There’s something timeless about a slice of rich, creamy New York-style cheesecake. This dessert is known for its silky, dense texture and balance of flavors: just enough sweetness with a slight tang from the cream cheese. With origins tracing back to ancient Greece, cheesecake has evolved over centuries and taken many forms. However, the New York version, popularized in the early 20th century, has cemented its status as a quintessential American dessert. Its hallmark is simplicity—a smooth cream cheese base enriched with cream, a touch of vanilla, and eggs, resulting in a dessert that’s equal parts luxurious and comforting. Whether served plain or topped with fresh berries, caramel, or chocolate, New York cheesecake is a dessert that never goes out of style and is sure to impress at any gathering.

Full Recipe:

Ingredients

• 2 pounds (904g) cream cheese, softened
• 2 cups (400g) plus 1 tbsp sugar, divided
• 1 cup heavy cream, at room temperature
• 1/4 cup (34g) all-purpose flour
• 1 tbsp vanilla extract
• 1/2 tsp kosher salt
• 5 large eggs, at room temperature

Steps to Make It

Prep Time: 20 minutes

Cooking Time: 1 hour 30 minutes

Total Time: 4 hours (includes cooling)

Servings: 10-12 slices

Estimated Calories: 500 kcal per slice

1. Prepare the Pan
   • Preheat the oven to 325°F (160°C).
   • Grease a 9-inch springform pan with butter and wrap the outside tightly with two layers of aluminum foil. This will help prevent water from leaking into the cheesecake during the water bath.
2. Make the Cheesecake Batter
   • In a large mixing bowl, combine the softened cream cheese and 2 cups (400g) of sugar. Beat on medium speed with an electric mixer until smooth and fluffy, about 3-4 minutes.
   • Add the flour, vanilla extract, and kosher salt, mixing until fully incorporated.
   • Gradually add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can cause the cheesecake to crack.
   • Finally, add the heavy cream and mix on low speed until the batter is smooth and creamy.
3. Pour and Bake
   • Pour the batter into the prepared springform pan and smooth the top with a spatula.
   • Place the pan in a large roasting dish and carefully pour hot water into the roasting dish to create a water bath, filling until it reaches halfway up the sides of the springform pan.
   • Bake in the preheated oven for 1 hour 30 minutes, or until the edges are set but the center still has a slight jiggle.
4. Cool and Chill
   • Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks from forming on the surface.
   • Afterward, remove the cheesecake from the water bath, discard the foil, and allow it to cool to room temperature on a wire rack.
   • Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
5. Serve
   • Remove the cheesecake from the springform pan, transfer to a serving plate, and slice with a warm knife for clean cuts. Serve plain or with toppings of your choice, such as fresh berries, whipped cream, or caramel drizzle.

Why This Recipe is Timeless

Classic New York cheesecake has remained a beloved dessert due to its simplicity and universal appeal. The smooth, creamy texture, combined with a subtle balance of sweet and tangy flavors, makes it a dessert that suits any occasion. Unlike other variations with intricate toppings or crusts, this cheesecake relies solely on quality ingredients to create its luxurious texture and flavor. The recipe’s flexibility allows for endless personalization, making it easy to adapt to individual tastes while preserving its classic charm. Moreover, the straightforward ingredients make it approachable for home bakers, ensuring it will continue to be enjoyed for generations.

Nutrition Facts (per slice, approx.)

• Calories: 500 kcal
• Protein: 9 g
• Carbohydrates: 36 g
• Fat: 38 g
• Fiber: 0 g
• Sugars: 34 g

FAQs

Q: How can I prevent my cheesecake from cracking?
A: To avoid cracks, avoid overmixing the batter and use a water bath to regulate the baking temperature. Also, let the cheesecake cool gradually in the oven after baking.

Q: Can I use low-fat cream cheese?
A: While you can, it’s not recommended for this recipe. Full-fat cream cheese provides the rich, creamy texture characteristic of a New York-style cheesecake. Low-fat versions may result in a slightly watery, less dense texture.

Q: Can I make this recipe gluten-free?
A: Yes, simply substitute a gluten-free all-purpose flour blend for the regular flour, or omit the flour altogether. Note that the flour adds a slight structure, so without it, the cheesecake will be slightly softer but still delicious.

Q: How can I tell when my cheesecake is done baking?
A: The cheesecake is done when the edges are set and the center has a slight jiggle. If it seems too loose, give it a few more minutes, but avoid overbaking, as it will continue to set as it cools.

Tips for Making the Perfect Cheesecake

1. Use Room Temperature Ingredients
   • Bringing the cream cheese, eggs, and heavy cream to room temperature ensures a smooth batter, preventing lumps and aiding in even baking.
2. Incorporate a Water Bath
   • A water bath prevents the cheesecake from overheating, helping it bake more evenly and reducing the chance of cracks on the surface.
3. Don’t Overmix the Batter
   • Overmixing introduces excess air, which can cause the cheesecake to rise and then fall, leading to cracks. Mixing on low speed and adding each egg slowly will help you achieve a smooth, dense batter.
4. Let it Chill Completely
   • For the best texture and flavor, chill the cheesecake for at least 4 hours or overnight. This sets the filling, making it easier to slice and allowing the flavors to meld.
5. Warm Knife for Clean Slices
   • Dip a knife in hot water and wipe it between each cut to get clean, sharp slices without smearing.

Storage Tips

New York cheesecake stores well in the refrigerator for up to 5 days. To store, cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. For longer storage, freeze the cheesecake by wrapping it in several layers of plastic wrap and a layer of aluminum foil. Frozen cheesecake can be stored for up to 2 months; just let it thaw in the refrigerator overnight before serving.

Conclusion

A classic New York cheesecake is more than just a dessert; it’s an experience of indulgence, sophistication, and simplicity all in one. From its rich, dense filling to its smooth and creamy texture, every bite offers a comforting blend of sweetness and tang that lingers pleasantly. This cheesecake is perfect for any celebration, from birthdays and holidays to simple family dinners, and is always a crowd-pleaser. Because of its timeless appeal, New York cheesecake continues to be a dessert that evokes nostalgia while allowing for new variations and personal touches. The beauty of this recipe lies in its adaptability, making it suitable for anyone, whether a novice baker or a seasoned chef. So the next time you’re looking to make a dessert that’s both elegant and easy, turn to this classic recipe—a treat that’s certain to leave a lasting impression on all who indulge.