• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Clove and Cumin
  • About
  • Recipes
  • Privacy Policy
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Privacy Policy
  • Subscribe
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Privacy Policy
  • Subscribe
×
Home » Desserts

New York Style Cheesecake Recipe

August 31, 2021 by Lima 15 Comments

Jump to Recipe Jump to Video Print Recipe

Rich, creamy, and lighter than air, this New York-style cheesecake is luscious and sweet with a slightly tangy flavor. Take it over the top and smother with a deliciously glossy Strawberry Sauce or leave it plain and simple. This recipe is filled with all the tricks and tips you need to know to get perfect results the very first time - it's pretty easy - once you know how!

New York Style Cheesecake

What is New York Style Cheesecake?

There are two types of cheesecake that reign supreme in New York City.

The first is Junior's Cheesecake which is a rich, mass-produced, dense cheesecake that originated in Brooklyn and can be purchased nationwide at various grocery store chains.

The second type is multiple-award-winning Eileen's Cheesecake that sells a handmade cheesecake which is light and airy like mousse with a lusciously tangy-sweet interior.

As a native New Yorker, Eileen's is where I go for my cheesecake and I love getting the mini cheesecakes so I can try as many flavors as possible. This classic New York Cheesecake Recipe is a copycat recipe for Eileen's cheesecake.

Strawberry Topping for Cheesecake

Ingredients

For the crust

graham cracker crust
  • To make the crust for this New York Style Cheesecake Recipe, you will need about 8-10 graham crackers. Other biscuits work as well - in fact, Eileen's offers a cheesecake variation with chocolate cookies. Other substitutions include Oreo cookies (remove the cream filling first), ginger snaps, Nila wafers, Marie crackers, digestive biscuits, and shortbread.
  • Melted, unsalted butter is used as a binder to hold the crust together and gives it a delicious buttery flavor.
  • Ground cinnamon (optional) is used in this recipe for additional flavor. Other spices that would also work include ground cardamom, nutmeg, and allspice.

For the filling

Cheesecake Ingredients
  • This recipe uses full-fat cream cheese. Always use full-fat cream cheese because fat is essential for the lusciously smooth texture of a very creamy New York cheesecake. Use the cream cheese that comes in blocks, not the whipped kind. The cream cheese also needs to be at room temperature - keep the cheesecake outside for several hours before baking.
  • Granulated white sugar is used for this recipe. Brown sugar can also be used - it gives the cheesecake a caramel-like flavor. For a low carb version, you can substitute powdered erythritol or powdered monk fruit sweetener. Liquid or super-concentrated sweeteners don't work because the additional liquid changes the texture of the cheesecake.
  • The sour cream together with the lemon zest and lemon juice adds a deliciously rich tanginess to the cheesecake.
  • Heavy cream is essential to give the cheesecake its trademark smoothness.
  • The egg yolks help bind, flavor, and give the cheesecake a light buttery color. The egg whites are whipped then folded into the batter right before baking. The whipped egg whites give the cheesecake an airy mousse-like texture. Only two egg whites are used because you don't want the cheesecake to have a soufflé-like texture and collapse after it is taken out of the oven. The yolks and whites are best separated when cold and mixed/whipped at room temperature.
  • Corn starch thickens the cheesecake batter and adds a glossy silkiness to the texture of the cheesecake. While flour can be used as a substitute, it will merely thicken the batter - it will not enhance the texture of the cheesecake.
  • Vanilla extract is used to enhance the other flavors in this recipe.

Topping

Strawberry Sauce
  • To take this New York Style Cheesecake Recipe over the top - decorate it with sliced fresh strawberries and drizzle each slice with Homemade Strawberry Sauce.

How do you make this New York Style Cheesecake Recipe?

Make the crust: To make the crumbs, you can use a food processor or a measuring cup, or a small bowl and pound the crackers into crumbs.  Alternatively, you can also put the graham crackers into a zip lock bag and crush them with a rolling pin.

Combine the graham cracker crumbs with the melted butter and cinnamon until thoroughly mixed. The mixture has enough melted butter and is done when a clump of the crumb mix retains its shape without falling apart. Pack the buttery graham cracker crumbs firmly into the bottom of an 8-inch springform pan.

Graham Cracker Crust

Prepare the pan: Use a little butter to grease the sides of the springform pan. Press cut-to-fit parchment paper to the bottom and sides of the pan. Wrap the springform pan with one large piece of heavy-duty aluminum foil so that the underside is fully covered and there are no seams on either the bottom or sides of the springform pan. The purpose of this step is to create a watertight seal so that no water from the water bath seeps into the cheesecake.

Prepare the pan

Preheat oven to 350°F. Set a kettle of water to boil. Set aside once done.

Make the batter: In a large bowl, add the room temperature cream cheese and sugar and whisk thoroughly until fully combined. An electric or stand mixer (fitted with a paddle attachment) can also be used. Be careful not to overmix.

Add all the remaining ingredients except the egg whites one at a time and mix until fully combined. If using a stand mixer, begin at low-speed each time before moving to high speed. Starting at a low speed is important because the cream cheese mixture is much heavier than the other ingredients causing the new ingredient to splatter when mixed at high speed.

In a separate bowl, whisk the egg whites in a medium bowl until it forms peaks. Fold the egg whites into the batter, making sure to mix from the bottom of the bowl. Do not overmix - a few ribbons of egg white should still be visible when done. Pour the batter into the springform pan. Shake the pan slightly to evenly distribute the batter. Smooth the top of the batter with a spatula.

Cheesecake Batter

Bake the cheesecake: Place the cheesecake on large roasting pan and fill it with about an inch of boiling water (water bath). Bake for 30 minutes at 350°F. Reduce the oven temperature to 300°F and bake for a further 45 minutes. Turn off the oven and leave the cheesecake in the oven for 1 hour.

Bake the Cheesecake

Cool the cheesecake on a wire rack until it reaches room temperature. Refrigerate for at least 8 hours or overnight.

Cool the cheesecake

Serving: Remove the foil, then release and remove the sides of the springform from the cheesecake. Carefully remove the parchment strip. Use two large spatulas to transfer the creamy cheesecake to a serving dish. Decorate with strawberries if desired. Slice the cheesecake with a warm, sharp knife, wiping the knife clean with a paper towel between each slice. Pour on the strawberry topping on each slice of cheesecake just before serving. Cheesecake is best served chilled.

New York Style Cheesecake Recipe with Strawberry Topping

Tips on making the Best Cheesecake

  • Invert the cake pan in the spring form. This ensures that there is no overhang of lip when sliding out the cheesecake - much of this problem is eliminated by using parchment paper on the bottom.
  • Butter the springform pan so that the parchment sticks easily to the pan.
  • Wrap the springform pan with aluminum foil. Springform pans are not waterproof - the foil makes sure that no water leaks into the cheesecake causing it to become soggy.
  • Egg temperature matters. The yolks and whites are best separated when cold and mixed/whipped at room temperature.
  • Do not overbeat the batter. Overbeating introduces air into the batter causing the cheesecake to puff up like a souffle in the oven then collapse once the cheesecake cools.
  • Do not skip the water bath. Why? Because it helps the cheesecake stay moist but also ensures that the cheesecake does not crack. The water bath or bain-marie slows down the heating process - the low temperature ensures that you get a perfect cheesecake every time.
  • Use a roasting pan for the water bath. A roasting pan or a larger cake pan is ideal for the water bath because you want about 1 inch of water in the pan.
  • Add boiling water to the water bath. The cooking times are based on boiling hot water - not hot water from the tap.
  • Cool the cheesecake in the oven in the final stage with the door slightly open. This helps prevent cracking.
  • Put a pan of hot water in the oven if you don't want to use a water bath. A water bath prevents a lot of mishaps during the cheesecake cooking process but if you don't want to use one, put a pan of hot water in the hot oven. This creates moisture which will help keep the cheesecake moist.
  • Don't peek while the cheesecake is baking! Opening the door reduces the temperature to drop suddenly, causing cracks.
  • Cool the cheesecake inside the oven. Put a wooden spoon between the oven door and oven to make sure the oven cools slowly - a sudden temperature change can cause cracks.
Strawberry Topping for Cheesecake

Storage

Leftover cheesecake should be covered with aluminum foil when storing and should be refrigerated as soon as possible. It should not be kept outside at room temperature for more than 2 hours, or less if it is very hot (e.g., over 90°F).

This New York Style Cheesecake Recipe lasts about 4 days in the fridge after which the texture begins to change as the cake dehydrates.

To store in a freezer, wrap the cooled cheesecake first in plastic wrap, then in aluminum foil to ensure that it does not absorb any other flavors. Freeze for up to 1 month for optimal taste and texture. To thaw cheesecake, leave it in the fridge overnight. For immediate use, you can thaw cheesecake on your kitchen counter at room temperature for about 30 minutes.

Strawberry Topping for Cheesecake

Nutrition

Each serving of this delicious New York Style Cheesecake Recipe has about 294 calories, 20.7g of fat, 4.2g of protein, and 20.5g of carbohydrates (20.3g of net carbs).

This recipe yields approximately 10 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Strawberry Topping for Cheesecake

Variations

New York Style Cheesecake, especially Eileen's cheesecake comes in many varieties. Eileen's best cheesecake recipes include:

  • Classic Plain Cheesecake
  • Cheesecake with Strawberry Topping
  • Salted Caramel Cheesecake
  • Key Lime Cheesecake
  • Eggnog Cheesecake

In addition to the filling, you can also easily vary the crust. The crust can be set on the bottom as shown in this recipe or go all the way up the sides. Instead of graham crackers, you can use other cookies like Nila wafer, Marie cookies, ginger snaps, and Oreos (without the cream). The cookie crumbs can also be mixed with crushed pistachios, pecans, or almonds for a delicious crunch.

Strawberry Topping for Cheesecake

Serving Suggestions

Cheesecake should always be served chilled. While I love the plain classic cheesecake my favorite is with Strawberry Topping - I just love how the sauce drips down after every bite. Cheesecake is also fantastic with fresh berries and a dusting of powdered sugar, fresh fruit slices, cherry pie filling, and melted chocolate.

Cheesecake FAQs

Can I make New York Style Cheesecake in advance?

New York Style Cheesecake is the perfect make-ahead dessert. You can make this simple cheesecake recipe up to 24 hours in advance. For optimal results, add any berries, toppings, or sauce right before serving.

What is the difference between NY Style Cheesecake and regular Cheesecake?

New York Style Cheesecake is a smoother and creamier version of the classic or regular cheesecake. It has heavy cream and egg yolks which help create a very lush, rich texture. Sour cream and lemon juice give New York Style Cheesecake a bright tangy taste.

How do I adjust this recipe to make a Junior's style cheesecake?

To make a Junior's style cheesecake, add 2 eggs and an egg yolk to the batter in this recipe. Do not separate and whip the egg whites.

Related recipes

Easy Strawberry Topping Recipe for Cheesecake - An ABSOLUTELY WONDERFUL Strawberry Topping Recipe for cheesecake that is quick and easy to make. Much better than any store-bought or restaurant sauce! You’ll love how this sauce drips down with every bite…

Strawberry Topping for Cheesecake

Chocolate Mousse Cake - A moist chocolate cake layered with a ridiculously rich yet light and airy mousse and finally covered with a silky, smooth layer of creamy chocolate ganache. Make it up to two days ahead and present a stunning stress-free centerpiece for your next dinner party

Chocolate Mousse Cake

Mini Blueberry Pies - If you love those pops of sweet, plump blueberries and crisp, flaky pie crust soaked in melted vanilla ice cream, this recipe is for you… Not only is this an extremely elegant dessert but if you have some pastry already on hand, (store-bought is fine), you can have these pies on the table within 30 minutes ..

Mini Blueberry Pies

Finally, if you make this New York Style Cheesecake Recipe

Please tag me at @cloveandcumin on instagram! I'd love to hear how it went - please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer every comment!

Strawberry Topping for Cheesecake
Print Recipe
5 from 8 votes

New York Style Cheesecake Recipe

Rich, creamy, and lighter than air, this New York-style cheesecake is sweet with a slightly tangy flavor. Take it over the top with a deliciously glossy Strawberry Sauce or leave it plain and simple. The best part? This recipe is filled with all the tricks and tips you need to know to get perfect results on the very first try - it's pretty easy - once you know how!
Prep Time30 minutes mins
Cook Time1 hour hr 15 minutes mins
Chilling and Resting Time9 hours hrs
Total Time10 hours hrs 45 minutes mins
Course: Dessert
Cuisine: American, French
Keyword: Cheesecake Recipe, Cheesecake with Strawberry Topping, Eileen's Cheesecake, New York Style Cheesecake
Servings: 10 people
Calories: 294kcal
Author: Lima

Equipment

  • parchment paper
  • large piece of heavy duty aluminum foil
  • 8 inch springform pan
  • electric stand mixer fitted with a paddle attachment, electric mixer fitted with beaters or whisk

Ingredients

For the crust

  • 1 cup finely ground graham cracker crumbs
  • 3 Tablespoons unsalted butter melted
  • ½ teaspoon ground cinnamon optional

For the filling

  • 1 pound full fat cream cheese at room temperature
  • ½ cup sugar
  • ¾ cup sour cream
  • ⅔ cup heavy cream
  • 2 eggs yolks and whites divided
  • 2 Tablespoons corn starch
  • 1 ½ Tablespoons vanilla extract
  • 1 teaspoon lemon zest from 1 lemon
  • 2 teaspoons lemon juice

Topping

  • 1 cup fresh strawberries sliced
  • Strawberry Topping see link to recipe under Notes

Instructions

For the Crust

  • Make the crust: To make the crumbs, you can use a food processor or a measuring cup, or a small bowl and pound the crackers into crumbs.  Alternatively, you can also put the graham crackers into a Zip Lock bag and crush them with a rolling pin. Combine the graham cracker crumbs with the melted butter and cinnamon until thoroughly mixed. The mixture has enough melted butter and is done when a clump of the crumb mix retains its shape without falling apart. Pack the buttery graham cracker crumbs firmly into the bottom of an 8-inch springform pan.
    Graham Cracker Crust
  • Prepare the pan: Use a little butter to grease the sides of the springform pan. Press cut-to-fit parchment paper to the bottom and sides of the pan. Wrap the springform pan with one large piece of heavy-duty aluminum foil so that the underside is fully covered and there are no seams on either the bottom or sides of the springform pan. The purpose of this step is to create a watertight seal so that no water from the water bath seeps into the cheesecake.
    Prepare the pan
  • Preheat oven to 350°F. Set a kettle of water to boil. Set aside once done.
    Base Oven Pic
  • Make the batter: In a large bowl, add the room temperature cream cheese and sugar and whisk thoroughly until fully combined. An electric or stand mixer (fitted with a paddle attachment) can also be used. Be careful not to overmix. Add all the remaining ingredients except the egg whites one at a time and mix until fully combined. If using a stand mixer, begin at low-speed each time before moving to high speed. Starting at a low speed is important because the cream cheese mixture is much heavier than the other ingredients causing the new ingredient to splatter when mixed at highspeed. In a separate bowl, whisk the egg whites in a medium bowl until it forms peaks. Fold the egg whites into the batter, making sure to mix from the bottom of the bowl. Do not overmix. Pour the batter into the springform pan. Shake the pan slightly to evenly distribute the batter. Smooth the top of the batter with a spatula.
    Cheesecake Batter
  • Bake the cheesecake: Place the cheesecake on large roasting pan and fill it with about an inch of boiling water (water bath). Bake for 30 minutes at 350°F. Reduce the oven temperature to 300°F and bake for a further 45 minutes. Turn off the oven and leave the cheesecake in the oven for1 hour.
    Bake the Cheesecake
  • Cool the cheesecake on a wire rack until it reaches room temperature. Refrigerate for at least 8 hours or overnight.
    Cool the cheesecake
  • Serving:  Remove the foil, then release and remove the sides of the springform from the cheese cake. Carefully remove the parchment strip. Use two large spatulas to transfer the creamy cheesecake to a serving dish. Decorate with strawberries if desired. Slice the cheesecake with a warm, sharp knife, wiping the knife clean with a paper towel between each slice. Pour on the strawberry topping on each slice of cheese cake just before serving. Cheesecake is best served chilled.
    Strawberry Topping for Cheesecake

Video

Notes

  • To make the crumbs, you can use a food processor or a measuring cup or small bowl and pound the crackers into crumps.  Alternatively, you can put the graham crackers into a zip lock bag and crush with a rolling pin. The butter and sugar can be mixed directly in the bag as well resulting in very easy clean-up.
  • My recipe for Strawberry Sauce, is fantastic with this cheesecake.

Nutrition

  • This recipe yields approximately 10 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Nutrition Cheesecake
« Easy Strawberry Topping Recipe for Cheesecake
Chicken Karahi Recipe - Easy & Delicious »

Reader Interactions

Comments

  1. Jess

    November 12, 2022 at 12:11 am

    5 stars
    Totally reminds me of the cheesecake I ate in New York. Yummmm!

    Reply
  2. Tara

    November 12, 2022 at 2:48 am

    5 stars
    Oh my gosh! This is the cheesecake of my dreams. So creamy and full of flavor. The bit of lemon was just the perfect amount to bring about the lovely sweet tang of the cake.

    Reply
  3. Saif

    November 12, 2022 at 4:44 am

    5 stars
    OMG this looks so yummy!! I love New York cheese cake and it is definitely one of the best cakes I tasted in my life.

    Reply
  4. Jacqueline

    November 12, 2022 at 9:11 am

    5 stars
    That looks heavenly. Just pass me the whole thing and a spoon!!

    Reply
    • Lima

      November 13, 2022 at 6:00 pm

      Thanks Jacqueline!

      Reply
  5. justine

    January 18, 2023 at 1:00 pm

    First time making one from scratch, very helpful photos, thanks to this one!

    Reply
    • Lima

      January 20, 2023 at 11:13 am

      Awesome! So glad you liked it!

      Reply
  6. Kushigalu

    January 18, 2023 at 1:12 pm

    5 stars
    This cheesecake recipe looks gorgeous. Thanks for sharing.

    Reply
    • Lima

      January 20, 2023 at 11:13 am

      Thank you Kuchi!

      Reply
  7. Janessa

    January 18, 2023 at 2:12 pm

    5 stars
    This looks amazing! I definitely want to make this with your strawberry sauce- yum!

    Reply
    • Lima

      January 20, 2023 at 11:12 am

      Awesome! My family loves the strawberry sauce with this cheesecake!

      Reply
  8. Irena Macri

    January 18, 2023 at 4:50 pm

    5 stars
    This is a very good, thorough recipe for the classic cheesecake. NY cheesecake is definitely my favorite type as I love the fluffy texture and following this recipe I got exactly the texture I was after.

    Reply
    • Lima

      January 20, 2023 at 11:12 am

      Thrilled! Thank you so much Irene!

      Reply
  9. Carrie Robinson

    January 18, 2023 at 5:13 pm

    5 stars
    I just love a good, creamy slice of cheesecake! This looks perfect. 🙂

    Reply
    • Lima

      January 20, 2023 at 11:12 am

      Thank you Carrie! Please let me know how it goes if you try it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Lima and Tareq

Hi! Welcome to Clove and Cumin! We are foodies who love to cook! Learn how tiny changes like adding a few drops of fish sauce, a sprinkle of sugar or just a little vinegar can transform an ordinary meal into something wicked good!

MORE ABOUT US

As seen on

As-Seen-In

Hibachi Menu

  • Japanese-Hibachi-Shrimp-v
    Japanese Hibachi Shrimp
  • Benihana-Vegetables-(Copycat)-2
    Best Hibachi Vegetable Recipe - Benihana Copycat
  • Benihana Fried Rice
    Hibachi Fried Rice Recipe - Benihana Copycat
  • Benihana-Steak-and-Hibachi-Fried-Rice
    How to make Hibachi Steak
  • Benihana Chicken
    Easy Benihana Hibachi Chicken Recipe {Copycat}

Footer

↑ back to top

As seen on

© Clove and Cumin 2023 | All Rights Reserved