Ingredients:
For the crust:
1 1/2 cups (150g) graham cracker crumbs
1/4 cup (50g) granulated sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup (115g) unsalted butter, melted
For the cheesecake filling:
4 (8 oz) packages cream cheese, softened (about 900g total)
1 1/4 cups (250g) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large eggs, room temperature
1 cup (240 ml) sour cream, room temperature
1/4 cup (60 ml) heavy cream, room temperature
2 tablespoons all-purpose flour (optional, helps stabilize)
Directions:
- Preheat Oven:
Preheat your oven to 325°F (160°C). - Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
Add the melted butter and stir until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, making sure to create an even layer.
Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling. - Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy, about 3-4 minutes.
Add sugar, vanilla extract, and salt, then beat until fully combined.
Add eggs one at a time, mixing in each egg until just combined (don’t overmix).
Stir in the sour cream and heavy cream.
If desired, sift in the flour for added stability, then mix to combine. - Bake the Cheesecake:
Pour the cheesecake batter into the cooled crust, spreading it evenly.
Tap the pan gently on the counter to release any air bubbles.
Place the springform pan on a baking sheet and bake for 55-60 minutes. The edges should be set, but the center should still be slightly wobbly.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. - Cool and Chill:
After 1 hour, remove the cheesecake from the oven and let it cool to room temperature.
Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours (preferably overnight). - Serve:
Once chilled, carefully remove the cheesecake from the springform pan.
Slice and serve as is, or top with fresh fruit, a berry compote, or a drizzle of caramel or chocolate sauce.
Enjoy your homemade New York-style cheesecake!
The story of New York-style cheesecake is a deliciously rich journey that blends both history and culinary innovation. While cheesecake itself has been around for centuries, the version we know as New York-style cheesecake has its roots in early 20th-century New York City.
The Origins:
Cheesecake has its origins in ancient Greece, where it was served as a simple cake made from cheese, honey, and flour. The dish evolved over the centuries, especially after being adapted by Roman and European cultures. But the iconic New York-style cheesecake emerged much later.
In the early 1900s, a man named Arnold Reuben, a restaurateur, is often credited with bringing a unique twist to the classic cheesecake recipe. Reuben, who owned the famous Reuben’s Restaurant and Delicatessen in Manhattan, is said to have introduced a much denser and richer version of cheesecake using cream cheese. This ingredient was a relatively new product at the time, having been created in 1872 by a dairyman named William Lawrence in Chester, New York. Cream cheese’s smooth, dense texture created a more velvety and decadent cheesecake compared to the lighter versions that had been made before.
The Birth of a Classic:
Reuben’s cheesecake, served at his restaurant, quickly became popular, and as New York became a culinary melting pot, this style of cheesecake became synonymous with the city. It was incredibly rich and dense, made with cream cheese, eggs, sugar, and a simple graham cracker crust. The consistency was so distinct that it stood out from the fluffier, more airy cheesecakes served in other parts of the country and around the world.
The cheesecake gained further popularity with the opening of Junior’s Restaurant in Brooklyn, in 1950. Junior’s became famous for its version of New York-style cheesecake, which remains one of the most iconic places to get a slice today. Their cheesecake, too, embraced the use of cream cheese for a rich, firm texture with a tangy finish.
The New York Legacy:
Today, New York-style cheesecake is beloved worldwide. The city’s deep ties to immigrant cultures, particularly Jewish and Italian communities, helped refine and popularize the recipe. It became known for its dense, creamy texture, with the addition of sour cream and sometimes a bit of heavy cream to further enrich the flavor. What sets it apart from other cheesecakes is the use of full-fat cream cheese, which lends the dessert a smooth, indulgent quality.
Though variations of cheesecake exist across the globe, from the Japanese light and airy versions to the no-bake types common in other parts of the U.S., New York-style cheesecake remains a hallmark of the city’s culinary scene. It’s a symbol of the city’s ability to take something simple and transform it into a universally loved delicacy.
The Cheesecake Today:
Now, you can find New York-style cheesecake everywhere — from upscale restaurants to street vendors. But its birthplace in New York City, particularly in iconic spots like Junior’s or the original Reuben’s, remains a cherished part of the dessert’s history. It’s a perfect balance of texture and flavor, where tangy, creamy filling sits atop a crisp graham cracker crust, a dessert so decadent that it’s become a symbol of indulgence.
So, every time you enjoy a slice of New York-style cheesecake, you’re tasting a piece of history — one that’s been perfected over a century and continues to represent the spirit of innovation and rich culinary tradition of New York City.
