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New York Cheesecake recipe

New York Cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • New York cheesecake

A dense, thick cheesecake with a shortbread base. You'll never use another cheesecake recipe after you try this!

781 people made this

IngredientsServes: 16

  • Shortcrust base
  • 200g (7 oz) plain flour
  • 5 tablespoons caster sugar
  • 1 egg, beaten
  • 125g (4¼ oz) butter, softened
  • Cheesecake
  • 1.2kg (2 1/2 lbs) cream cheese, softened
  • 350g (12 oz) caster sugar
  • 3 tablespoons plain flour
  • 5 eggs
  • 2 egg yolks
  • 60ml double cream

MethodPrep:30min ›Cook:2hr25min ›Ready in:2hr55min

  1. Preheat oven to 200 C / Gas mark 6. Lightly grease a 25cm loose-bottomed cake tin with oil.
  2. To make the base: Combine crust ingredients and mix well. Spread to the edges of the pan. Prick all over with a fork, then bake for 15 minutes. Allow to cool.
  3. Increase oven temperature to 240 C / Gas mark 9. In a large bowl, combine cream cheese, sugar, flour, eggs and yolks. Mix thoroughly. Add cream and mix only enough to blend.
  4. Pour filling over base and bake for 10 minutes at 240 C. Reduce temperature to 110 C / Gas mark 1/4 and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the centre.
  5. Chill overnight. This is imperative! If desired, top with your favourite fruit or serve plain.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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Reviews & ratingsAverage global rating:(647)

Reviews in English (555)


Even though my first attempt was a flop, I still give this a five for taste. I am not an experienced cheesecake maker, but I looked up some tips and I will make this again today. Here's what I learned: 1)Cream the cheese before adding all your other ingredents. This gets all the lumps out without adding too much air. Eggs are what traps the air. 2) Checking for doneness: One article I read said it should look shiny on top. 3)I added 1 tsp of vanilla and subsituted soured cream for whipping cream and it tasted great. I like the tang the saured cream gives it. 4) Grease your entire tin that way it will avoid cracks. Sorry this is so long, but I wanted to try and save any first time cheesecake makers (like myself) frustration on some of these novice mistakes.-18 Jul 2008

after the base is baked, brush the sides of the tin with some melted butter before putting the wet mixture in. This will stop the edges sticking to the tin and reduce the discouloration.-30 Sep 2011

Best cheesecake - EVER hands down! I have made this many times, and each time no one believes that I made it, it is that good!!-20 Aug 2011

New York Cheesecake

Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).

Cherry Confit:

1 pound fresh cherries, pitted

2 sprigs thyme (tied with string)


Special equipment:
  1. Preheat oven to 350 degrees F
  2. Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.
  3. Filling:
  4. In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.
  5. Topping:
  6. Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.
  7. Serve with Cherry Confit.

Cherry Confit:

  1. In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.
  2. Yield: 6 servings
  3. Cooking time: 1 hour 20 minutes

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

What is New York cheesecake

New York cheesecake is known for its creamy, satiny texture. It’s rich, dense and tall with a flat top – exactly how I like my cheesecake. It’s made with cream cheese, eggs, egg yolks and heavy cream or sour cream, to add richness and a smooth consistency. Sometimes it’s flavored with lemon to add freshness.

The cheesecake is not baked in a water bath, but instead, it’s baked at a high temperature for several minutes, and then at a low temperature to ensure it stays creamy inside.

Some say that you can’t eat more than a small slice of this cheesecake because it’s quite heavy, but not me. I’ll take 2 large ones, please!

New York Cheesecakewith Sour Cream Topping

Favorite Restaurant Dessert Recipe

Preparation Time:ꁀ minutes, but long cooling times. Serves 12

Ingredients for New York Cheesecake:

  • 2 cups graham cracker crumbs
  • 1/4 pound melted butter
  • 1 pound softened cream cheese
  • 1 1/2 cups sugar
  • 6 egg yolks
  • 6 egg whites
  • 1/4 cup sour cream

Ingredients for Sour Cream Topping:

Instructions For New York Cheesecake:

  • Mix graham cracker crumbs with melted butter and place evenly in the bottom of a 10 inch round spring form pan
  • Preheat oven to 350 degrees F and bake for 7 minutes and let cool
  • Reduce oven temperature to 300 degrees F
  • Blend cream cheese, egg yolks, sugar and 1/4 cup sour cream until creamy
  • In a separate bowl, beat egg whites until firm and then fold into cream cheese mixture
  • Pour mixture into the spring form pan over crumbs
  • Bake at 300 degrees F for one hour to one hour 15 minutes, until top is lightly browned
  • Let cool in refrigerator for 8 hours

Remember, do not be alarmed if cracks appear on the top after baking. They are characteristic of this recipe.

Instructions for Sour Cream Topping:

Instructions to Finish New York Cheesecake

  • Before topping baked cheesecake, place plastic wrap on top of cheesecake and press until cheesecake is flat and smooth
  • Remove plastic wrap and spread sour cream mixture over the top of the cheesecake
  • Bake for 10 minutes at 300 degrees F (Do not let brown)
  • Cool in refrigerator for 2-3 hours

TA-DA! It's ready to serve and enjoy.

To Serve New York Cheesecake:

  • When ready to serve, loosen edge of cheesecake with knife and push up along the edges of the bottom of pan before removing the side of the pan
  • Score the top of the New York Cheesecake with a knife by marking it in half with the knife, then into fourths and then each fourth into three servings (wipe the knife each time with paper towels or a kitchen towel
  • To cut the cheesecake, run the knife under hot water, wipe with paper towels, place tip of knife at the top of the piece you are cutting, push downward and then cut through the rest of the piece, wiping the knife after each cut
  • Repeat cutting process until all servings are sliced or only slice the number of servings you need immediately.

Enjoy your restaurant dessert recipe for this delicious New York Cheesecake and the company of those you share it with!

“Just because you don’t live near a bakery doesn’t mean you have to go without cheesecake.”

New York Cheesecake Recipe

If you’ve never had a New York Cheesecake before, it’s a rich, dense, smooth and creamy cake filling nestled in a graham cracker crust. Now, some people swear by Junior’s Cheesecake which is a little different from what I’m used to being that the crust is actually a sponge cake.

It’s the only place I know that serves their cheesecake on a sponge crust. It’s lovely and light but not how I wanted to recreate the original that I know and love.

Typically, a New York Cheesecake recipe has sour cream or heavy cream included in the ingredients for the filling. I was able to duplicate the same dense, smooth, sweet filling without adding the additional cream.

Less cream, less calories…..but we’re eating cheesecake here so it doesn’t really matter. Does it?


For this version of a New York Style Cheesecake, I skipped the heavy cream and went straight with the usual ingredients as shown here:

  • graham cracker crumbs
  • butter
  • eggs
  • cream cheese
  • sugar
  • salt
  • vanilla

Simple, easy to find ingredients make this New York Style Cheesecake recipe quick to whip up without having to search for obscure items.

How do I bake a New York Style Cheesecake?

For this New York Cheesecake recipe, you’ll need one 9-inch springform pan (I use this one!), a baking sheet and aluminum foil. Line the outside of the spring form pan with the foil before filling.

Be aware, springform pans are notorious for leaking. Since cheesecake bakes in a water bath (Bain Marie), the foil prevents the water from sneaking into the pan during baking. Standard 12-inch aluminum foil is not going to cut it here, go big with the foil since you don’t want any foil seams on the bottom or sides of the pan. If there are seams exposed to the water, the water will find a way in.

This easy cheesecake recipe does require some planning but your efforts and patience are rewarded tenfold once you dig your fork into it and take a bite.

So, if you ever wondered how to make a New York Style Cheesecake, this is the recipe for you.


  • Be sure all your filling ingredients are room temperature. This allows the ingredients to combine easily and become smooth without any lumps.
  • Do not skip the water bath! Placing your foil wrapped pan in the water bath during the baking time required will help to eliminate any cracking.
  • Do not over bake your cheesecake. The sides will be dry and firm to the touch but the center will still be wobbly. The cheesecake will firm up while it chills overnight.
  • To cut your cheesecake, run a knife under hot water and make your first cut. Wipe the blade with a warm, damp paper towel in between cuts.


I like to top my cheesecake slices with fresh strawberries but you can use any of these easy recipes to add some extra to your cheesecake:

Recipe Summary

  • 4 tablespoons unsalted butter, melted, plus more for pan
  • 8 graham crackers (each 2 1/2 by 5 inches), broken into pieces
  • 2 tablespoons light-brown sugar
  • 3 bars (8 ounces each) cream cheese, room temperature
  • 1 3/4 cups granulated sugar
  • 1/8 teaspoon salt
  • 2 1/2 teaspoons vanilla extract
  • 5 large eggs, room temperature
  • 1 pint sour cream (2 cups)

Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch springform pan. In a food processor, place graham crackers and brown sugar process until finely ground. Add butter process until moist crumbs form. Press mixture into bottom and 2 inches up sides of pan set aside.

In a large mixing bowl, beat cream cheese, 1 1/2 cups granulated sugar, salt, and 1 teaspoon vanilla until smooth. Add eggs one at a time, beating after each addition and scraping down sides of bowl. Pour filling into pan bake until light brown and center is almost set, about 50 minutes. Let cool 15 minutes.

Meanwhile, raise heat to 450 degrees. In a bowl, combine sour cream, remaining 1/4 cup granulated sugar, and 1 1/2 teaspoons vanilla. After cake has cooled 15 minutes, spread topping with a spatula, leaving a 1/2-inch border. Bake 10 minutes.

Let cool, then refrigerate in pan at least 12 hours. Run a knife around edge of pan before releasing sides.

Recipe Summary

  • 12 graham crackers
  • 6 tablespoons butter, melted plus more, room temperature, for pan
  • 2 tablespoons sugar
  • Pinch of coarse salt
  • 3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
  • 2 1/4 cups sugar
  • 1/2 cup all-purpose flour
  • 1 cup sour cream, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 5 large eggs, room temperature

Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.

To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.

In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese mix until smooth. Add sour cream and vanilla mix until smooth. Add eggs, one at a time, beating until just combined do not over mix.

Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.

Bake 45 minutes reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

New York Style Cheesecake

Serving Size 1 slice, 1/8 of cake
Calories Per Serving 820
Total Fat 56g
Calories From Fat 500g
Saturated Fat 31g
Trans Fat 1.5g
Cholesterol 255mg
Sodium 600mg
Carbohydrates 66g
Dietary Fiber 1g
Sugar 55g
Protein 17g
Percent Daily Value*: Vitamin A 40%, Calcium 30%, Vitamin C 0%, Iron 8%.


HEAT oven to 300°F. Combine graham cracker crumbs, sugar and butter in small bowl press firmly into bottom of ungreased 9-inch springform pan.

BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour, vanilla and lemon peel mix well. Pour into prepared pan.

BAKE 1 hour or until lightly browned. Cool. Chill. Garnish as desired.


Serving Size 1 slice, 1/8 of cake
Calories Per Serving 820
Total Fat 56g
Calories From Fat 500g
Saturated Fat 31g
Trans Fat 1.5g
Cholesterol 255mg
Sodium 600mg
Carbohydrates 66g
Dietary Fiber 1g
Sugar 55g
Protein 17g
Percent Daily Value*: Vitamin A 40%, Calcium 30%, Vitamin C 0%, Iron 8%.

Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 257
  • Calories from Fat 98
  • Total Fat 11g 17 %
  • Saturated Fat 6.1g 30 %
  • Trans Fat 0.1g 0 %
  • Protein 5.5g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 67mg 22 %
  • Sodium 290mg 12 % Potassium 0 0 % -->
  • Total Carbohydrates 30g 10 %
  • Dietary Fiber 0.2g 1 %
  • Sugars 23g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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Can Whole Wheat flour replace All Purpose flour?? Email me at [email protected]

Yes. While this substitution will not work with all the recipes from Everyday Diabetic Recipes, this one in particular works just as well with all-purpose flour as it does with whole wheat flour. Enjoy!

I would replace the Splenda with STEVIA. Natural not man made chemical.

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New York-Style Cheesecake with a Raspberry Swirl

Recipe from the Tasting Table Test Kitchen

Yield: One 9-inch cheesecake

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours and 20 minutes, plus cooling and overnight chilling time


For the Crust:

1½ cups graham cracker crumbs

6 tablespoons unsalted butter, melted

For the Raspberry Swirl:

1½ cups (6 ounces) raspberries

For the Cheesecake:

32 ounces full-fat cream cheese, room temperature

1 vanilla bean, seeds scraped


1. Make the crust: Preheat the oven to 350°. In a medium bowl, mix together the crust ingredients until incorporated and press into a 9-inch springform pan. Spread the crumbs evenly along the bottom and 1 inch up the sides of the pan. Bake until golden, 15 minutes. Let cool completely.

2. Meanwhile, make the raspberry swirl: In a medium saucepan, combine the swirl ingredients over medium heat. Cook until the raspberries have broken down and the mixture has thickened, 10 minutes. Transfer to a blender and purée until smooth, then strain.

3. Make the cheesecake: In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, sour cream, lemon zest, salt and vanilla seeds. Beat on medium speed until smooth. With the motor running, add the eggs 1 at a time, scraping the sides of the bowl after each addition.

4. Wrap the bottom of the springform pan with 2 large sheets of tinfoil and place in a roasting pan. Pour the cream cheese mixture over the crust. Spoon the raspberry purée over top and, using a knife, swirl it into the batter.

5. Pour boiling water into the roasting rack halfway up the pan and bake until set, 1 hour and 45 minutes. After 1 hour, cover the cake loosely in foil for the remainder of the cooking time. Remove from the water bath and let cool completely. Refrigerate overnight and serve the next day at room temperature.