Authentic New York Style Cheesecake
This is the skyscraper of desserts—tall, bold, and unapologetically rich. Using our specific "low and slow" baking method and a professional water bath, you'll achieve that iconic silky-yet-dense texture without a single crack on the surface.
Why You'll Love This Recipe
- Our cooling technique ensures a flawless, mirror-smooth top every time.
- The addition of sour cream adds a sophisticated tang and a velvety mouthfeel.
- The salty-sweet, buttery graham cracker crust provides the perfect base for the rich filling.
- This cake is actually better on day two or three, making it stress-free for hosting.
- No shortcuts, no gelatin—just the traditional baked method used in the best NYC delis.
30 minutes
1 hour 30 minutes
2 hours (plus chilling time)
Written by: Paul C.
Recipe Type: Dessert / Cake
Difficulty Level: Intermediate
Cuisine: American (New York)
Yield: 12 Large Slices
Dietary: Vegetarian
Ingredients
The Crust
The Cheesecake Filling
Instructions
Preheat your oven to 175°C. Mix crumbs, melted butter, and salt. Press the mixture into a 23cm springform pan using the bottom of a flat glass. Bake for 10 minutes. This "pre-bake" prevents a soggy crust. Let it cool completely.
Ensure your cream cheese, eggs, and sour cream are at room temperature. If they are cold, you will get lumps, and no amount of mixing will fix it without over-aerating the batter.
Beat the cream cheese and sugar on medium-low speed for about 3-4 minutes. Scrape the sides of the bowl constantly. You are looking for a glossy, uniform paste.
Mix in the sour cream, vanilla, lemon juice, and flour. The flour is the secret "insurance policy" against cracks; it helps the egg proteins hold together as the cake expands and contracts.
Switch to a whisk or the lowest speed on your mixer. Add eggs one at a time. Mix just until the yellow disappears. Over-mixing at this stage adds air bubbles, which cause the cake to rise like a soufflé and then collapse/crack.
Wrap the outside of your springform pan in three layers of heavy-duty aluminum foil to prevent leaks. Place the pan in a large roasting tray. Pour boiling water into the tray until it reaches halfway up the sides of the cake pan. This keeps the temperature constant and the air moist.
Bake at 150°C for 90 minutes. The edges should be set and slightly puffed, but the center (about 5-8cm) should still have a distinct "jiggle" like gelatin.
Turn off the oven. Crack the door open just a few centimeters (use a wooden spoon to hold it). Let the cake sit inside for 1 hour. Then, move it to a wire rack to cool to room temperature. Finally, chill in the fridge for at least 6-8 hours—this is when the structure truly sets.
You Must Know
Never skip the water bath! It is the difference between a dry, grainy cheesecake and a silky NY masterpiece. Also, do not test for "doneness" with a knife or toothpick; the hole you create will grow into a crack during cooling. Trust the "jiggle."
Storage Tips
Fridge: Keeps perfectly for up to 5 days. Cover loosely with foil.
New York cheesecake freezes exceptionally well. Wrap individual slices in plastic wrap and foil. Thaw in the fridge for 4 hours before eating.
Ingredient Substitutions
- Crust: Use Digestives or Biscoff cookies for a different flavor profile.
- Sour Cream: Can be replaced with Greek Yogurt (full fat), though the texture will be slightly less silky.
- Lemon Juice: Can be swapped for lime juice or omitted if you prefer a pure vanilla profile.
Serving Suggestions
This is a rich, heavy dish that deserves to be the star of the show. Here is how to complete the experience:
- Plain: The purist's way.
- Macerated Berries: Strawberries or blueberries with a little sugar and lemon juice.
- The "Deli Style": A thick layer of sour cream topping or a simple cherry compote.
Success Stories
This method has saved countless dinner parties! Here are some success stories from our community:
"I followed the cooling instructions exactly, and for the first time in my life, I didn't have a single crack in my cheesecake. It was so dense and rich, it tasted exactly like the one I had at Junior's in Brooklyn!" — Sarah, Munich.
Pro Tips
- Scrape the Bowl: 90% of cheesecake lumps are found at the very bottom of the mixer bowl. Scrape after every single ingredient addition.
- Tap the Pan: Before baking, tap the pan firmly on the counter 5-6 times to bring any trapped air bubbles to the surface and pop them.
- Grease the Sides: Even if the bottom is lined, grease the sides of the pan so the cake can "slide" down as it cools rather than sticking and tearing.
Recipe Tips & Advice
Absolutely not. The structure depends on the fat content. Low-fat versions contain more water and will result in a soupy mess.
If your foil fails, don't panic. If only a little water got in, the crust might be a bit soft, but the filling will be fine. Next time, use a slow-cooker liner bag inside the foil.
You likely over-mixed the eggs, incorporating too much air.
Recipe Summary
Yield: 12 slices
Total Time: 2h active + 8h chill
Calories per serving: 620 kcal
The Authentic New York Style Cheesecake is a testament to patience. By respecting the temperature and the cooling process, you produce a dessert that is unmatched in its decadence.