New York-Style Cheesecake

"Plan ahead the cheesecake needs to be refrigerated overnight, it may also be baked sucessfully in a 13 x 9-inch baking pan."
photo by a user photo by a user
Ready In:
1hr 50mins
1 10inch springform pan OR a 13




  • Set oven to 400 degrees.
  • Lightly coat a 10-inch springform pan with vegetable spray OR use a 9" x 13" pan instead.
  • For crust: Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter; mix well.
  • Spread evenly on the bottom and to the edges of prepared pan.
  • Prick all over with a fork; bake 15 minutes at 400 degrees, allow to cool.
  • Increase oven temperature to 475 degrees.
  • In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tbsp flour, 5 eggs and yolks; beat until thoroughly mixed.
  • Add in the whipping cream, ONLY enough to blend.
  • Pour the filling over crust; bake for 10 minutes at 475 degrees.
  • Reduce temperature to 200 degrees, and continue baking for 1 hour.
  • Turn off the oven, but leave cake in the oven for another hour.
  • Remove, and cool.
  • Chill in refrigerator overnight.
  • Top with favorite fruit or just serve plain.

Questions & Replies

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  1. Made exactly per the instructions in a 13x9 pan, but this family of cheese-cake lovers did not care for this recipe at all. I hate to give low ratings, but have pledged here on Zaar to give honest ones. Dense indeed, almost to dryness, and no flavor to speak of, I am sorry to say that we did not have the same smooth, creamy experience as the other reviewer. Maybe a fruit topping would have livened things up a bit. Sorry!
  2. This is the best cheesecake I have ever tasted. Very smooth and creamy. Easy to make. Just the recipe I had been searching for. Thank you for sharing it.
  3. Pressure Cooker mentioned that the recipe called for over 2 cups of sugar. It only calls for 1 3/4 cups, the other 1/3 goes in the crust. Perhaps this is why hers did not bake properly. I hope she tries again because this is the perfect creamy, delicious cheesecake recipe, and the perfect base for any specialty cheesecake.
  4. Tasted great, and the recipe was easy to follow. The only thing I would forewarn of is that this takes a LONG time to cook. I left it in the oven for 2 hours and it felt like I could have left it in for another hour. It did set up in the fridge somewhat. I did use a 9" springform pan, not a 10", so that could be the reason why. Definitely cook until non-jiggly! Delicious even though slightly undercooked by yours truly. Next time I make cheesecake it will absolutely be with this recipe.
  5. I’m going to have to vouch, very very highly, for this recipe. It is almost identical to a cheesecake called “The Heavy One” from The Joy of Cheesecake, an excellent cookbook. I recognized it because my sister and I made 9 of these cheesecakes (in addition to 7 chocolate ones) for my wedding (we froze them ahead), and we make them for other special occasions, and it is an awesome recipe! The Joy also calls for ½ t. each of grated lemon and orange rind (which is more for tang than citrus flavor), and an extra 5 minutes at the 475 temp. We bake them with a pan of water in the oven for moisture, and DO worry if it is still jiggly in the center – we would bake extra time if it didn’t appear done. I am so sorry that the other reviewer had such an awful time with the recipe! This recipe is a bit expensive and takes some time, but it is well worth it for special occasions. Also note: a heavy 10” cheesecake, like this one, will easily serve 16.



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