A dense, creamy cream-cheese cake. Junior's in Downtown Brooklyn builds its version on a thin layer of sponge cake in place of a crust, and Peter Luger closes dinners with it and schlag.

New York-style cheesecake traces to Ashkenazi Jewish cooking of the 1930s, made famous at Reuben's and Lindy's, and modern American cream cheese was developed in 1872. Harry Rosen founded Junior's in 1950, and its cheesecake sits on a thin, soft sponge-cake layer instead of a crust. S&S Cheesecake, made to the same recipe since 1960, is served at Peter Luger. Origin stories for the style compete, so treat any single claim as one version.

Where to eat New York cheesecake in Brooklyn

2 editor picks for New York cheesecake in Brooklyn, ranked by editorial score. All Brooklyn signature dishes · New York cheesecake across every city.

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New York City Specialty Coffee Tour★ 4.8 (17)
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New York City Specialty Coffee Tour

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More places near Peter Luger Steak House and Junior's Restaurant

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Make it at home

Serves Serves 12; one 9 inch cake10 hrAdvanced

Ingredients

  • 1/2 cup sifted cake flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 3 extra-large eggs, separated
  • 1/2 cup plus 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 3 drops lemon extract
  • 3 tablespoons melted unsalted butter
  • 1/4 teaspoon cream of tartar
  • 4 packages (8 ounces each) full-fat cream cheese, room temperature
  • 1 2/3 cups sugar
  • 1/4 cup cornstarch
  • 1 tablespoon vanilla extract
  • 2 extra-large eggs
  • 3/4 cup heavy cream

Method

  1. Heat the oven to 350 F (175 C) and butter a 9 inch springform pan generously. Wrap the outside in foil.
  2. For the sponge, whisk flour, baking powder and salt. Beat the yolks 3 minutes, add 1/3 cup sugar, and beat about 5 minutes to thick ribbons. Add the vanilla and lemon extract.
  3. Fold in the flour, then the butter. Whip the whites with the cream of tartar, add the remaining 2 tablespoons sugar, and beat to stiff peaks, then fold into the batter.
  4. Bake the sponge in the pan 10 minutes until the center springs back, and cool completely.
  5. Beat one cream cheese package with 1/3 cup sugar and the cornstarch on low for 3 minutes. Add the other three packages one at a time.
  6. Beat in the remaining sugar and the vanilla, then the eggs one at a time, then blend in the cream without overmixing, and spread over the sponge.
  7. Set the pan in a hot water bath 1 inch deep and bake at 350 F (175 C) for about 1 hour 10 minutes, until the center barely jiggles.
  8. Cool 2 hours, cover loosely, and chill overnight before removing the sides and slicing with a straight knife.

Editor tip. Cool the sponge fully before adding the filling, and chill the cake overnight; a cold cake slices cleanly.

Common allergens: Gluten, Dairy, Eggs.