NY Cheesecake

Recipe by Susan Reid

New York-style cheesecake, as its name suggests, is native to the Big Apple. Its signature ingredient is sour cream which, along with a hint of lemon, gives the dense, creamy filling a touch of tang. Baked in a cookie crust, New York cheesecake typically sports cherry or strawberry topping. But feel free to top your cheesecake with blueberries, pineapple, or any fruit you choose.

30 mins
45 mins to 1 hr 55 mins
1 hr 5 mins
one 10" cheesecake
NY Cheesecake


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 400°F. Lightly grease a 10" springform pan.

  2. To make the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly, then add the egg and continue to mix until a soft dough forms.

  3. Press the dough on the bottom and an inch up the sides of the prepared pan; prick it all over with a fork, and bake for 15 minutes, until light golden brown. Remove from the oven and cool to room temperature. Reduce the oven temperature to 325°F.

  4. To make the filling: Place the cream cheese in a large mixing bowl with a paddle. Add the sugar and flour, and mix at low speed until there are no lumps. Scrape the bottom and sides of the bowl at least twice during this process, to be sure no cheese is sticking.

  5. Add the lemon zest, salt, and vanilla, and mix to combine. Add the eggs, one at a time, mixing until incorporated and scraping the mixing bowl between additions. Stir in the sour cream.

  6. Pour the filling over the crust and bake for 45 to 50 minutes, until the edges of the cake are set one inch in from the edge. The middle should still jiggle when you nudge the pan; in fact, the cake will look underbaked. Measure the temperature of the cake an inch from the edge: when it reaches 175°F, turn off the oven.

  7. Prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting. Cooling the cake slowly will keep the top from cracking and ensure a smooth, even texture inside.

  8. To make the glaze: Whisk together the water, sugar, and cornstarch in a medium saucepan until the cornstarch dissolves. Place over medium heat and cook, stirring constantly, until the mixture boils, becomes clear, and thickens.

  9. Remove from the heat and add the drained cherries. Let the mixture cool to room temperature, then spoon it over the cooled cheesecake. Refrigerate the cake until you're ready to serve.

Tips from our Bakers

  • You should know: If your cream cheese is at room temperature before you use it, the filling will have fewer lumps.
  • When you mix the cream cheese and sugar together, do it slowly, because you don't want the mixture to have any extra air in it; that would make a poofier cheesecake, not the solid style this dessert is known for.
  • The center of the cheesecake will be quite loose at the time the oven is turned off. Heat will continue to travel from the outside of the cake to the inside; the center will finish cooking as this happens. Cooking the cheesecake too much will cause the eggs to overcook, and the top of the cheesecake to crack.
  • For a swirled cheesecake, remove one cup of batter and flavor with your favorite add-in. For pumpkin, add 1/2 cup pumpkin puree, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, a pinch of allspice and one egg. Mix well and dollop evenly over the remaining batter in the pan. Swirl together with a sharp knife. Bake as usual.