New York Style Cheesecake

New York Style Cheesecake slice side view
Eons ago my folks gifted me a KitchenAid mixer for the holidays, old news, I know.  I remember my mom saying to me years prior to that that it’d be a wedding gift.  The wedding didn’t happen until years later, ha, so, whew, glad they didn’t wait, haha! 

Ok so I was thrilled.  Of course, right?!  I mean, what baker wouldn’t be thrilled?!

To thank them, I baked.  Lots.  Surely the first thing I made was chocolate chip cookies to test the mixer out.  Next was French bread though I don’t think I shared that with them. 

The next thing I made was this cheesecake.  I can’t remember exactly but they may have given me a copy of Woman’s Day Desserts* that year too. 

I had never made a cheesecake before but hey, that was not going to stop me.  At the time I very handily lived across the street from a restaurant supply store and they had the right size springform pan super cheap, hence my sign. 

And holy bejebus moly cats and dogs people, what a stellar recipe this turned out to be.  Wowza.

sliced NY style cheesecake on plate
Yum.  Yum yum oh my gosh a million times yum.
Honestly though, I am struggling with this recipe share as I feel kinda possessive of it.  Which is ridiculous as it’s not my recipe and it’s available to the public.  It feels like a secret though, I’m guarded about it, which again is utterly silly.  But.  I do.  Heh!

I mentioned too that my sister-in-law Yan always asks my mom ahead of their visits to town if I’ll be making The Cheesecake.  She loves it.  My folks love it.  I do too.  Mike loved it though he recently informed me that he doesn’t like these thick New York types.  He’s nuts, this is the best ever.  Like ever ever.

Why is there no Chicago Style Cheesecake?  Oh, I guess there is, but pffft, really, is it that different? 

Suppose I’ll have to find out.

Anyway, Yan and family were coming to town, Jen and I have this wonderful baking blog, what better opportunity was there to make it?!  It’s been a very very long time since I have, I’m not sure why.

I am all in on the thick, dense yet creamy types.  The amazing thing about this one is that while it’s dense, it’s light.  Totally not heavy at all.  An oxymoron but true.

To me, the ratio between graham cracker crust and cheesecake on this is, mwah, spot the heck on.  The ingredient list is short and sweet and all about the cream cheese, as it should be.  Plus, you’re not gonna believe this but it is a piece of cake (ha ha cake!  Pun!) to make.

buttering the springform pan
Ready to go!  So simple this is, so few ingredients.
I mean, it’s perfect.  Totally, completely, and stunningly perfect. 

You do need a mixer for this though.  At times I thought this batter was gonna kill mine even so; by hand I can’t imagine.  Hey, it’s the holiday season, put one on your wish list!*

Start by smashing the graham crackers to bits.  I do this by hand with them in a bag and use something weighty.  Sprinkle them in the bottom of a well-buttered 8” springform pan,* even ‘em out, set aside. 

Easy peasy.

sprinkling graham cracker crumbs on bottom of pan
What could be easier than sprinkling crumbs?  Not much.
Next toss the sugar and cornstarch in the ol’ mixer bowl and whirl that around a minute.

quick blend of cornstarch and sugar
Sugar and cornstarch.  In a bowl.  Easy.
Mmk, now things get messy.  Chop the cream cheese into chunks and start tossing them in the bowl with it running.  To be economical, I, heh, buy the obscenely huge blocks at warehouse or restaurant supply stores for this.

adding cream cheese to mixer
Seriously, put on a wetsuit or something, it’s messy from here.
Beat that cream cheese with the sugar etc. until it’s got frosting-like peaks going on.  Scrape the bowl down (it helps having a highly sturdy, oversized spatula* if you can), then add one egg, stir it in, add the second, the vanilla, and stir.

beaten cream cheese in mixer bowl
All beaten into frosting peaks.
Once everything is well mixed, pour in the heavy cream, I know, we’re all in here, don’t skimp, and blend it up. 

Now, I break the rules at this point.  I crank up the mixer to as high as it will go before stuff starts spewing out or the mixer burns out, about medium to medium-high, and whip that deliciousness for a few minutes.  I hear you shouldn’t but whatev’s, I think it makes for a fluffier result which I am very much about.

finished cheesecake batter
Whipped and ready for baking.  Right?, dontcha just wanna scoop your hand right into that bowl?!
Scoop the batter over the graham crumbs, spread it even, and into the oven it goes.  Yep, no water bath.  Just in.  Trust me.

cheesecake batter in springform pan smoothed
Ready, set, go!
All righty, hose down, towel off, haha, and off you go for an hour while this brilliance bakes. 

It’s ready when the edges are set, the center is a bit jiggly, actually the whole thing still wiggles, the top is turning golden brown.  For extra insurance, a toothpick should come out clean halfway between the edge and center.

freshly baked cheesecake right out of oven
Now look at that beauty, straight outta the oven!
Set it on a rack to cool for only an hour, no more, then refrigerate uncovered.  Wrap that puppy up after it has completely chilled, let it set overnight.

cooled chesecake in pan
An hour later, the cheesecake has settled down and it’s time to chill.
Another awesome thing about this cheesecake is that it has only cracked on me once.  Not that it matters, who cares — it’s what it tastes like that matters. 

The hard part is waiting until the next day to stuff your face.  But once you do, gosh I hope you’ll be sitting, it is divine.  Truly truly divine. 

Run a knife under hot water, dry it off, then slice — you’ll get nice clean, pretty slices that way. 

side view of cheesecake removed from springform pan
Free from its springform ring…..let’s eat already, jeez.
Mike requested a blueberry sauce so I obliged with this recipe from My Baking Addiction.  Had some wild blueberries in the freezer, done and done.  (Turns out the sauce was so heavenly, Mike asked me to make more for breakfast the next day.  How’s that for a vote of confidence?!)

view of sliced NY style cheesecake
I see you dropping everything and running to the store right now.  Go!  Go!  Hurry!
Let’s just say dessert time after dinner that evening with the family was profoundly silent. 

Sooo, seriously, the best New York style cheesecake ever ever.  Secret revealed, heh, sigh!

Happy baking!

Note:  This content originally appeared on Flaky Bakers.

New York Style Cheesecake

New York Style Cheesecake

12 slices
Prep time
20 Min
Cook time
1 Hour
Inactive time
24 Hour
Total time
25 H & 20 M
The Ultimate New York style cheesecake recipe, the best ever, the one and only you’ll ever, ever need.


  • 1/2 cup (71 g) heaping graham cracker crumbs (about 3 to 3 1/2 whole graham crackers)
  • 1 cup (198 g) granulated sugar
  • 2 tablespoons (14 g) cornstarch
  • 5 8 oz. packages (1135 g) cream cheese, softened
  • 2 eggs room temperature
  • 2 teaspoons (11 g) vanilla extract
  • 1/2 cup (118 ml) heavy cream


  1. Preheat the oven to 350° F (176° C) and generously grease an 8” springform pan with butter. Crush the graham crackers into crumbs and sprinkle the bottom of the springform pan with them evenly.
  2. In the bowl of a stand mixer, add the cornstarch and sugar. Turn the mixer on to low to combine the two for about 1 minute.
  3. Slice the cream cheese into smaller chunks and add them one by one to the mixer while running on low. Once the cream cheese is in, turn the mixer to medium to combine the ingredients well and until smooth.
  4. Add the eggs one by one and then the vanilla, beat on medium until well blended, scraping the bowl several times as necessary.
  5. Reduce the mixer speed to low and slowly pour in the cream. Once incorporated, beat the batter well for about 1-2 minutes on medium to medium-high speed.
  6. Pour the cheesecake batter into the springform pan and spread it evenly.
  7. Bake for about 1 hour, until a toothpick comes out relatively clean in the space between the edge and middle. The entire cheesecake will still be jiggly.
  8. Cool the cheesecake on a wire rack for no more than 1 hour. Place the cheesecake uncovered in the refrigerator and once it’s completely chilled, cover with wrap. Refrigerate overnight to set completely.


Adapted from Woman’s Day Desserts.*

Nutrition Facts



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Please see the "info" section for nutrition details.

cheesecake, New York

*The Woman’s Day Desserts cookbook, stand mixers, 8” springform pans, commercial silicone spatulas are an Amazon affiliate links.  Happy baking, thanks!  Please see the "info" tab for more, well, info.

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