New York Cheesecake

New York cheesecake is a rich, creamy, and dense dessert that is beloved for its smooth consistency and simple elegance. Unlike other cheesecake varieties, the New York version is known for its extra creaminess, which is achieved by using a high proportion of cream cheese. Sour cream is also often added to the batter, giving the cake a slight tanginess that balances the sweetness. Some recipes may include a touch of heavy cream or a few extra egg yolks to enrich the texture further.

Cake USA Sweet Moderate

Arnold Reuben’s Claim

The invention of the New York-style cheesecake is often credited to Arnold Reuben, the owner of the legendary Turf Restaurant in New York City during the 1920s and 1930s. According to culinary lore, Reuben was served a cheese pie at a dinner party, which inspired him to create his version using cream cheese instead of cottage cheese.

The Recipe

Yield

12 to 16 slices

Prep time

30 minutes

Baking time

55-70 minutes

Total time

6 Hours and 40 Mins

What you'll need?

23 cm (9 inch) springform pan
Mixing bowls
Rubber spatula
Measuring cups and spoons
Roasting pan (for water bath)
Aluminum foil

Ingredients

For the crust:

150 g (1 1/2 cups) graham cracker crumbs
2 tablespoons sugar
75 g (1/3 cup) unsalted butter, melted

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For the filling:

900 g (2 lbs) cream cheese, room temperature
200 g (1 cup) granulated sugar
200 ml (3/4 cup) sour cream, room temperature
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
3 large eggs, room temperature
1 large egg yolk, room temperature

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Optional topping:

Fresh berries or fruit sauce

Instructions

Prepare the crust:
- Preheat your oven to 160°C (325°F).
- Combine graham cracker crumbs and sugar in a bowl. Add melted butter and mix until well combined.
- Press the mixture into the bottom of a 23 cm (9 inch) springform pan. Use a flat utensil to create a smooth, firm base.
- Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling.
Make the filling:
- Increase the oven temperature to 180°C (350°F).
- In a large bowl, beat the cream cheese on low speed until creamy and smooth, avoiding incorporating too much air.
- Gradually add sugar and then flour, mixing until smooth.
- Add sour cream and vanilla extract, mix until well combined.
- Add eggs and the egg yolk, one at a time, mixing just until incorporated after each addition.
- Pour the filling into the cooled crust and smooth the top.
Bake the cheesecake:
- Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Bake for 55 to 70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven and open the door slightly. Let the cheesecake sit in the oven for 1 hour.
Cool and chill:
- Remove the cheesecake from the water bath and run a knife around the edge of the pan to loosen the cheesecake. This prevents the surface from cracking as it cools and contracts.
- Let the cheesecake cool to room temperature on a wire rack.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
Serve:
- Remove the cheesecake from the springform pan, slice, and serve with fresh berries or your favorite fruit sauce.

Enjoy your classic New York cheesecake, perfect for any special occasion or as a luxurious treat.