New York is one of the most multicultural, vibrant, and bustling cities in the world. Someone is born in the city every 4.4 minutes, who knew?
A recognizable and very particular cuisine has flourished in the Big Apple since it was founded in 1624. Of course, there’s the hot dog and the New York-style pizza; there are the pretzels and the bagels, but no list would be complete without the city’s iconic cheesecake.
The word says it was 1929 when someone at Turf Restaurant at 49th and Broadway, decided to make the fork-tender pie we know now as a New York Style Cheesecake.
There are many store-bought New York Style cheesecakes in the market, don’t get us wrong, they’re pretty good.
Probably, there’s also someone around the corner serving a pretty decent slice, so why bother making yours from scratch?
Because this is an American staple, a recipe to take you to the next level of cooking, there’s much pride in making a perfectly balanced, and beautifully textured cheesecake at home.
Our proven recipe is guarantee for a restaurant-quality cheesecake, every time. This will be your favorite baking project, and it’s easier than you think.
You can make both, the crust and the body in about half an hour, and there’s more good news, this two-bowl recipe leaves few dirty dishes.
Baking will take up to an hour because we want a consistent, thick, and fluffy pie. Trust us; patience will be repaid.
You’ll end with a perfect, golden cheesecake you won’t even want to slice. And the smell, oh the smell! Your cheesecake will be your family’s favorite pie, and yours too.
What goes into our New York Style Cheesecake?
For starters, cheese. Cream cheese to be precise. This smooth cheese gives the New York style it’s peculiar cheesy flavor and soft nature.
Did you know cream cheese was invented in New York and not in Philadelphia?
Sweetened Condensed milk will give the pie it’s subtle, balanced sweetness, with the help of a little white sugar.
Flour and eggs give body and texture; without them, it’s just cheese on a pan.
Last but not least, the classic Graham cracker crust. A tightly packed, firm crust holds the deliciously soft filling like a spring mattress.
Chopnotch baking tips
- Not all cream cheese is alike, use full-fat for best results, and mix it only at room temperature.
- A classic New York Style cheesecake is made in a springform pan, one that has removable sides. If you don’t have a springform pan, use a high-edge pan and cover it with parchment paper or aluminum foil. Make sure you leave enough foil to lift the cake once it’s done.
- Don’t over mix the batter, (is there such a thing?… yes.) If you incorporate too much air to your dough, it will rise and fall drastically in the oven, causing cracks.
- Using a water bath is the classic approach for making cheesecake, it cooks evenly, but as you’ll see, slow baking it will deliver similar results.
Let’s get cooking.
New York Style Cheesecake
- 1 cup graham crackers, crumbled
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
- 32 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 4 eggs
- 1/3 cup flour
- 1 tsp lemon zest
- 2 tsp vanilla extract
- Preheat the oven to 300 F. Mix graham crackers, butter and sugar in a bowl.
- Prepare a springform pan, spray with cooking spray. Press cracker mix into the bottom of the pan and spread.
- Beat cream cheese in a bowl until fluffy. Slowly add condensed milk and beat until smooth.
- Add eggs, flour, vanilla extract and lemon zest, mix well to combine. Pour into the pan over crackers.
- Bake for 1 hour. Let cool completely and serve.