New York Cheesecake
New York cheesecake is defined by what it leaves out: no fruit swirls, no elaborate toppings, just cream cheese, eggs, and sugar baked into a thick, dense filling over a graham cracker crust. It became the standard against which every other cheesecake gets measured, popularized by delis and bakeries across the city through the 20th century.
Ingredients
- 2 cups (200g) graham cracker crumbs
- 6 tablespoons butter, melted
- 4 packages (32oz/900g) cream cheese, softened
- 1 1/4 cups (250g) sugar
- 4 large eggs
- 2 egg yolks
- 1/3 cup (80ml) heavy cream
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 325°F (160°C). Mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Beat the cream cheese until completely smooth, then beat in the sugar.
- Add the eggs and egg yolks one at a time, beating on low speed just until combined after each.
- Mix in the heavy cream, vanilla, and flour on low speed until smooth — avoid overbeating, which adds too much air.
- Pour the filling over the crust. Wrap the pan in foil and place in a larger roasting pan filled with 1 inch of hot water (a water bath).
- Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour, then refrigerate at least 4 hours before unmolding.
Tips
- A water bath is what prevents the classic cracking on top — don't skip it for a smooth, even bake.
- All ingredients should be at room temperature before mixing, or the batter won't blend smoothly.
- Beat on low speed throughout — too much air in the batter causes cracking and sinking as it cools.
Frequently Asked Questions
Why did my cheesecake crack?
Cracking usually comes from overbeating (too much air), baking without a water bath, or cooling too fast. The gradual oven-cooling step helps prevent it.
Can I make it a day ahead?
Yes — in fact it's best made a day ahead, since it needs several hours to fully chill and set.
