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Original New York Cheesecake

4.8

(103)

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A New York style cheesecake being served from a cake stand.
Photo by Joseph De Leo, Food Styling by Susan Ottaviano and Stevie Stewart

  • Active Time

    10 minutes

  • Total Time

    1 hour 25 minutes plus cooling

The very best cheesecake has presence. It’s rich, tangy, and smooth. And—controversial statement—it definitely hails from New York. Sure,ricotta cheesecakesandno-bake cheesecakeshave their place, but New York–style cheesecake reigns supreme. But you don’t have to visit the Big Apple to try the award-winning recipe that made this cake so famous: We have Junior’s classic cheesecake recipe for you just below.

Whether you opt for Junior’s originalsponge cake baseor switch it out for a toastygraham cracker crust, preparing your base layer in a springform pan should be your first step. While that bakes, a stand mixer (a hand mixer works too) makes quick work of blending the cheesecake filling. Using full-fatPhiladelphia cream cheese is a must, as is aerating the mixture until it’s light and glossy. Carefully spoon the batter over the parbaked crust and place the cake pan in a hot water bath, or bain-marie, in the oven. This is the same setup favored by pastry chefs for making delicate custards and soufflés. Here it keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly so it retains a silky texture and smooth top with no large cracks. Equally important is to allow your cheesecake to cool for a full two hours after removing it from the ovenbeforecovering and refrigerating it for another six hours at least. This dessert may not offer instant gratification, but the wait is well worth your while.

Ingredients

Makes one 9-inch or 8-inch cheesecake, about 2½-inches high

For one 9-inch cheesecake:

1 recipe 9-inchJunior’s Sponge Cake Crust
Four 8-ounce packages PHILADELPHIA cream cheese(use only full fat), at room temperature
1⅔ cups (330g) sugar
¼ cup (28g) cornstarch
1 Tbsp. pure vanilla extract
2 extra-large eggs
¾ cup (170g) heavy whipping cream

一个8英寸芝士蛋糕:

1 recipe 8-inchJunior’s Sponge Cake Crust
Three 8-ounce packages PHILADELPHIA cream cheese(use only full fat), at room temperature
1⅓ cups (264g) sugar
3 Tbsp. cornstarch
1 Tbsp. pure vanilla extract
2 extra-large eggs
⅔ cup (151g) heavy whipping cream

  1. The day before you plan to serve the cheesecake:

    Step 1

    Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.

    Step 2

    In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

    Step 3

    Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.

    Step 4

    Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 hour 15 minutes. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.

  2. On serving day:

    Step 5

    Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

    编者按:This recipe was originally published in 'Junior's Home Cooking' and first appeared on Epicurious in October 2013. This creamy cheesecake is a show-stopper all on its own, but a scattering of fresh berries, somehomemade caramel, or a fruit sauce like thisstrawberry compoteall make welcome additions. Or, if you prefer a cheesecake with a sour cream topping, click over to this‘Gourmet’ classic, which is an Epistaff favorite.

Cover of the Junior's cookbook featuring a fried chicken dinner and a slice of cheesecake.
Reprinted with permission fromJunior's Home Cooking: Over 100 Recipes for Classic Comfort Foodby Alan Rosen & Beth Allen. Text © 2013 by Alan Rosen and Beth Allen; photographs © 2013 by Mark Ferri. Published by the Taunton Press. Buy the full book fromAmazonorAbe Books.
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Reviews (103)

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  • Michelle, of Broome County, NY — I am wondering if this is the recipe you searched for: //m.fonts4kids.com/recipes/food/views/new-york-cheesecake-102592

    • Anonymous

    • Bucks County, PA

    • 7/19/2023

  • Hi, I didn’t found on any step of the recipe when to put the ⅔ cup (or ¾ cup) heavy whipping cream… I’m I needing glasses ? Now seriously, on which part the whipping cream is added? Thx

    • Anonymous

    • Ny

    • 4/10/2023

  • This has to be the ultimate cheesecake. I've made several different ones, looking for the best. THIS IS IT. Thank you for this fabulous recipe.

    • Barbara

    • Tucson, AZ 85710, USA

    • 1/11/2023

  • Forgive me: I went in search of THE New York Cheesecake I tried from Epicurious in December 2009 (I have a photo of it because I was so proud of the results). It took 10 hours to make and was worth every minute of the effort. The one you've offered here seems close with the 4 packages of Philadelphia Cream Cheese, but I know I didn't do the water bath. I'd made "cheesecakes" before: You know, those that fit in a brownie pan? (No thank you!) But the one I'm talking about in my last paragraph knocked all others out of the park. Not dry as many often are even in restaurants, it was absolutely divine! Ohhhh to find that one again! I'd be in heaven if you could offer that one as well for those of us who looked, as I did, and were disappointed that it wasn't the one we remembered.

    • Michelle

    • Broome County, New York

    • 1/5/2023

  • This recipe is the bomb! Best cheesecake recipe! I’ve made this for my family initially when I lived in IL. I moved to Savannah, GA 4 years ago and my ‘new’ family in Savannah loves this recipe saying it’s better than any cheesecake they’ve ever had as I made it last week for a men’s group with a graham cracker crust as some like that better. Going to make it again this week!!!

    • Cathy

    • Savannah, GA

    • 3/28/2022

  • This is the best cheesecake I've ever made. The filling is rich and creamy and not claggy at all. Delicious. I was intrigued by the sponge crust, so made it exactly as the recipe states. I liked it but wasn't 100% happy with it. I think next time I make it, I'll substitute real lemon zest and maybe juice for the lemon extract. You could also slightly reduce the sugar, I think, because the base is very sweet, almost meringue-like before it's baked, though the texture is definitely cake in the finished product. I made the "Lindy's Cheesecake" (Bon Appetit) years ago and it had more of a cookie base, which I may look up and use with this filling recipe. Might be slightly less work too! Overall, so glad to have this go-to recipe for a genuine New York Cake. This line in the recipe made me laugh because you can hear it in that wonderful New York accent: "transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it)" I didn't dare move it!!

    • JBJAB

    • UK

    • 1/3/2022

  • Absolutely Delicious

    • Anonymous

    • Washington DC

    • 11/23/2021

  • This is my all-time favorite cheesecake recipe! I love how creamy it is. I make it with a shortbread crust, and I do a caramel sauce to drizzle on it. The problem is, I have adult on-set egg intolerance which I just found out about 8 months ago. Has anyone tried this with an egg replacer?

    • Kate

    • Essex County, NJ

    • 11/18/2021

  • the link to the sponge cake crust recipe is not working, does anyone know where i can find it.

    • Anonymous

    • Morrow,Ga

    • 10/29/2021

  • I love this recipe I make it all the time with all types of cakes

    • Nettie1luv

    • Martinsburg WV

    • 6/1/2021

  • Made this cheese cake with a chocolate cookie crumb crust and a chocolate ganache topping....it was so good!!!!

    • glutenfreejune

    • Bryson City NC

    • 5/29/2021

  • OMG! My dad was a New Yorker and every time we would go to NYC we would pick up a cheesecake to bring to my grandmother. This is the real deal and there is not a better cheesecake recipe that I have tried than even comes close!

    • rttrask

    • Minneapolis

    • 2/1/2021

  • Perfect texture and flavor.

    • caasr

    • Brazil

    • 1/17/2021

  • This was a HIT! Absolutely delicious and creamy with a perfect caramelized top.

    • mikemill892230

    • Brooklyn

    • 9/8/2020

  • Best cheesecake ever! The texture was what made it-rich and creamy, not dense or grainy at all. I have never made a cheesecake with cornstarch or whipping cream so was a little worried but it was absolutely perfect. We did a pretzel crust with salted caramel drizzle. Oh. So. Dreamy.

    • Anonymous

    • Vermont

    • 8/2/2020

Tags Cheesecake Cake Dessert American Cream Cheese Cheese Dairy Nut Free Easy Baking Electric Mixer Cookbooks

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