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.
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.
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.
TipCash only, weekdays only. Drive or take the 1 train to 238th; the bakery is two blocks west of the subway.
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.
TipThe Brooklyn original is the right room. The Times Square outpost serves the same cake under different lighting.
New York cheesecake makes more sense with someone from New York City explaining it. These are the classes and tours we have checked, with booking links.
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