The Creamiest New York-Style Cheesecake Recipe
This is the best and creamiest New York–style cheesecake recipe I’ve found, and everyone who tastes it, agrees! I bet you’ll feel the same way, too!
You may consider a “no-bake” cheesecake a cheesecake, but I do not.
As an Amazon Associate I earn from qualifying purchases.
There’s nothing pleasing to me about the taste or texture of a gelatinous “no-bake cheesecake.” There is also the fact that cakes are baked, so is it truly a cake if it’s not baked? Now, if you have eaten a New York-style cheesecake, you’ll be on board with me, because everything about the taste and texture of this dessert-of-the-gods is simply heavenly!
In my experience, after having cheesecake in New York, this recipe hits the mark. It’s rich, thick, creamy and utterly delicious! Edited to add: it was one of my top 10 recipes in 2014!
Travel Tip: If you’re going to New York, and are looking for a place to stay that’s not in Mid-Town which is bustling with tourists, try the voco Franklin Hotel on the Upper East Side.
As you know, I bake a lot, and I have made many different cheesecakes; in fact I have two other cheesecake recipes on my site. One which is perfect for this time of year, pumpkin cheesecake and chocolate mousse topped with chocolate ganache. The other is lovely for a summer treat, limoncello cheesecake. However, when it comes to a plain, New York-Style cheesecake, this is the only recipe I use because it is perfection.
It can stand on it’s own, but I love to serve it with some sort of fruit topping, like Fabbri Italian cherries, a little raspberry sauce or even a spot of my favorite jam.
Note: there are TWO temperature changes with the oven setting, so please be sure not to miss them!
The Richest and Creamiest New York-Style Cheesecake I’ve Ever Made
adapted from Good Housekeeping Illustrated Book of Desserts Serves 16
FULL PRINTABLE RECIPE BELOW
Preheat oven to 350°F ( 180°C)
Crust/Base
- 1 cup (5 oz) crushed cookies, such as Graham crackers, speculoos cookies or Digestives
- 3 Tbsp melted butter
Make the base by mixing the crushed cookies and butter and press into the bottom of an 10″ springform pan.
Place in preheated oven for 5 to 7 minutes until the edges are just beginning to color. Remove from oven and allow to cool.
IMPORTANT: -> -> Change oven temperature to 475°F (245°C) <- <-
New York-Style Cheesecake Batter
- cream cheese
- sugar
- eggs
- cream
- flour
- egg yolks
- vanilla powder or vanilla extract
- organic Meyer lemon rind
For the Topping
Fabbri Italian cherries or any fruit topping, jam, sauce, etc.
In the bowl of a large stand mixer, beat the cream cheese until smooth, then add the sugar. Scrape down the sides of the bowl with a rubber spatula, then add the remaining ingredients: eggs, cream, flour, yolks, vanilla and rind. Beat well for about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
Pour the cheesecake batter into the the springform pan with the cooled base and bake for 12 minutes (see oven temp change above), then lower oven temperature to 300°F (150°C) and continue to bake for another 35 minutes.
At the end of this cooking time, turn off the oven, but allow the New York-style cheesecake to remain in the oven for another 30 minutes. Remove the cheesecake from the oven and cool in the pan on a wire rack. When completely cool, cover and refrigerate overnight or a minimum of 6 hours.
To Serve to the New York-Style Cheesecake ~
Remove the cheesecake from the fridge and run a knife along the side of the tin, then remove the the springform side. Place onto a serving plate and top with your choice of fruit or fruit sauce, chocolate sauce, or whatever you choose.
Alternatively, cut slices of the New York-style cheesecake, and place on individual serving plates then place the topping on each piece (this is what I usually do).
I couldn’t decide if I wanted cherries or raspberry sauce on my creamy slice, so I had both! Mmmm…
Don’t miss another recipe or travel post; sign up for my free subscription.
The Creamiest New York-Style Cheesecake I've Ever Made
Special Equipment
- 1 10" springform pan
Ingredients
Crust:
- 1 cup crushed cookies such as Graham crackers, or Digestives
- 3 Tbsp butter melted
Filling:
- 5 8 oz packages cream cheese softened
- 1 ¼ cups sugar
- 5 large eggs
- 2 large egg yolks
- ½ cup cream
- 3 Tbsp flour
- ½ tsp Heilala vanilla powder or 1 tsp vanilla extract
- 1 rind of a lemon grated (preferably an organic Meyer lemon)
To serve:
- Fabbri Italian cherries or any fruit topping, jam, sauce, etc
Instructions
Preheat oven to 350°F ( 180°C).
- Make the base by mixing the crushed cookies and butter and press into the bottom of a 10" springform pan.
- Place in preheated oven for 5 to 7 minutes until the edges are just beginning to color. Remove from oven and allow to cool.
- IMPORTANT: Change oven temperature to 475°F (245°C).
- In the bowl of a large stand mixer, beat the cream cheese until smooth, then add the sugar. Scrape down the sides of the bowl with a rubber spatula, then add the remaining ingredients: eggs, cream, flour, yolks, vanilla and rind. Beat well for about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
- Pour cheesecake batter into the the springform pan with the cooled base and bake for 12 minutes (see oven temp change above), then lower oven temperature to 300°F (150°C) and continue to bake for another 35 minutes.
- At the end of this cooking time, turn off the oven, but allow the cheesecake to remain in the oven for another 30 minutes. Remove cheesecake from the oven and cool in the pan on a wire rack.
- When completely cool, cover and refrigerate overnight or a minimum of 6 hours.
- Remove the New York-style cheesecake from the fridge and run a knife along the side of the tin, then remove the the springform side. Place onto a serving plate and top with your choice of fruit, jelly or whatever you choose. Alternatively, cut slices and place on individual serving plates then place the topping on each piece (this is what I usually do).
Notes
- Top with your choice of fruit, fruit filling, cream, syrups or chocolate sauce.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Great! I used your recipe because I made this once in the past with great results. Possibly not your recipe. However your recipe was the one that reminded me of the one I used and of many I reviewed I found most user friendly. Also the photos !! I did not have four just impatiens and pancake mix. So I used 3 large spoon fulls. In the crust I added a few shakes of the sugar had and 3 spinkles of cinnamon. It’s in the fridge waiting for my husband. I used store brand gram crackers that seemed blan so my hope is for a tasty crust. It baked just fine and one sleeve was more than the suggested amount so I reserved the excess. For the lemon I think mine was maybe too big, about the size of a small fist. So I may have a lemon cheesecake! However I’m sure I’ll still have to wear stretchy pants when devouring.
Thank you !!!!
Wonderful! Happy to hear it turned out well for you, Denise! Enjoy it with your husband!
Hi Christina! I hope you get back to me because i know this was posted last year. I was wondering what cream you were meaning. In your ingredients list it just says cream. Were you meaning heavy cream? I just dont want to buy the wrong thing. I hope to hear back from you soon because i i soooo cant wait to make this! Thank you so much in advance!
Yes, Mima! Heavy cream! I check my comments all the time, so hope this is quick enough! Enjoy!
Hi Christina,
Putting more egg yolks/ egg white will cause the cheesecake not creamy enough?
Christina, I am so looking forward to making my first cheesecake using your delicious looking recipe. Would you suggest placing parchment paper in the springform pan for easier removal? My husband is concerned about our ability to get it off the bottom when we cut into it. Thanks for your help.
Hi Staci, you absolutely can, but I don’t usually have a problem with the bottom sticking (I do have a nonstick springform pan, though). Let me know how it goes! CC
I found your NY style cheese cake recipe and cannot wait to make it for both Thanksgiving and Christmas. Do you have a good recipe for baking a good turkey so it don’t dry out and has a great flavor. Thanks and HAPPY HOLIDAYS to you and yours…Jo Ann
Hi Jo Ann! I think it will be a hit! I don’t have a whole turkey recipe, but my friend, Cynthia, does. She’s a classically French trained chef and has solid recipes. Here you go: https://whatagirleats.com/how-to-roast-a-turkey/ Happy Thanksgiving! CC
Cracked to hell and burnt on half the edge
Thanks for your feedback, but if this is all you can tell me, I can’t help you. Sorry.
sounds like you might have baked this at 475 which was only for baking the crust while the cheesecake should have been baked at 350
Actually the crust is baked at 350, cheesecake starts at 475, then the temp is lowered to 300. Paying attention to the recipe is key. I bet he did miss the part about lowering the temperature!
Had Sardi’s original recipe for years and then misplaced it…..was so happy to find your recipe. Making for Easter. Only improvisation is chocolate animal crackers for crust. So excited try your recipe. Thank you.
Chocolate crust would be yummy! Enjoy, Debra!
Hi, I’m making your cheesecake. My question is about the crust. I measured out 5 oz of graham crackers which was one package from the box. However, it measures out more that 1 cup. Which should I use or am I doing something wrong?
Looks delicious.
Thanks
Hi Vivian, if it’s just a little more, it’s fine. If it’s a LOT more, then skip the extra. This is precisely why scales are the best bet for baking! No mistakes or guessing. :)
Hi Christina, Thanks for replying! Sorry I was rushing and didn’t type the correct thing. I weighed 5 oz, crushed the crackers and then measured 1 cup. I came out with about 1/4 cup more. However, the cheesecake was a huge hit and I look forward to trying your other recipes!
Regards
Awesome! Thanks so much, Vivian. :)
my cheesecake cracked really bad, how do i prevent that from happening?
Hi Diana, I assume you followed the directions and allowed the cheesecake to stay in the oven at the very end with the oven off? That really helps reduce cracks and that’s the reason for this step in the recipe. If you did this, the only other thing I can recommend is that everything is at room temperature when you begin. Let me know if you did keep it in the oven to cool. CC
I AM SORRY I DIDNT GET BACK TO YOU LAST NIGHT, HAD KEY BOARD PROBLEMS, BUT YES I FOLLOWED EVERYTHING TO THE T. MY EGGS WERE NOT AT ROOM TEMP. BUT I THINK THAT WAS THE ONLY THINK AND ALSO MY CREAM NOW THAT I THINK OFF IT.
After you stop baking and it cools about 15-30 minutes, run a knife around the edges. Sometimes if it’s stuck a bit to the sides, it can’t rest well, and it cracks. Hope this helps!!