Cheesecake New York Style

Name: Cheesecake New York Style
Prep time: 27 min
Cook time: 63 min
Total time: 90 min
Yield: 10 servings
Cuisine: EEUU
Ingredients: 600g Philadelphia-style cream cheese; 3 eggs; 200g sugar; 1 tsp vanilla extract; 200ml 35% fat cream; 1 lemon (zest); 200g digestive biscuits; 80g butter

📍 EEUU

⏱️Prep: 27 min

🔥Cook: 63 min

⏰Total: 90 min

🍽️10 servings

● Difficulty: Medium

The New York-style cheesecake is, in my opinion, the densest and creamiest cheesecake I've had the pleasure of trying. Its base, made with digestive biscuits and melted butter, provides a perfect contrast to the richness of the filling. And it's the filling where this cheesecake shows its true personality: a compact and smooth mixture of Philadelphia-style cream cheese, eggs, sugar, cream, and a hint of lemon zest, all baked in a water bath to perfection without cracking.

I love how this baking technique allows the cheesecake to retain its texture and not break, something that often happens with other types of cheesecakes. And the best part is that it doesn't need anything extra to hold its shape: no gelatin, no whipped cream. Just the power of the cream cheese and the perfection of its texture, which cuts cleanly like a block of marble. This, to me, is what makes a cheesecake truly special.

The key to this cheesecake lies in the quality of the ingredients and the preparation technique. The cream cheese must be of the highest quality, and the proportion of eggs and sugar must be just right. And, of course, the touch of lemon zest is that small detail that takes it to another level. When you eat a cheesecake like this, you understand why it's considered one of the most iconic desserts in New York cuisine. It's an experience that's not easily forgotten, and it leaves you wanting more.

🛒 Ingredients

10 servings

600g Philadelphia-style cream cheese
3 eggs
200g sugar
1 tsp vanilla extract
200ml 35% fat cream
1 lemon (zest)
200g digestive biscuits
80g butter

👨‍🍳 Step-by-step instructions

Crush the digestive biscuits into powder. Mix with melted butter and sugar.
Press the mixture into the bottom of a 23cm springform pan. Refrigerate for 30 minutes.
Beat the cream cheese at room temperature until it's smooth and lump-free.
Add the sugar and vanilla. Incorporate the eggs one by one at low speed.
Add the sour cream and mix gently. Pour over the cold base.
Bake in a water bath at 160°C for 60-70 minutes. The center should be slightly jiggly.
Turn off the oven and let the cake cool inside with the door ajar for 1 hour to prevent cracking.
Refrigerate for at least 4 hours before serving. Serve with red fruits.

💡 Chef's tip

Bake in a water bath so the heat is gentle and even. When removing from the oven, let it cool with the door ajar for 1 hour before taking it out: the sudden change in temperature is the main cause of cracking.

📝 Our take

The genuine New York cheesecake uses Philadelphia cream cheese (or equivalent), not ricotta or light spreadable cheese. The difference is the density: the cream cheese gives a compact but smooth texture that sets it apart from all other cheesecakes. The water bath and gradual cooling prevent cracking: a cracked center is a sign that something went wrong.