pan.
Bake in the preheated oven until the edges have puffed and the center is slightly jiggly when the pan is gently shaken, about 1 hour.
When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours to prevent cracks from forming on the top.

Cook's Note

Serve this cheesecake with a fresh strawberry sauce for added flavor.

How to Store New York-Style Cheesecake

Store the cheesecake in the refrigerator for up to four days. Dont let it sit at room temperature for more than two hours.

Can You Freeze New York-Style Cheesecake?

Yes, you can freeze cheesecake. Wrap it tightly in storage wrap, then follow it up with a layer of foil for extra protection from freezer burn. Freeze for up to two months. Thaw in the refrigerator overnight.

Nutrition Facts (per serving)

Calories	Fat	Carbs	Protein
556	37g	47g	11g

Ingredients:

18 graham crackers, crushed
3 tablespoons melted butter
1 cup sour cream
1/4 cup all-purpose flour
1 tablespoon vanilla extract
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
2/3 cup milk
4 large eggs
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest

Additional Information:

Recipe developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Not all recipes scale perfectly. This recipe yields 12 servings.

New York-style cheesecake is one of the most beloved desserts worldwide, known for its rich, creamy texture and tangy flavor. This iconic dessert, often served as the centerpiece of any celebratory meal, is especially famous in New York City, but its origins and variations are part of a larger, complex history of cheesecake recipes.

History of New York-Style Cheesecake

The origins of cheesecake date back to ancient Greece, where it was served to athletes during the first Olympic Games. However, the version that we now recognize as New York-style cheesecake evolved in the early 20th century. It is often attributed to a New York dairy farmer, Arnold Reuben, who is said to have introduced cream cheese as a key ingredient in the early 1900s. This cream cheese-rich version of cheesecake became the standard in New York and beyond, leading to its widespread fame today.

Regional Features of New York-Style Cheesecake

New York-style cheesecake is known for its dense, rich texture and is typically made with cream cheese, heavy cream, eggs, and sugar. Unlike other cheesecake varieties, it has a firm, velvety texture that contrasts beautifully with its crumbly graham cracker crust. The inclusion of sour cream or crme frache as a topping is another hallmark of this style, providing a tangy finish to the sweetness of the cake. In contrast, cheesecakes from other regions, like the Italian ricotta cheesecake or the lighter Philadelphia-style cheesecake, offer different textures and flavors.

What Sets It Apart from Similar Dishes?

New York-style cheesecake stands apart from other cheesecake variations due to its dense, custard-like filling. While other cheesecakes may use mascarpone or ricotta cheese, New York-style cheesecake uses a specific type of cream cheese, giving it its signature flavor and texture. This style is also characterized by its lack of a water bath in the baking process, a technique often used to avoid cracks in the surface of the cheesecake. Additionally, New York cheesecake often has a higher proportion of cream cheese, making it heavier and more indulgent than lighter versions.

Where Is It Usually Served?

New York-style cheesecake is typically served in New York Citys renowned diners, delis, and bakeries, where it has become an institution in its own right. Many visitors to New York make it a point to visit classic eateries like Junior's, which is famous for its version of this dessert. It is commonly served during special occasions, from birthdays to holidays, and is a popular choice for dessert at upscale restaurants. Whether it's enjoyed with a simple fruit topping or decadent chocolate ganache, New York-style cheesecake is a versatile treat that suits any celebration.

Interesting Facts About New York-Style Cheesecake

New York-style cheesecake is so iconic that it has become a symbol of the city itself, often representing the culinary essence of New York in popular media.
In the 1950s, cheesecake became a trendy dessert in the U.S., and many famous New York restaurants began to offer their own versions.
Despite its rich and heavy texture, New York-style cheesecake has a surprisingly wide range of variations, including low-fat, gluten-free, and even vegan versions!
The cheesecakes dense and smooth texture is achieved by baking it slowly at low temperatures, which ensures it does not crack and retains its creamy consistency.

FAQ about New York-Style Cheesecake Recipe

Store the cheesecake in the refrigerator for up to 4 days. Do not let it sit at room temperature for more than 2 hours.

Yes, you can freeze the cheesecake. Wrap it tightly in storage wrap, then cover with foil for extra protection against freezer burn. Freeze for up to 2 months. To serve, thaw in the refrigerator overnight.

Cracking can occur due to several reasons. To prevent this, avoid overmixing the filling, and ensure that the cheesecake is cooled gradually in the oven after baking. You can also try baking it in a water bath to create an even cooking environment.

After baking, let the cheesecake cool in the oven for 3 to 4 hours. This helps prevent cracks. Once it's cooled, transfer it to the refrigerator and chill for at least 5 hours before serving.

Yes, you can substitute sour cream with Greek yogurt for a similar creamy texture, or use heavy cream for a richer alternative. Keep in mind that this may slightly alter the flavor.

To ensure your crust stays intact, be sure to use the correct ratio of melted butter to graham cracker crumbs. Press the mixture firmly into the pan to form a solid base. If needed, add more butter to bind the crumbs better.

Yes, you can make the cheesecake gluten-free by using a gluten-free graham cracker crust or another suitable gluten-free alternative, such as crushed gluten-free cookies or nuts.

The dense texture of a New York-style cheesecake is normal and expected. However, if it's too heavy, it might be due to overmixing the batter or not allowing the cheesecake to cool properly. Be sure to follow the recipe's instructions for mixing and cooling.

While a springform pan is ideal for cheesecakes, you can use a regular cake pan, but be sure to line the sides with parchment paper for easy removal. If using a different pan, be aware that baking times may vary slightly.

You can customize the flavor of your cheesecake by adding different extracts (like almond or hazelnut) or mixing in fruit purees (such as strawberry, raspberry, or blueberry) into the filling. You can also top the cheesecake with fruit, chocolate, or caramel.

Comments

James Lopez

05/17/2023 05:07:57 PM

This recipe was a definite winner for my family! It's one of the best I've ever made or tried. I did make a small modification to the graham cracker crust, but otherwise stuck to the recipe and the result was simply perfect.

Jason Rivera

10/09/2024 09:52:01 AM

I have made this recipe several times and have some tips to enhance it. I recommend using a pan that is 1" larger, incorporating some cinnamon, and employing a water bath to prevent cracking. To set up the water bath, place the pan on a small rack inside a large roasting pan to keep the springform pan above the water. Additionally, try adding a full stick of butter to the graham cracker crust for better adherence. I find that lining the interior top to bottom with Crisco works well. Overall, these adjustments make a significant difference in the final result.

Joyce Young

02/14/2023 01:50:15 PM

I made some modifications to the recipe by using cornstarch instead of flour, heavy whipping cream instead of sour cream (as I didn't have any on hand), and added a tablespoon of sugar to the graham cracker crust. I baked it in a water bath for 1-1.5 hours at 325°F. After turning off the oven, I left the cheesecake in for about 3-4 hours until it set. The end result was fantastic!

Victoria Baker

09/14/2022 03:58:10 AM

I started with this recipe to create a gluten- and dairy-free cheesecake. I made several modifications, such as using lactose-free cream cheese spread and whipped coconut cream with lemon juice instead of sour cream. I also enhanced my gluten-free graham cracker crust with crushed pecans and ginger. The result was amazing. I came across a helpful tip in the comments about placing a tray of water on the bottom rack, which worked wonders. I also have a habit of tapping the cheesecake on the counter and letting it rest for a minute before baking to eliminate air bubbles. After cooling for 3 hours in the oven, I transferred it to the fridge for an hour to chill.

Brian Smith

10/24/2024 07:22:42 PM

I absolutely loved this recipe! It was a huge hit with everyone. The only adjustment I made was including the juice of a lemon to give it a citrusy twist, as I adore lemon flavors. I also decided to increase the amount of butter in the crust and added 1/3 cup of sugar for an even richer taste. The texture turned out absolutely fabulous. I will definitely be making it again. For the next batch, I plan to skip the zest and opt for 2 teaspoons of vanilla to try something new, especially with a cherry topping. Amazingly, the top stayed perfectly intact after letting it cool in the oven for 4 hours, followed by an additional hour on the counter.

Thomas Johnson

06/28/2023 06:23:57 PM

This cheesecake is absolutely delicious! I've already made it three times in just one month. The only modification I made was using Splenda instead of sugar since my husband is diabetic. I couldn't even tell the difference in taste. I also placed a pan of water on the bottom shelf of the oven to prevent cracking, and it worked like a charm! Another successful recipe, thanks Chef John!

Rachel Hall

02/25/2024 08:38:36 PM

Definitely a recipe worth keeping. I decided to leave out the citrus and made a salted caramel cheesecake, so I opted for a plain flavor to complement the toppings. Baking it in a water bath worked perfectly – no cracks! Following the preparation tips was key, especially hand mixing for the ideal texture and a smooth top. Everyone loved it, and it tasted as delicious as it looked!

Kimberly Robinson

02/04/2025 02:29:20 PM

My family absolutely adores this cheesecake! It has become a tradition for my daughter to request it every year for her birthday. While I did have some issues with the crust having too much Graham cracker and not enough butter, I've made this cheesecake about ten times now and just recently realized that I've been using too many Graham crackers – 18 full crackers instead of 18 squares. I generally skip the citrus in the recipe. Despite the occasional cracks on the surface, we still enjoy every bite. The first time I made it, I joked that it resembled the pi symbol! Check out the photo for reference.

Catherine Moore

12/02/2022 04:45:57 PM

Wonderful Cheesecake recipe! Next time, I plan to reduce the amount of sour cream and milk and bake it for an additional 15 minutes for a better result.

Katherine Johnson

11/13/2023 01:15:16 PM

I have tried making New York cheesecake in the past and it turned out well. However, this particular recipe seems to be missing something. I'm not sure if I made a mistake or if there's an issue with the recipe, but the cheesecake came out a bit dry and the texture wasn't quite right.

Jacob King

03/09/2025 06:45:27 AM

I didn't include the citrus zests because of allergies, but it was a hit with the whole family.

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