NY Cheesecake

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Yield: 20 slices

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New York style cheesecake is dense and creamy, tangy with a touch of sour cream, sporting just a hint of lemon riding on a prebaked cookie crust. You can top it with cherries, strawberries, or any fruit you like. If you use two cans of cherries, you'll have about 3/4 cup of extra topping to serve on the side of your cheesecake slices. You can see more details about how to make this cheesecake at Flourish.

NY Cheesecake

star rating (33) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: 20 slices
Published: 01/01/2010




Fruit glaze

  • 1 or 2 cans (14.5 ounces each) tart cherries in water, or 1 quart fresh or frozen fruit
  • 1 cup water
  • 1/2 cup sugar
  • 1 1/2 to 2 tablespoons cornstarch
  • 3 drops red food coloring (optional)

Tips from our bakers

  • You should know: If your cream cheese is at room temperature before you use it, the filling will have fewer lumps.
  • When you mix the cream cheese and sugar together, do it slowly, because you don't want the mixture to have any extra air in it; that would make a poofier cheesecake, not the solid style this dessert is known for.
  • The center of the cheesecake will be quite loose at the time the oven is turned off. Heat will continue to travel from the outside of the cake to the inside; the center will finish cooking as this happens. Cooking the cheesecake too much will cause the eggs to overcook, and the top of the cheesecake to crack.
  • For a swirled cheesecake, remove one cup of batter and flavor with your favorite add-in. For pumpkin, add 1/2 cup pumpkin puree, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, a pinch of allspice and one egg. Mix well and dollop evenly over the remaining batter in the pan. Swirl together with a sharp knife. Bake as usual.


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1. Preheat the oven to 400°F. Lightly grease a 10-inch springform pan.

2. For the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly, then add the egg and continue to mix until a soft dough forms.

3. Press the dough on the bottom and an inch up the sides of the prepared pan; dock with a fork, and bake for 15 minutes, until light golden brown. Remove from the oven and cool to room temperature. Reduce the oven temperature to 325°F.

4. For the filling: Place the cream cheese in a large mixing bowl with a paddle. Add the sugar and flour, and mix at low speed until there are no lumps. Scrape the bottom and sides of the bowl at least twice during this process, to be sure no cheese is sticking.

5. Add the lemon zest, salt, and vanilla, and mix to combine. Add the eggs, one at a time, mixing until incorporated and scraping the mixing bowl between additions. Stir in the sour cream.

6. Pour the filling over the crust and bake for 45 to 50 minutes, until the edges of the cake are set one inch in from the edge. The middle should still jiggle when you nudge the pan; in fact, the cake will look underbaked. Measure the temperature of the cake an inch from the edge: when it reaches 175°F, turn off the oven.

7. Prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting. Cooling the cake slowly will keep the top from cracking and ensure a smooth, even texture inside.

8. For the glaze: Whisk together the water, sugar, and cornstarch in a medium saucepan until the cornstarch dissolves. Place over medium heat and cook, stirring constantly, until the mixture boils, becomes clear, and thickens.

9. Remove from the heat and add the food coloring and the drained cherries. Let the mixture cool to room temperature, then spoon it over the cooled cheesecake. Refrigerate the cake until you're ready to serve.

Nutrition information

Serving Size: 102g Servings Per Batch: 20 Amount Per Serving: Calories: 347 Calories from Fat: 207 Total Fat: 23g Saturated Fat: 14g Trans Fat: 0g Cholesterol: 128mg Sodium: 217mg Total Carbohydrate: 30g Dietary Fiber: 0g Sugars: 21g Protein: 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 12/28/2014
  • Cristina from Los Angeles
  • Cheesecake seemed to be a bit soft in the middle but guests did not notice or mind and ate it enthusiastically. Also made apple pie and chocolate pecan pie bars, but guests mostly seemed to go for this cheesecake. It was very pretty with a perfect surface, nice size, and a rosy red topping of strawberries (out of season). For flavor bought 3 bags (about 10 oz. each) frozen strawberries. When almost thawed, crushed them with a pastry blender. Added sugar, a little lemon juice, and finally a box of fresh strawberries, sliced. No artificial color was needed. (had dissolved sugar in water, and used Instant Clear Gel Powder which I use in pies, but next time would try not to dilute with water then maybe would not need the thickener which seemed to give a slightly off flavor. Maybe a different thickener would be better in this case. Guests did not notice. I am more critical.
  • star rating 11/15/2014
  • Paul A from Plaistow, NH
  • Great recipe. I used a dark springform pan and a dark sheet pan to put under the springform pan. I used a Thermapen thermometer and when the temperature reached 175 an inch in from the pan, I took it out of the oven. I followed all the directions and didn't cut into it until the next day. The center of the cheesecake (about an inch and a half diameter) was not set as well as the rest of the cake. No big deal as I scooped it out and ate it when no one was looking! The taste of this cheesecake is super!
  • star rating 12/21/2013
  • Michelle from Suffolk, VA
  • Taste was fantastic. When we followed this to the letter, adding the pumpkin swirl, we still ended up with a severely cracked top. The second time around, we followed the instructions except used a water bath. Much better results. I think you should add this to the recipe. I'm no novice and was surprised it wasn't included.
  • star rating 10/14/2013
  • rebecca176 from KAF Community
  • This is the first time in years I have tried to make cheesecake again after over baking the first one I made. The directions you provided made it foolproof. To my surprise, this cheesecake turned out perfect! It did not crack until I placed it in the frig but I think that was because I did not separate it from the pan after it cooled down and then I had to leave the house, placing the cheesecake in the refrigerator. I put cherry topping on it. My family loved it, especially my son who is a cheesecake fanatic!
  • star rating 09/17/2013
  • Matthew from Fort Worth, Texas
  • You can't ask for a better NY cheesecake recipe, this definitely better than all the others I've found. But I bake it to 150 degrees and take it out of the oven right away.
  • star rating 07/11/2013
  • Monica from New Windsor, NY
  • Oh my, oh my! Being a native New Yorker, I have had my share of "NY" cheesecakes - the good, the bad, and the ugly. This cake was absolutely wonderful! I followed your instructions exactly, and was rewarded with a cheesecake that did not crack, and was dense without being too heavy. I made mine with a graham cracker crust, (KAF recipe, or course!), and it was heavenly. The only problem I had was that it took almost l3 minutes longer than the stated 50 min. to get to 175 degrees. Could it be because I used a shiny aluminum pan, and not a dark one (which I noticed in your blog)? No matter, it was fabulous!
    The pan finish did make the difference in your cheesecake! A shiny, light-colored pan deflects heat away, upping the baking time it would take for the cheesecake to reach the proper temperature. Glad you stayed with it and knew to increase keep it going until it reached 175F. Best, Kim@KAF

  • star rating 12/19/2012
  • ColeH from KAF Community
  • Really fantastic recipe. The texture of the cheesecake is perfect and the methods are solid. One recommendation that I didn't see mentioned in the recipe is to put some parchment on top of your crust before blind baking it and use some pastry weights to hold it down. This will help maintain the correct shape for the crust. Without them my crusts always puff up a little (despite my thorough docking). Otherwise this one is a keeper!
  • star rating 03/07/2012
  • 8plates from KAF Community
  • Seriously, the best cheesecake ever! My friends call me the cheesecake king. I have made hundreds over the years, all kinds. I used the graham cracker crust recipe but added 2 tsp Almond extract. I followed the recipe exactly, except I used real vanilla bean instead of extract. The zest of a whole lemon was great. I made fresh strawberry sauce and sliced strawberries for the top. OUTSTANDING! Thanks KAF Folks, If your looking for another Fantastic KAF recipe, try the Kitchen sink carrot cake.
  • 02/14/2012
  • srizilla from KAF Community
  • oops forgot to mention used KAF's graham cracker crust instead of listed crust recipe as we prefer cheesecake w the graham cracker contrast. never made a graham cracker crust w confectioner's sugar instead of regular either until KAF but also REALLY good.
  • star rating 02/14/2012
  • srizilla from KAF Community
  • lovely hint of lemon, perfect NY cheesecake texture--comments i got when bringing to work were that it was the best cheesecake that they'd ever had, better even than the famous restaurant version. the cracked oven door was genious and the first time i've made a cheesecake w no cracks. the ingredient profile other than the lemon rind is very close to the philly recipe w very slightly modified proportions. SO good for those who like the dense NY variety. i made the topping w frozen blueberries and while it was good, it did not compare w the cheesecake itself. i will be making it again tonight and have already made a new blueberry topping, a recipe i found and made previously on food.com for lemon-blueberry jam that i think will go heavenly w this cheesecake and be amazing in its own right. lemon and blueberries lovely bright combination, balanced by the richness of cheesecake.
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