What is the difference between classic cheesecake and New York cheesecake?

Classic cheesecake is often lighter and not always baked. New York cheesecake uses more cream cheese, sour cream, and eggs for a dense, tangy finish. It’s also always baked.

What makes a NY style cheesecake?

It’s the texture and ingredients: a dense, creamy center, lots of cream cheese, a touch of lemon, and slow baking. A water bath helps achieve that signature smooth top.

What is special about NYC cheesecake?

New York cheesecake is all about richness and simplicity. It holds its shape, has bold flavor, and skips frilly extras. Just pure, baked creaminess.

Which is the original cheesecake?

Cheesecake itself dates back to ancient Greece, but New York-style cheesecake as we know it came into fame thanks to Jewish delis and restaurants in the 1900s, especially those using Philadelphia cream cheese.

Classic New York Cheesecake – Foolproof & Delicious

Description

Classic Philadelphia New York Cheesecake with a dense, creamy center and buttery graham cracker crust. Perfect for holidays or any sweet craving.

Ingredients

Scale

For the Crust:

220g (1¾ cups) graham crackers

100g (5 tbsp) unsalted butter, melted

For the Cheesecake Batter:

600g (21 oz) cream cheese, softened

4 eggs, room temperature

1 egg yolk, room temperature

200g (¾ cup) sour cream, room temperature

220g (1 cup) granulated sugar

2 tbsp cornstarch

2 tsp vanilla extract

½ lemon juice (approx. 1 tbsp)

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Instructions

1. Line an 8-inch springform pan with parchment paper.

2. Blend graham crackers into fine crumbs.

3. Mix crumbs with melted butter until evenly combined.

4. Press crust mixture into the base of the pan and slightly up the sides.

5. Refrigerate crust while preparing filling.

7. Preheat oven to 302°F (150°C).

8. Beat cream cheese, sugar, and cornstarch in a mixer until smooth.

9. Gradually add eggs and yolk, mixing on low speed.

10. Add sour cream, vanilla, and lemon juice. Mix until just combined.

11. Pour filling over crust and tap to remove air bubbles.

12.

13. Place a roasting tray with boiling water on the bottom rack of the oven.

14. Bake cheesecake on the middle rack for 1.5 hours.

15.

16. Turn off oven, crack the door, and let cheesecake cool inside for 30–45 minutes.

17. Cool completely at room temperature, then refrigerate overnight.

Notes

Use room temperature ingredients for the smoothest texture.

Avoid overmixing after adding eggs to prevent cracks.

A water bath helps the cheesecake bake gently and evenly.

Refrigerate overnight before serving for best flavor and structure.

Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 444
Sugar: 24.8g
Sodium: 309.7mg
Fat: 29.4g
Saturated Fat: 17.1g
Carbohydrates: 38.7g
Protein: 7.7g
Cholesterol: 151.6mg