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New York Style Cheesecake

Want to know why the NY Style Cheesecake is a traditional classic? 

It’s simplicity speaks loud…  Big, Bold & Beautiful with a unique floured crust giving each 2-inch-thick bite a mouthful of THE most deliciously creamy cheesecake EVER!   

Classic New York Style Cheesecake with Strawberry Topping | URBAN BAKES

Oh you didn’t hear?!  July 30th is National Cheesecake Day!  

C’mon, you HAVE to know this.  And if you did already know, are you about sick of it hearing it by now?

I can only imagine you’ve probably heard about this crazy US food holiday at least once today before reaching this post.  And why is that?  Because a HUGE group of us, food bloggers, have joined together in creating cheesecakes just for you.  There’s more than 60 of us!

I feel like the internet and all social media just had a major cheesecake explosion.  BOOSH!!  And I’m just as guilty for being a part of it.  :-)

Classic New York Style Cheesecake with Strawberry Topping | URBAN BAKES

I may be a little biased here but isn’t the New York Style Cheesecake a classic?!  I don’t eat cheesecakes enough to know but I can’t seem to think of a more simple, more classic cheesecake than this.  If you know of one, don’t hesitate to let me know.  Until then…

I’m reppin NY with this cheesecake! 

Classic New York Style Cheesecake with Strawberry Topping | URBAN BAKES

Now I’m going to be perfectly honest about the making of this simple beauty.

You may have heard horror stories about cheesecakes cracking and I’ve been there.  A little more than a year ago to be exact.  After all the prepping and baking, the damn thing CRACKED right down the center!  Can you imagine?!  I wanted to take that cheesecake and throw it against the wall!  Don’t worry, I didn’t but I really wanted to.  So much cream cheese goes into a cheesecake, it was painful to see it go to waste.  Sure I had a piece but it wasn’t good enough to post here.

So this leads to my point…  THIS cheesecake is actually really simple to make.  Follow the directions exactly as is and you’ll be good.  Remember to NOT poke the cake to check readiness and don’t jip the cooling directions.  There’s a reason why it’s a long process.

Classic New York Style Cheesecake with Strawberry Topping | URBAN BAKES

Classic New York Style Cheesecake with Strawberry Topping | URBAN BAKES

If you follow these directions as is, you’ll have yourself one hell of a deliciously creamy cheesecake.  I even had the doormen downstairs tell me they thought it was better than Juniors!!  Ain’t that something!

New York Style Cheesecake

Rating: 51

Prep Time: 45 minutes

Cook Time: 2 hours

Total Time: 15 hours, 45 minutes

Yield: 9-inch cheesecake

New York Style Cheesecake

Ingredients

  • CRUST
  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • CHEESECAKE
  • 5 (8 oz.) packages *Neufchâtel cheese, softened
  • 1 3/4 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 5 whole eggs
  • 2 egg yolks
  • 1/4 cup whipping cream

Instructions

    Crust
  1. Heat oven to 400 degrees F. Grease bottom and sides of a 9-inch round, springform baking pan and place over a cookie sheet; set aside.
  2. In a medium bowl using a pastry cutter or a long-tinned fork, cut butter into the flour, sugar and 2 egg yolks until a solid ball of dough forms.
  3. Press about 1/3 of the dough onto the bottom of the baking pan. Release and remove the spring; set aside. Bake for 8-10 minutes or until light golden brown. Allow to cool for a few minutes. Assemble sides of pan with the bottom.
  4. Press the remaining dough about 2-inches up the sides of the pan. Double line the outside of the baking pan with foil to prevent leakage. Increase oven temperature to 450 degrees F.
  5. Cheesecake
  6. In a large bowl, beat cheese until smooth. Beat in sugar, flour and salt until smooth. On low speed, beat in whole eggs and 2 egg yolks and cream until well blended.
  7. Pour batter into crust. Be sure to stop about 1/4-inch from top rim of the crust. The cheesecake will rise slightly and then sink once cooled.
  8. Bake for 15 minutes at 450 degrees F. Then, reduce temperature to 200 degrees F and bake for 1 hour 25 minutes to 1 hour 40 minutes longer or until set. Cheesecake should remain firm 2-inch from sides of cake with the center jiggling slightly when moved. Note: The cheesecake will set upon cooling. Do NOT poke holes in the cheesecake - this may cause cracking.
  9. Cooling
  10. Once baking is complete, allow cheesecake to cool in the oven turned off for 30 minutes.
  11. Remove cheesecake and allow it to cool on a wire rack for 30 minutes with sides of the pan still in tact.
  12. Run a butterknife along the outside perimeter of the crust to loosen from the sides of the pan. Refrigerate uncovered for 3 hours or until chilled.
  13. Cover and continue to chill for 9 hours or more in the refrigerator.
  14. Run knife along the outside perimeter of the crust one last time. Release the spring. Using a clean, dry paper towel, lightly dab the top of the cheesecake to absorb any moisture. Cut into 8 equal slices and serve with a strawberry topping or any fruit desired. ENJOY!

Notes

Crust portion of the original recipe was doubled to give cheesecake a more stable foundation.

Regular cream cheese may be substituted for Neufchâtel cheese. (I prefer Neufchâtel cheese because it's naturally 1/3 less fat than cream cheese)

New York Style Cheesecake recipe was adapted from (p. 218) Betty Crocker Cookbook or http://www.pillsbury.com/recipes/new-york-cheesecake/d5b33ff2-9f49-4414-bda4-4ce2fcd5cd29.

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58 Responses to New York Style Cheesecake

    • I’m up for the challenge. But first I’d have to actually try Junior’s (*yikes, right?!). I’ve heard so much about Junior’s cheesecake so to be told this one is better, is flattering :)

      Reply
  1. Connie, I gasped in delight at your photos because this really is the perfect New York cheesecake. The texture, the look, the crust, everything is exactly what I imagine a top notch NY cheesecake to be. Amazing job, lady!

    Reply
  2. That is one SKY HIGH piece of cheesecake! Very fitting, since it’s New York style, and everything there is sky high too. You can’t go wrong with a classic!

    Reply
  3. Hi Connie

    Do the Neufchatel cream cheese have a funny aftertaste to it. This cheesecake dosen’t have any flavoring to it, What kind of knife did you use to cut it.

    Reply
    • Hi Jackie! Neufchatel cheese tastes the same as regular cream cheese. It just has 1/3 of the fat (says it on the label). If you feel more comfortable using regular cream cheese, you certainly can. As far as flavoring, the NY Style cheesecake isn’t big on adding in additional flavors. You can mix in 1 tbsp. of each orange & lemon zest as the original recipe calls for. I didn’t have any at the time and shared this cake with a handful of people and they all said they loved it! There’s sugar and heavy cream added to reduce the sharpness of the cheese which also makes it lighter and fluffier. In all honestly, it does taste REALLY good plain and you can top it with fruit to give it additional flavor. :) If you can, use a long, sharp non-serrated knife to slice the cake. Hope this helps and you give it a try!

      Reply
  4. Look at the height of this! Amazing. I totally had to stuff a NY cheesecake into the Chantilly Cheesecake I made for cheesecake day–so glad to be sharing it with you! I’ve read so much awesome stuff about your blog from a smattering of guest posts you’ve done, it’s lovely to be meeting you here again. Looking forward to connecting with you!

    Reply
    • Hi Ala! It’s great to meet you! Yes, I’ve had quite a few guest posts done recently. You know, it’s summer so people like their vacays. I took a look at your Chantilly cheesecake. Amazing!! Looking forward to more of your chocolaty desserts. Looks great!

      Reply
  5. I’ve never made an authentic NY style cheesecake, but your pictures are definitely pulling me in and begging me to try it out for myself!! PINNING to try later!

    Reply
    happyfoodholly says: August 6, 2014 at 6:18 PM

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