New York Cheesecake
- June 05, 2025
- by
- Teresa
This cheesecake is my dad’s favorite, so it features largely in many memories of celebrations growing up. Last Father’s Day, I was privileged to bake the cheesecake for him myself, and I think it turned out almost as good as my mom’s!
- flour
- sugar
- butter
- egg yolks
- cream cheese
- salt
- eggs
- heavy cream
A really good New York style cheesecake is almost dry, but not cracked: a sometimes difficult feat to master. It’s also sumptuous and rich, perfect for special occasions. I think this one would be wonderful served alongside a small, dark espresso or an Americano with cream.
how to make the crust…
This cake in general and crust in particular keeps the ingredient list simple. Take your time pressing the crust into the pan in an even layer, and make sure your pan is well greased. This will ensure your cake can release without causing undue heartache.
how make the filling…
Again, take your time. Make sure your ingredients are all at room temperature so you don’t have trouble with cold ingredients clumping up. You don’t want to add a lot of air to the mixture, just incorporate everything smoothly together.
you may also love + serve with…
- this Hazelnut Latte
If you make this recipe, I want to know what you think! Leave a comment and give the recipe a rating, or let me know on Pinterest – hearing about your cooking adventures always makes my day!
New York Cheesecake
Ingredients //
Crust
- 1 cup flour
- ½ cup salted butter softened
- ¼ cup sugar
- 1 egg yolk
Filling
- 5 packages cream cheese 8 oz
- 1¾ cup sugar
- 3 tbsp flour
- ¼ tsp salt
- 5 eggs
- 2 egg yolks
- ¼ cup heavy cream
Toppings
- 1 cup raspberries
Instructions //
Crust
- Preheat oven to 400℉.
- Lightly grease a 9 inch springform pan. Disassemble sides from bottom.
- Cut crust ingredients together with a fork. Press half of dough onto the bottom of the greased pan. Place on a cookie sheet and bake for 8-10 minutes. Cool.
- Assemble sides onto pan and press the remaining dough halfway up the sides.
Filling
- Beat together cream cheese and sugar. Add flour and salt. Beat on medium for 1 minute until smooth.
- Add eggs and cream, beating on low speed until well incorporated.
- Pour into pan and bake at 400℉ for 20 minutes, then reduce oven setting to 200℉ and bake for 1 hour more.
- Turn oven off and let cool for at least 30 minutes without opening the door.
- Remove from oven and let cool on a wire rack for 30 minutes. Run a small sharp knife around the sides to loosen.
- Refrigerate uncovered for 3 hours until chilled.
- Cover and refrigerate for at least 9 hours.
Serving
- Arrange raspberries or your preferred toppings and serve!
Notes
- All ingredients should be at room temperature.
- I have had best success with not cracking by using the regular bake setting rather than convection bake.
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