Best New York Style Cheesecake

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This creamy New York Style Cheesecake is a slice of dessert heaven! A dense, velvety filling sits on top of a classic graham cracker crust. Simple and delicious, it will make you fall in love with cheesecake all over again.

The Best New York Cheesecake Recipe

If you’re a cheesecake fanatic like me, you have to try this New York cheesecake. It’s as tasty as it gets and more. Rich with cream cheese, heavy whipping cream, and egg yolks, the vanilla cheesecake filling is stick-to-the-roof-of-your-mouth delicious. Dense and extra creamy and with a lovely hint of lemon, this cheesecake stands out from others. Plus, it sits on top of a buttery graham cracker crust that is the perfect combination of crunchy and melt-in-your-mouth. Trust me. This one is a must-try.

The number of cheesecake recipes I have published over the years is seemingly endless. Of course, I think you should try all of them at some point (I am only slightly joking). But, if you’re looking for something extra special, this New York-style rendition has to be one of my top picks.

Full New York Cheesecake on a blue platter with raspberries and raspberry sauce in the background.

Why You’ll Love This New York Style Cheesecake

Out of all the cheesecake recipes on the market, why choose this one? You’ll see once you make it, but in the meantime, let me share some my favorite things about it.

  • Texture. This NY cheesecake is smoother and creamier than any I’ve ever tasted. It has a firm density to it that makes it sinfully satisfying to bite into.
  • Rich. If you are looking for a decadent dessert, this is it. The extra cream cheese and egg yolks in this recipe provide an unparalleled richness that will cause you to savor and appreciate each, incredible bite.
  • A touch of lemon. The added touch of lemon zest really takes the flavor of this cheesecake over the top. It balances out the richness of the filling beautifully and brings the perfect amount of zing to the dessert.

What Is a NY Cheesecake?

NY cheesecake is really something else. It’s all of the yum of a classic cheesecake but with an added density and richness that is totally addictive. When compared to a classic cheesecake, New York-style cheesecake uses more cream cheese (and a little extra sugar to balance it out), heavy cream instead of sour cream, and extra eggs and egg yolks. The result is a firm, dense, incredibly rich cheesecake. It’s delicious.

Ingredients for NY cheesecake separated into bowls.

Recipe Ingredients

Here’s a list of ingredients needed to make this rich cheesecake. You only need 9 ingredients. Be sure to scroll to the recipe card below for exact measurements.

For the Crust

  • Graham cracker crumbs – Vanilla wafer crumbs would work just as well.
  • Salted butter – Unsalted works too.
  • Sugar

For the Cheesecake

  • Cream cheese – Bring your cream cheese to room temperature before making your cheesecake so that you don’t end up with a lumpy filling. Also be sure to use brick-style cream cheese. Not the kind in the tub.
  • Sugar
  • All-purpose flour – Feel free to use a 1:1 gluten-free flour here instead.
  • Lemon zest – Don’t skip the zest. It gives this cheesecake part of its signature flavor.
  • Vanilla extract
  • Heavy cream – For an extra creamy cheesecake.
  • Eggs – The eggs should be at room temperature. Otherwise, they won’t mix as smoothly and easily into the filling.
  • Egg yolks – The egg yolks should also be at room temperature so that they incorporate more smoothly into the filling. This cheesecake uses both whole eggs and egg yolks. The extra yolks give the cheesecake some extra flavor, so don’t leave them out.
Slice of New York Style Cheesecake on a white plate with a fork and raspberries.

How to Make New York Cheesecake

Here’s a quick look at how to make this classic New York-style cheesecake. Scroll on down to the recipe card below for more thorough instructions.

Crust

  • Prep. Preheat oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

Cheesecake

  • Preheat the oven. Reduce oven to 300°F.
  • Make the filling. Mix together the cream cheese, sugar, and flour. Mixing between each addition, add the lemon zest followed by the heavy cream, followed by the eggs and egg yolks, one at a time.
  • Bake in a water bath. Pour the cheesecake batter into the crust and place the leak-proofed pan inside a larger pan. Fill the larger pan halfway with warm water. Bake for 2 hours.
  • Cool slowly. Turn the oven off and let the cheesecake sit inside for 30 minutes. Crack the oven door and let it sit for an additional 30 minutes.
  • Chill. Remove the cheesecake from the oven and water bath. Wrap in plastic wrap and refrigerate for at least 5 hours.
  • Free the cheesecake! Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate until ready to serve.
Slice of New York Style Cheesecake on a white plate with a fork and raspberries.

Tips for Success

Here are a few tips and tricks that will help guide you in your journey toward making the best NY cheesecake possible. Feeling extra studious? Check out my post, How to Make a Perfect Cheesecake: 10 Tips and Tricks for the ultimate cheesecake guide.

  • Use a springform pan. Unless you want to deal with a big old mess, use a springform pan. It will make removing the cheesecake from the pan a breeze.
  • Leak-proof your water bath. Check out my post on How to Bake Cheesecake in a Water Bath. No one wants water leaking into their cheesecake filling. It’s a surefire way to ruin your dessert.
  • Room temperature ingredients. Make sure your cream cheese and eggs have reached room temperature before you start on your cheesecake. This will ensure that everything incorporates smoothly, easily, and uniformly and will help prevent you from over-mixing (see my next tip).
  • Mix on low speed and not for too long. When making the filling, mix on low speed and only until everything is incorporated. No more. This will help to reduce the amount of air added to the filling and, thus, help to keep your cheesecake from cracking.
  • Scrape the bowl. As you add ingredients and mix them in, be sure to pause the mixer to scrape down the sides of the bowl intermittently. This will help ensure that everything makes it into the batter.
  • Cool slowly. Follow the gradual cooling steps prescribed in the recipe card closely. It might take some time, but it is important. The cheesecake will continue to bake as it cools, first in the closed oven and then in the cracked oven. Cooling the cheesecake slowly will also help prevent cracks from forming in the top.
Slice of New York Style Cheesecake topped with raspberry sauce and raspberries on a white plate with a fork.

NY Cheesecake Topping Ideas

This vanilla cheesecake is a lovely blank canvas for all sorts of toppings. Here are some of my favorites.

Proper Storage

Once the cheesecake has firmed up and you’ve removed it from the springform pan, place any leftovers in an airtight cake carrier or wrap the whole cheesecake in a double layer of plastic wrap. If you already sliced the cake, arrange the slices in a single layer in an airtight container. Store the cake in the refrigerator for up to 5 days.

Overhead of full New York cheesecake on a blue platter with raspberries and raspberry sauce in the background.

Can You Freeze New York Style Cheesecake?

Yes! Once the cheesecake has firmed up, wrap the whole thing in a double layer of plastic wrap and store it in the freezer. Alternatively (maybe preferably), you can wrap individual slices in plastic wrap and store them in the freezer that way. They make for the perfect, quick, crave-quenching dessert. Either way, the cheesecake will be happy in the freezer for up to 3 months. Allow it to thaw in the fridge before topping and serving.

More Cheesecake Recipes

If you’ve been following my blog for longer than like a day, you already know that I am cheesecake-obsessed. I’ve done my best to put my obsession to good use by producing a ton of cheesecake recipes for you. Here are a few of my top picks.

Watch How To Make It

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Slice of New York Style Cheesecake topped with raspberry sauce and raspberries on a white plate with a fork.
Recipe

New York Style Cheesecake

  • Author: Lindsay Conchar
  • Prep Time: 45 minutes
  • Cook Time: 3 hours 10 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 12-14
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This smooth and creamy New York Style Cheesecake is a slice of dessert heaven! It’s a rich, velvety cheesecake with a classic graham cracker crust.


Ingredients

For the Crust

  • 1 3/4 cups (235g) graham cracker crumbs
  • 6 tbsp (84g) salted butter, melted
  • 2 tbsp (26g) sugar

For the Cheesecake

  • 40 oz (1130g) cream cheese, room temperature (five 8 oz packages)
  • 1 3/4 cup (362g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 tsp lemon zest
  • 4 tsp vanilla extract
  • 1/2 cup (115g) heavy cream
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature

Instructions

Crust

  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
  3. Bake the crust for 8-10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Cheesecake

  1. Reduce oven temperature to 300°F (148°C).
  2. In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  3. Add the lemon zest and vanilla extract and mix on low speed until well combined.
  4. Add the heavy cream and mix on low speed until well combined.
  5. Add the eggs and egg yolks one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6. Pour the cheesecake batter into the crust. Your pan will be very full.
  7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  8. Bake for about 2 hours. The edges should be set and the center should be somewhat set, but still jiggly.
  9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  11. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
  12. Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate cheesecake until ready to serve.
  13. Serve with your favorite toppings. Cheesecake is best when stored well covered and eaten within about 5 days.

Nutrition

  • Serving Size:
  • Calories: 449
  • Sugar: 30.6 g
  • Sodium: 298.2 mg
  • Fat: 31.4 g
  • Carbohydrates: 35.6 g
  • Protein: 7.2 g
  • Cholesterol: 176.2 mg

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120 Comments
  1. Janet Bryer

    I’ve made this recipe MANY times and it’s perfect! My question is this: can I use sour cream instead of heavy cream?






    1. Lindsay

      So glad you enjoy it! It’s been a while since I did all the testing with this recipe, but I’m pretty sure I tested sour cream. It works just fine, but I believe I preferred the heavy cream in this cheesecake. But yes, you can use it. The bake time might be slightly less.

  2. Jess wilcott

    I am curious about timing with 4” pans for this recipe…and would I still need to water bath them? And how long for oven time? I have 4 4” pans to use

  3. Katie

    Made this for Thanksgiving and it was AMAZING! I’m a very experienced baker and have made many cheesecakes – I was nervous to try something new, but this will be my new standard.






  4. Barbara Erskine

    This looks like one of the best cheesecake recipes yet. The water bath is essential for me when I make cheesecake. What I love about this site is the recipes are complete and work very well. No hidden ingredients or bad surprises. Thank you!

  5. Leona So

    At this moment I am making the cheese cake it is still baking let you know how the cake comes out but it should be delicious. I just added in stead of cream mascarpone did not have cream and also added sour cream, I am baking it as your cake just the same, hope it will be ok.

  6. Larry

    Hi Lindsay
    Made your NY cheesecake recipe for a 9″ pan but actually poured into 2 6″ pans. Qty was perfect.
    9″ pan says bake for 2 hours at 300. Checked the 6″ ers at 1:30 and looked a little dark and only center was jiggly. Looked fine to me. Maybe even a little over. I saw your adjusting sizes article but all metrics wer adjusted based on your classic 9″ and times. How would I adjust this recipe based on my plan?

    1. Lindsay

      I haven’t baked this cheesecake in that size and baking two 6 inch cheesecakes would actually be a little less filling per cheesecake than I mention using in. my guide. That said, what you describe sounds like it turned out well. Did it? You’d want to bake them until the edges are set but the center is still a little jiggly, then do the cooling process. NY cheesecake can get a little more brown on top from the longer bake time.

  7. Mandy

    I plan on making the raspberry sauce. I am just curious… do you drizzle it before serving on the cheesecake or just have it a side if folks want to drizzle sauce on it ? I thought about putting the sauce in my gravy serving fish to make it easier to pour/drizzle … any suggestions ?






  8. Cathy

    Made this cheesecake for Christmas. Followed the recipe exactly and it came out perfect. Creamy, rich, and smooth!






  9. Gail Putnam

    I’ve made this cheesecake twice, so far. It is, by far, the best cheesecake recipe I’ve tried. I get so many compliments when I bring it to someone else’s home. I’ve been asked for the recipe, which I’m happy to share. Love all the tips provided at the end as well. Thank you!






  10. Jessica

    Hands down best recipe for a thick cheese cake. Vanilla and lemony. I used vanilla bean paste which I thought gave it a better more vanilla taste






  11. Annie Toivonen

    I have been making this receipt since 2011. It is absolutely worth all effort. 1000% better than bought cake. Just no comparison. Yes, it takes time to make, the more you make this, the easier it gets. I am glad I found this again. My receipt is getting hard to read. Thank you for putting this back on Pinterest website.

  12. Mary

    Hello Lindsay,
    Would I be able to swirl in strawberry puree into the cheesecake batter? Want to create a strawberry swirl cheesecake.

  13. Catherine

    This is my favorite New York Cheesecake recipe. I LOVE it. I’d like to make this exact as a 6 inch. I’ve read your blog about converting to different sizes but that was for your classic cheesecake Amy recommendations for this recipe?






    1. Lindsay

      So glad you enjoy it! For the smaller size, I would still stick to the ratios of the guide even though the recipe is different. So that would be to use 2/3 of the recipe. That said, the amounts in the New York cheesecake make it a little hard to cut the recipe down and get the same proportions for that recipe. I would just do your best. It may be slightly different than when you make it the full size.

  14. AngelaH

    I have use a lot of your recipe’s and they are always a hit. This New York Cheesecake is my favorite but I would like to make them in 4 and 6 inch cheesecakes. Do you have a recipe for smaller versions? If not could you offer advice on how I can make them

  15. Donald Frenzy

    I have made this so many times but I am just now noticing the crust says 6 Tbsp of Butter or 112g. 112g is 8 Tbsp of butter so I am not sure which to do, I think in the past I did 6 Tbsp but I am not sure.






  16. Destin Cross

    I don’t want to use a water bath because I am cooking three cheesecake all at one and do I still cook it for 2 hour at 300 F and I don’t have heavy cream so is it okay to use heavy whipping cream

    1. Lindsay

      I probably wouldn’t recommend cooking that many cheesecakes at once. Typically when you cook multiple things at once, it actually takes longer for them all to bake. With three large cheesecakes in the oven, I’m not sure how long they would take. Also, without a water bath, your cheesecake is likely to over brown, fall in the middle and crack when it cools. Yes, you can use heavy whipping cream.

      1. Destin Cross

        This Destin again I have one more question I’m not gonna Poor all of the cheesecake filling into my 9 inch pan so do I still cook it for 2 hours

  17. Brian

    Another keeper by Lindsey but I’ve made this recipe twice and on both occasions, I’ve had too much batter leftover. I used the right pan and followed the recipe exactly. All of Lindsey’s other recipes have been perfect but for some reason, this one makes too much. Any guesses?






    1. Lindsay

      It could just be a slight difference in the height of the pans being used. Mine might be slightly taller. If this is something you think you’ll make often and would like all the batter to fit, you could try finding a slightly taller springform pan.

  18. Sylvia

    I loved your cheesecake. For some reason, I have been living with the assumption that you should never open the oven door while it is baking. That left me with trusting timing given by different recipes, and sometimes over baking. Lately, I have come to believe it isn’t going to ruin your cheesecake to test before the time. Do you find that to be true?

    1. Lindsay

      As long as you don’t open it super early in the baking process, it’ll be fine. I would check it around the timing that’s recommended in a given recipe and then add more time if you need to.

  19. Sylvia Stassforth

    I am fairly experienced at baking, including cheesecake. I made this recipe according to your instructions and it was top notch. I did check it, and turned off the oven after 1 hour forty minutes. I also switched out the graham crackers for butter cookies, because my market didn’t have my preferred Carr’s whole wheat crackers. It is most definitely a keeper, if not the best ever, one of the best. The texture was smooth and creamy, but it had more flavor than others. No cracks, either.






  20. Debbie Threatt

    I loved this recipe and it turned out perfect just more brown on top than yours did. Any suggestions? I followed the recipe exactly.






    1. Lindsay

      I’m glad you enjoyed it! As far as the browning on top, it’s likely just a difference in ovens. You could certainly tent the cheesecake part-way through baking if you don’t want it to brown as much.

  21. Angie

    I have been making New York Cheesecakes for my family, at least for 25 years. They always came out delicious, but deep down I knew the ones I get in a restaurant had something a little different about them that I personally preferred.

    So this year I went on a Google search to see what I can find, and I came up with this recipe. And oh my goodness, it’s absolutely out of this world. By far the best cheesecake I ever made. It tastes exactly like something bought from a reptible bakery. I did add in more zest, but other then that I didn’t alter anything else.

    I always use shortbread cookie dough crust because it’s used as the crust in a traditional ricotta cheesecake (another delicious cake made with cheese, but it’s different in every way from a NY style cream cheese cake). On the crust, sometimes, I cheat and buy 1 package of Keeblers Short Bread cookies. .All of them get tossed into my food processor with half cup of sugar and melted butter & BAM, you got yourself a shortbread crust.

    Anyway, if anyone is looking to make a cheesecake with heavy cream, this is the recipe to use.






  22. Sandra Appelman

    One question, I am making this again for our work Christmas Party. One person is gluten free. She can have corn starch……what should the measurement be for corn starch instead of flour? The same, more or less? Thanks!

  23. Judy

    This cheesecake is so good and came out perfect. I made one Sunday and everyone wanted me to make another for Thanksgiving!






  24. shirley

    Hi,
    In your New York style cheesecake video, i see that you are using a dark non stick springform pan. I do know all non stick pan should be -25F for all recipes. Does that means if you are using an aluminum springform pan it should be set at 325F oven temperature?

  25. Liliana Sivoli

    Love it!! It’s been my first NY cheesecake and definitely i’ll keep this recipe FOREVER! Taste delicious, perfect texture and size. Thanks a lot🥰🧑‍🍳 I feel sooooo happy!!!!






  26. Judy

    I’ve made a lot of cheesecakes, but this was THE best. So creamy. I was worried when it had to bake for 2 hours, but it was perfect. Looked like it came from a store. Thanks for the recipe! It’s a keeper. 😁






  27. Ann Johnson

    I love this cheesecake recipe so much. Can I add instant pudding and add nilla wafers to make a banana pudding cheesecake!

      1. Laurie

        I’ve made this recipe twice and it was outstanding! Since I have an 8″ springform pan there is leftover. What tenp and for how long should I bake the same recipe in small tart pans? Thank you so very much! All of the 11 recipes I’ve tried of yours are the bomb!






      2. Lindsay

        I’m so glad to hear you’ve enjoyed the recipes! I haven’t ever made cheesecake in a little tart pan, so I’m not sure how to adjust for that. Sorry!

  28. Annmarie

    I made this for my daughter’s birthday and everyone loved it now my other daughter’s boyfriend wants a peanut butter one just like it how do I make it so it’s just as awesome






    1. Lindsay

      I’m so glad you enjoyed it! As for a peanut butter version, it’s hard to say how to change it without testing it, plus any changes like that will ultimately change the final texture so it won’t be quite the same. But you could try replacing the heavy cream with peanut butter, or maybe reduce the cream by half and then add 1/2 cup of peanut butter. You just may need to account for a little bit different baking time.

  29. Lori R Hamilton

    Oh my goodness…this is the best cheesecake ever!! Mine only took an hour and a half to cook and I didn’t use a water bath. I had a big crack that almost went away in the cooling process. I probably overcooked a bit but it was completely perfect! Thank you! I also use 3t of vanilla bean paste and 1 t of vanilla and it had the cool vanilla specks…which I love!






    1. Lindsay

      I’m glad you enjoyed it! Yes, without a water bath the cheesecake will cook more quickly and typically cracks.

  30. Glenna Vogt

    OMG I just made this and it turned out fabulous. Thank you so much for this recipe I am 66 and this was my first attempt at New York Cheesecake. Nailed it thanks to you.

  31. Gina

    HELP! I’ve made this cheesecake twice before and it’s literally amazing. I got so many compliments on it. However, this time I made it I totally forgot the heavy cream! I realized when I went in my fridge and it was sitting there staring at me. The batter consistency felt normal when I was pouring it into the pan. I didn’t even notice anything wrong. It’s been in the oven for 2 hours already. Will it be okay?? My Mom loves dense cheesecake so I hope that’s the only effect.






    1. Lindsay

      So glad you’ve enjoyed it! As for leaving out the cream, it should be fine. It probably will be more dense and a little less creamy, but otherwise ok.

  32. Wendy Lee

    Hi, I made this cheesecake and it’s the best I’ve ever tasted, absolutely wonderful!! So velvety smooth. Just a quick question, to make a smaller one with half the ingredients, would you half the cooking time ?






  33. Anna

    This recipe is so delicious! I have friends and family always requesting this recipe when they try it. I don’t think we’ve ever had left overs! Have you tried adding chocolate to the mixture before? I’ve read other recipes adding melted semi sweet chocolate, but I’m not sure if the amount of sugar should be reduced without getting overly sweet?






    1. Lindsay

      So glad you enjoyed it! I haven’t tried adding chocolate to this one, but do have a dark chocolate cheesecake you could try. I didn’t reduce the sugar because it’s dark chocolate, which is more bitter so the sugar is actually good.

  34. Jackie H Motsenbocker

    Lindsay This recipe is awesome. I love NYC and cannot say I’ve had better (including Cheesecake Factory). I have a question…the first time I made it, the rise was well above the pan. It was delicious. I made it again today…no rise at all. What might I have done wrong and which way should it turn out?

    1. Lindsay

      I’m so glad you enjoyed it! The rise in this cheesecake comes from the eggs. So maybe you added more or less eggs by accident to one of those versions? It should rise a bit, but not above the pan.

  35. Colleen

    This was wonderful!  Is it possible to make the filling gluten-free?  I have no experience with possible substitutions but have a friend with a gluten allergy.






  36. heymamatrey

    Hello Lindsay and all other cheesecake-bathers. I am, primarily, a sourdough bread baker. I can’t for the life of me understand why everyone is so loyal to the triple-wrap and bathe method of baking cheesecakes. For sourdoughs you also need a humid/steamy environment. All we breadzies do is place an oven-safe bowl of boiling water in the bottom of the oven. Et voila! I also use this technique for my cheesecakes, and it never, ever fails to provide creamy-dreamy, crack-free cakes.

    My best friend just texted me the following: “It appears some water made it into my springform” (sad face emoji) Sad day in cheesecake land.” Don’t let this happen to you! There’s really no need to risk it. Trust me.






      1. trey

        Oh Noooooooo! The cheesecake experimentation saga continues.
        Time and temp modification? Lower and slower? I actually bake at 275 when I have the time to do so. I’m sure you left it in the oven after baking, cause you sound like this is not your first rodeo. Oh, you could pour some of the boiling water right onto the floor of your oven to create a big steam at the beginning. Careful not to steam-burn your fingers (which I’ve done before, sigh.

        Best, and sorry, really sorry. Trey

    1. Angie

      I do the same. As soon as I turn the oven on, I put a pan of boiling water on the bottom rack . Works perfectly.

      It’s such a sad thing when water leaks into your springform pan ruining your cheesecake.

    1. Lindsay

      Technically you can replace it, but I used heavy cream to add to the dense texture of the cheesecake. Sour cream will alter that a bit.

    2. Sharon

      I made this recipe for very first time making a cheesecake at age 64 !! What was I so afraid of?? You gave so many hints , etc and described the process the best I have ever seen !! Thank you so much ! Today I am making the second one in just a weeks time for my best friend who couldn’t settle for just one piece ! The best cheesecake ever.  Thank you so much !!!

  37. MJ

    I have question regarding the number of eggs. Recipe indicates on one line 5 large eggs and on another line 2 egg yolks from large eggs. Please confirm my understanding that the 2 egg yolks are in addition to the 5 large eggs. (i.e., 5 large eggs plus 2 egg yolks from additional large eggs.). Thank you. I’m anxious to try your recipe. I am hoping this recipe is the really dense NY Style – unlike that creamy Cheesecake Factory stuff.

    1. Lindsay

      Yes, that’s correct. Feel free to read through the blog post to learn why I did it that way. I hope you enjoy it!

  38. Rachael

    How far in advance can I make this cheesecake? You mentioned freezing it for up to 2 months but if wrapping slices individually, how about for the whole cheesecake? Thanks!!

    1. Lindsay

      It should be fine for about 2 months for the whole cheesecake too. Just wrap it well and thaw in the fridge.

  39. Ally

    I made this cheesecake earlier this month, and it was my first attempt at making cheesecake. It came out AWESOME! Decadent and not too sweet. I made a strawberry sauce to go with it, which I also found on your website. I love making your recipes, Lindsay! They always come out so yummy! Thanks!






  40. Erin

    Gosh, I would LOVE a slice of this cheesecake right now!! I’ve even seen versions of New York style cheesecake on the internet that have a crumb topping–thought that was one of the greatest ideas I’d ever seen 😀 In my opinion, crumb topping makes evvvvvvvverything better. That, and sprinkles!

  41. Hannah Kimsey

    It’s seriously delicious. I also paired it with your raspberry sauce recipe. My friends loved it! 
    My only regret is that the top became a little more tan than I hoped for.






    1. Lindsay

      So glad you enjoyed it! It does bake a while in the oven, so that can cause some browning. Maybe try lowering the position a touch in the oven or covering it loosely with some foil once it starts to brown.

  42. Barry

    Wow! What an extremely decadent dessert! I’ve now made several cheesecakes from Lindsay and they all have been winners. This one would be appropriate for an extra special occasion with many guests as this cheesecake goes a long ways. Most can’t handle more than a sliver. One thing I did find extremely helpful was: https://www.amazon.com/gp/product/B07C1RGRN1/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

    I’ve never had good luck wrapping spring form pans with aluminum foil. But this silicon protector works like a charm. It even has a fill line on it. I got the 9″ protector for my 9″ springform pan and it works great. May be something to consider for those that have trouble keeping water out of their crusts like I did.

    Again, great job Lindsay! Thanks for continuing to provide such quality recipes for us!






    1. Lindsay

      I haven’t made an 10 inch, so I’m not sure. You could try increasing the ingredients or leave them as is and have a thinner cheesecake. If you leave them as is, you’d probably want to reduce the baking time a bit.

    2. Dawn MacDonald

      I am terrible with cheesecake and this recipe worked great! Thank you! I have seen your suggestions for toppings, can you suggest any that I can mix in or would it ruin your recipe?






      1. Lindsay

        I’m so glad you enjoyed it. What are you looking to do as far as mixing something in? Like swirling lemon curd in or something?

  43. Christine

    I have a similar recipe to this one, but not as sweet. I do have a question- in the ingredients list, you mention 32 oz of cream cheese, but then 5 8 oz packages, but that would be 40 oz.
    I have a recipe for a Juniors cheesecake that calls for 30 oz of cream cheese for a 8″ cheesecake. I know the recipe by heart, I’ve made it so many times to rave reviews. It calls for just a dusting of graham cracker crumbs in the buttered springform pan, no real ‘crust’. The point is, if you want the denseness of a true NY cheesecake, 40 oz is about right for a 9″ cake. I’ve even made a 10″ with 60 oz. of cream cheese! You can never lose with cheesecake, one of my favorites!
    ( I even downloaded 200 cheesecakes recipes from Ebay once) Hope you are feeling well during this pandemic, looking forward to the little princess making her debut!






    1. Lindsay

      Yes, someone else just pointed that out too. It’s five packages, so 40 oz total. That’s definitely the right amount for a dense cheesecake like this one. It’s so good! Glad to hear you’ve enjoyed one similar. Thanks so much Christine!

  44. Marcia

    The recipe says 32 ounces of cream cheese, but then it says 5 8oz. packages.  That’s 40 oz.  Which is correct?

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29