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New York Cheesecake

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, 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.

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. He was inspired by a cheese pie served at a dinner party to create his version using cream cheese.

The Recipe

Yield 12–16 slices
Prep Time 30 minutes
Baking Time 55–70 minutes
Total Time 6 hrs 40 min

What you'll need

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

Ingredients

For the crust

  • 150g (1½ cups) graham cracker crumbs
  • 2 tbsp sugar
  • 75g (⅓ cup) unsalted butter, melted

For the filling

  • 900g (2 lbs) cream cheese, room temperature
  • 200g (1 cup) granulated sugar
  • 200ml (¾ cup) sour cream, room temperature
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature

Optional topping

  • Fresh berries or fruit sauce

Instructions

  1. Prepare the crust Preheat oven to 160°C (325°F). Combine graham cracker crumbs and sugar. Add melted butter and mix until well combined. Press into the bottom of a 23cm springform pan. Bake the crust for 10 minutes, then let cool while preparing the filling.
  2. Make the filling Increase oven temperature to 180°C (350°F). 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, mix until well combined. Add eggs and egg yolk one at a time, mixing just until incorporated after each addition. Pour into the cooled crust and smooth the top.
  3. Bake 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 55–70 minutes, or until the edges are set but the center still jiggles slightly.
  4. Cool in oven Turn off the oven and open the door slightly. Let the cheesecake sit in the oven for 1 hour.
  5. Chill Remove from the water bath and run a knife around the edge to loosen. Let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
  6. Serve Remove from the springform pan, slice, and serve with fresh berries or your favorite fruit sauce.