New York Cheesecake
The benchmark American cheesecake. No fruit, no swirl, no gimmicks.
Why this dish belongs to New York
New York cheesecake — sometimes called Jewish-style or Junior's-style — is what most Americans think of when they hear 'cheesecake.' It's distinct from European cheesecakes, which use ricotta or quark and are lighter. New York-style uses cream cheese (specifically Philadelphia, by tradition), is denser than the Italian version, and historically uses a graham cracker crust rather than a sweet pastry. The defining specimen is from Junior's in Brooklyn, which has been baking the same recipe since 1950 — three pounds of cream cheese per cake, vanilla, eggs, sour cream, sugar, and a sponge-cake bottom layer that Junior's specifically uses instead of graham. The home version uses graham more often. Made right, the texture is firm but smooth, the flavor unmistakably tangy from the cream cheese and sour cream, and the only acceptable topping is fresh fruit or a thin glaze — never canned cherry pie filling.
Method · 12 steps
- 1
Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan in 2 layers of heavy-duty foil — this prevents water from leaking into the bottom during the water bath.
- 2
Make the crust: combine graham crumbs, melted butter, and 30g sugar. Press firmly into the bottom of the pan. Bake 10 minutes; let cool while making filling.
- 3
Beat cream cheese in a stand mixer with paddle attachment on medium-low speed for 3 minutes until completely smooth. Scrape down the bowl.
- 4
Add 300g sugar and flour. Beat on low until incorporated, scraping bowl. Don't whip — incorporated air causes cracks.
- 5
Add eggs one at a time, beating just until each is combined. Scrape between additions.
- 6
Add sour cream, heavy cream, vanilla, lemon zest, and salt. Mix on low just until smooth.
- 7
Pour filling over the cooled crust. Smooth the top with an offset spatula.
- 8
Place the springform in a roasting pan. Pour boiling water around it until water reaches halfway up the springform sides. The water bath is non-negotiable for NY cheesecake — it cooks evenly without cracking.
- 9
Bake at 325°F for 80–90 minutes. The center should jiggle slightly when the pan is gently shaken — like Jell-O, not liquid.
- 10
Turn off the oven, crack the door 1 inch, and let the cheesecake cool slowly inside for 1 hour. This prevents cracking from temperature shock.
- 11
Remove from water bath. Run a thin knife around the edge to release. Cool to room temperature on a rack, then refrigerate at least 8 hours, ideally 24.
- 12
To serve, run a hot dry knife around the edge again. Release the springform. Slice with a knife dipped in hot water and wiped clean between cuts.
Chef's notes
- →Room-temperature cream cheese is non-negotiable. Cold cream cheese means lumpy filling that won't smooth out no matter how long you mix.
- →Beat on LOW speed throughout. High speed adds air, which expands during baking and causes the cracks NY cheesecake is famously not supposed to have.
- →The water bath foil wrap is the failure point. Use heavy-duty foil and double-wrap; one tiny leak means soggy crust.
- →Refrigerate at least 8 hours. Cheesecake is more like custard than cake — it firms up significantly during the chill.
- →Junior's uses a sponge cake base instead of graham crust if you want to go full Brooklyn. Recipe is online; takes an extra hour.
Storage
Refrigerate covered up to 5 days. Freezes excellently — wrap individual slices in plastic and foil, freeze up to 2 months. Thaw in the fridge overnight.
Frequently asked
- Why does my cheesecake crack?
- Three causes: too much air whipped into the filling, no water bath, or temperature shock when removed from the oven. Beat on low, use a water bath, and let it cool in the cracked-open oven for 1 hour. Most home cheesecake cracks come from skipping the water bath.
- Can I make this without a water bath?
- Yes, but expect cracks. The water bath is what gives NY cheesecake its smooth surface. If you skip it, lower the temperature to 300°F, and bake longer.
- Why room-temperature cream cheese?
- Cold cream cheese is lumpy and doesn't fully smooth out — you'll have white specks in the final cake. Take it out 2 hours before. If pressed for time, cube it and microwave 30 seconds at 50% power.
- What's the difference between Italian and New York cheesecake?
- Italian uses ricotta (lighter, drier, faintly sweet). New York uses cream cheese (denser, tangier). Italian has a sweet pastry crust; NY has graham. Italian is often baked in a tart pan; NY in a springform.
- How long should it really chill?
- Minimum 8 hours, ideally 24. Cheesecake firms up dramatically as it chills — a 4-hour chill gives you a soft custard. The full overnight gives you that slice-and-hold-its-shape texture.
Save recipes, plan meals, cook smarter
Get new recipes and seasonal meal plans straight to your inbox — no spam, unsubscribe any time.