Brooklyn-Style Cheesecake

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Yield: one tall 9" cheesecake, about 16 servings

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"This is the best cheesecake I've ever eaten" was the response of the first three taste-testers who sampled this cake; and it's gone on to garner similar responses everywhere it's served. A towering, rich cheesecake, it's made with a unique vanilla cake crust, the idea for which was pioneered by Junior's Restaurant in Brooklyn, NY, self-proclaimed creator of the "World's Most Fabulous cheesecake" — and they might just be right. Our thanks to Junior's for the cheesecake recipe that inspired this one.

Brooklyn-Style Cheesecake

star rating (28) rate this recipe
Hands-on time:
Baking time:
Total time:
Yield: one tall 9" cheesecake, about 16 servings
Published: 11/20/2012



  • 1/2 cup King Arthur Unbleached Cake Flour Blend*
  • 6 tablespoons sugar, divided
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable oil or melted butter
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • *If you don't have cake flour, use unbleached all-purpose flour, reducing the amount to 7 tablespoons (1/2 cup less 1 tablespoon).


  • 2 pounds cream cheese (four 8-ounce packages), at room temperature
  • 1 2/3 cups sugar
  • 1/4 cup cornstarch
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 3/4 cup heavy cream or whipping cream

Tips from our bakers

  • Want to make easy-to-serve cheesecake squares, rather than a traditional round cheesecake? Use your favorite graham cracker crust recipe; we like this one from our Chocolate Icebox Pie. Press the crust into the bottom of a lightly greased 9" x 13" pan, and bake it for about 10 minutes in a preheated 350F oven, or until it's barely starting to brown. Prepare the filling, and pour it over the crust. Bake as directed above, reducing the time to about 40 to 50 minutes, or until the crust is set. If you have a digital thermometer, the filling should register at least 160F at the center of the pan. Remove the pan from the oven, and cool, chill, and serve the squares. Yield: about 2 dozen squares.


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1) Preheat the oven to 350F. Lightly grease a 9" round springform pan or deep 9" round removable-bottom pan. This cake is very tall, and requires an extra-deep pan. Measure your pan; if it's not at least 2 3/4" deep, don't attempt this recipe. Wrap the bottom and sides of the pan with aluminum foil, preferably a single sheet.

2) To make the crust: Place the flour, 2 tablespoons of the sugar, the baking powder, salt, vegetable oil or butter, and 3 egg yolks into a large mixing bowl. Beat until well combined; the mixture will be stiff and somewhat crumbly.

3) In a separate bowl, beat the egg whites with the cream of tartar until they're frothy. Add the remaining 4 tablespoons of sugar gradually, beating all the while, until the mixture is stiff and glossy.

4) Working in thirds, mix the beaten egg whites into the batter. Take care to keep the batter light; mix gently, don't beat. You may find at the end there are still some tiny lumps in the batter; that's OK. Stir in the vanilla.

5) Spoon the batter into the prepared pan. Bake for about 15 minutes, until the cake has risen, is barely beginning to brown, and a cake tester inserted into the center comes out clean.

6) Remove the cake from the oven, and immediately loosen the edges with a table knife or thin spatula. Allow it to cool in the pan while you make the filling. It'll settle and shrink a bit as it cools; that's OK. Leave the oven on.

7) To make the filling: Place 8 ounces (1 package) of the room-temperature cream cheese, 1/3 cup of the sugar, and the cornstarch in a mixing bowl. Mix on low speed until smooth.

8) Add the remaining cream cheese, 8 ounces (1 package) at a time, beating on low speed until smooth.

9) Slowly beat in the remaining 1 1/3 cups sugar, and the vanilla.

10) Add the eggs one at a time, beating well after each addition.

11) Add the cream, beating just until blended.

12) Spoon the batter over the cake in the pan. The filling will expand and rise, so make sure you don't fill the pan right to the brim.

13) Place the pan into a larger pan, and fill the larger pan with enough hot water to come 1" up the sides of the springform pan. Place both pans on a lower-middle rack of your oven.

14) Bake the cheesecake for 75 to 90 minutes, until the cake is just barely beginning to turn golden around the edges, and the top appears set. The center will still look jiggly; that's OK. A thermometer inserted into the center should register about 160F to 165F.

15) Remove the cake from the oven, and gently lift it out of the water bath onto a rack. Allow it to cool at room temperature, undisturbed, for 2 to 3 hours, until it's no longer warm to the touch.

16) Refrigerate the cake, covered, until you're ready to serve it.

17) To serve, slice with a knife dipped in hot water and wiped dry. Repeat this step after every slice. This cake is traditionally served without topping; but feel free to add your own favorite, if desired.

Yield: 1 large cheesecake, about 16 rich servings.


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  • star rating 01/28/2015
  • bradmenz from KAF Community
  • This is THE best cheesecake. Absolutely. Followed the recipe and it came out perfectly. I love you guys, every recipe I have tried has been truly great.
  • star rating 01/06/2015
  • DFlickD from KAF Community
  • Made this yesterday and it was divine. I did substitute the crust with a chocolate wafer crust, but that was the only change I made. I will make this again!
  • star rating 01/03/2015
  • Debbie from
  • Delicious! This is the Junior's cheesecake recipe sans the lemon extract in the crust.
  • star rating 12/31/2014
  • Baker from NC
  • A lemon butter crust is better
  • star rating 12/31/2014
  • Jan from Michigan
  • I did not make the crust, and I only had two blocks of cream cheese so I halved the filling recipe and put it into a store-bought graham cracker crust (for convenience). I regret my crust choice. I should have made the recipe crust or any traditional graham cracker crust, but store bought was just not a good choice. Other than the lackluster crust, this is, by far, the best tasting cheesecake I've ever made. I've toying with idea that I should bake a cheesecake filling (no crust), cool it, beat the cooked filling until homogeneous, chill deeply, then dish it out like ice cream. This would be the recipe that would make that idea perfect.
  • star rating 06/22/2014
  • Shari from Ocala, FL
  • I made this cheesecake, added a dark chocolate drizzle and some sliced strawberries for a special dessert. I liked the cake base and the cheesecake, but it was a little more dense than I had hoped for. It was really good, but I probably won't make this particular recipe again. I would still recommend the recipe because it is good and not difficult at all to make.
  • star rating 12/09/2013
  • scottjl from KAF Community
  • saw this recipe and decided to give it a try since it was something different. really liked the cheese part but not so big on the sponge cake. people who had a slice either seemed to like the sponge cake or hated it. even though i won't rave about this recipe, i thank KAF for sharing unique recipes like this. i'd never know until i tried it right?
  • star rating 12/01/2013
  • susan from Vermont
  • First....there were a lot of reviewers that raved about the recipe yet gave it 1 star. Weird. Anyway, I prefer a dense cheesecake and this hit the spot. I used to live in Sacramento and restaurant there (Max's Opera Cafe) had the BEST cheesecake and with the exception of the crust this is very very similar. thanks.
  • star rating 11/29/2013
  • Carolyn from Montville, NJ
  • I just made this cheesecake for Thanksgiving and it was unbelievable! My father LOVES a true New York style cheesecake, which can honestly be difficult to find when out to dinner. When I saw this recipe, I was so excited (and apropos since my dad is originally from Brooklyn). It was easy to make, although when I mixed the first part of the ingredients for the cake, I did not get a crumbly mixture, it was more like regular cake batter (so I actually added a little more cake flour). The end result was just fine. The flavor of the cheesecake was one of the best I have ever had, and it was a true thick, creamy texture New York style cheesecake!!!. The cake on the bottom helped to keep the cheesecake from being too filling and over-indulgent. I will be making this again for Christmas without a doubt, but I am thinking of attempting to bake it in individual cupcake papers...perhaps some with the original cake recipe, some with Nella Wafers, and some with Oreo cookies on the bottom. A test run is in my near future. Hope it works! This recipe will be a new staple in my dessert file, as are ALL of the King Arthur recipes I have tried! Thanks!
  • star rating 03/27/2013
  • Karenr9 from Irvine, CA
  • WOW WOW WOW!!!!! This is truly the best cheesecake I've ever eaten. The prep was easy, just follow the step by step instructions-that's what I did. A little time consuming but what delicious baked goods aren't? It looked great and was delicious. Just a note-I'm a CA native so I don't have and am not really a real cheesecake afficinado. I have made cheesecakes before and they were good. I am also used to cheesecake from the Cheesecake Factory. My family did not have ccs at a lot of functions like I'm sure NYR's do. The point being is that you really haven't had cheesecake until you have had this one!
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