New York Style Cheesecake

The History Behind This Recipe

New York cheesecake descends from the creamy European cheesecakes brought over by Jewish immigrants, perfected in the city's dairy restaurants in the early 1900s. The New York style is defined by its richness — cream cheese, eggs, and heavy cream baked dense and smooth, no crust distractions beyond a thin graham base. Lindy's and Junior's made it famous; this version brings it home.

Ingredients (12 servings)

• Crust: 1 1/2 cups (170g) graham cracker crumbs
• 1/4 cup (50g) sugar
• 6 tbsp (85g) butter, melted
• Filling: 4 (8 oz / 225g each) packages cream cheese, softened
• 1 1/4 cups (250g) sugar
• 4 large eggs
• 1/2 cup (120 ml) sour cream
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• Pinch of salt

Instructions

1. Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in foil.
2. Mix the crumbs, sugar, and melted butter. Press into the pan bottom and up the sides slightly. Bake 10 minutes; cool.
3. Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then the sour cream, vanilla, flour, and salt. Mix gently — do not overbeat.
4. Pour the filling over the crust. Set the pan in a roasting pan with 1 inch of hot water (water bath).
5. Bake 60–70 minutes, until the edges are set and the center jiggles slightly.
6. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour. Chill at least 4 hours (overnight is best) before serving.

Tips & Variations

• All ingredients must be room temperature — it prevents lumps in the batter.
• A water bath keeps the top from cracking.
• Run a knife around the pan edge before releasing the springform.