New York cheesecake
Photo: Willis Lam · CC BY-SA 2.0

History

Arnold Reuben (yes, the same Reuben who put a sandwich on the menu) is generally credited with the New York version, served at his East Side restaurant from 1929: a Philadelphia cream cheese base instead of farmer's cheese, baked dense, served plain. Lindy's on Broadway adopted it as a house dessert in 1932 and made it a tourist destination through the 1950s. The Junior's recipe (Junior's of Flatbush, founded 1950) became the canonical version through Brooklyn and remains in production at three Junior's locations. Steakhouse menus citywide still close on a plain wedge with a strawberry sauce on the side.

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Common allergens: Gluten, Dairy, Eggs

Make it at home

Yield 12Hands-on 30 minTotal 8 hrDifficulty Intermediate

Ingredients

  • 200g graham cracker crumbs (or digestive biscuits)
  • 80g unsalted butter, melted
  • 30g granulated sugar
  • 900g full-fat cream cheese, room temperature
  • 240g granulated sugar
  • 30g plain flour
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 4 large eggs
  • 200g full-fat sour cream
  • 60ml double cream

Method

  1. Heat oven to 175C. Wrap the outside of a 23cm springform pan in two layers of foil.
  2. Mix graham crumbs, melted butter and 30g sugar. Press into the pan base. Bake 10 minutes. Cool.
  3. Beat the cream cheese on medium-low until smooth, no lumps. Add sugar and flour, beat to combine.
  4. Add vanilla, lemon zest, then eggs one at a time on lowest speed. Do not aerate.
  5. Beat in the sour cream and double cream until just combined.
  6. Pour over the cooled crust. Place the pan in a deep roasting tray, pour boiling water 3cm up the sides.
  7. Bake 60 to 70 minutes. The edges should be set, the centre still wobbly.
  8. Turn off the oven, crack the door, leave the cheesecake inside for 1 hour. Then refrigerate at least 6 hours, ideally overnight.
  9. Run a knife around the rim before unmoulding. Serve cold, plain, or with a spoon of macerated berries.

Tip from the editors. A water bath is non-negotiable for the flat top New York is known for. No bath, you get a domed crack.

Where to eat new york cheesecake

New York cheesecake in New York City

Junior's Restaurant ★ 4.2

$ BakeryNew York cheesecakeDowntown Brooklyn

Junior's on Flatbush Avenue Extension has baked New York cheesecake in Brooklyn New York City since 1950. Cream-cheese-base, graham-crust, sour-cream top.

Worth the queueOriginal New York cheesecake

TipThe Brooklyn original is the right room. The Times Square outpost serves the same cake under different lighting.

Directions Book

Eileen's Special Cheesecake ★ 4.3

$ BakeryMini cheesecakesNolitaWalk-in only

Eileen Avezzano has baked mini cheesecakes on Cleveland Place in Nolita, New York City since 1975. Open mon-sat 09:00-21:00, sun 11:00-19:00.

Worth the queueStrawberry mini cheesecake

TipThe plain or strawberry are the originals. The Oreo and the salted caramel are the indulgent picks; share two.

Directions Book

Veniero's ★ 4.4

$ BakeryItalian American pastryEast Village

Veniero's has filled cannoli on East 11th Street in the East Village, New York City since 1894. Sfogliatelle, pignoli cookies, ricotta cheesecake.

Worth the queueCannoli

TipCannoli are filled to order at the counter; never buy pre-filled. Espresso at the bar is the after-dinner move.

Directions Book

S&S Cheesecake ★ 4.7

$ BakeryPlain New York cheesecakeThe BronxWalk-in only

S&S Cheesecake in the Bronx has baked one cake only since 1959 in New York City. Plain, dense, the canonical New York cheesecake, supplied to delis citywide.

Worth the queuePlain cheesecake

TipCash only, weekdays only. Drive or take the 1 train to 238th; the bakery is two blocks west of the subway.

Directions Book

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