New York cheesecake is a dense, high-cream-cheese baked cake on a graham crust, served plain or with a fruit topping. A bakery-counter and steakhouse staple in New York City since the 1920s.
Where to eat it: 4 restaurants across 1 city.
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.
Common allergens: Gluten, Dairy, Eggs
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.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
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, plain or strawberry.
Tip: The Brooklyn original is the right room. The Times Square outpost serves the same cake under different lighting.
Worth the queue: Original New York cheesecake
Eileen Avezzano has baked mini cheesecakes on Cleveland Place in Nolita, New York City since 1975. Single-portion glass-display counter, 25 flavours rotating weekly.
Tip: The plain or strawberry are the originals. The Oreo and the salted caramel are the indulgent picks; share two.
Worth the queue: Strawberry mini cheesecake
Veniero's has filled cannoli on East 11th Street in the East Village, New York City since 1894. Sfogliatelle, pignoli cookies, ricotta cheesecake, espresso behind the counter.
Tip: Cannoli are filled to order at the counter; never buy pre-filled. Espresso at the bar is the after-dinner move.
Worth the queue: Cannoli
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.
Tip: Cash only, weekdays only. Drive or take the 1 train to 238th; the bakery is two blocks west of the subway.
Worth the queue: Plain cheesecake
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