New York Cheesecake

New York Cheesecake

Ingredient 9-inch Cake 23cm Cake
cream cheese 1½ lbs. 680g
sugar 1 cup 210g
flour 2 Tbsp. 2 Tbsp.
whole egg 3 3
egg yolk 1 1
heavy whipping cream 3 Tbsp. 3 Tbsp.
dark rum 1½ Tbsp. 1½ Tbsp.
lemon juice 2 Tbsp. 2 Tbsp.
graham cracker 5 oz. 140g
butter 4 Tbsp. 60g

Based on the most decadent recipe in The Joy of Cheesecake, this deep-dish delight is baked long and low to achieve a dense texture and a cake so delicious we halted our search for the ultimate New York style cheesecake when we tried it. The heavy texture is offset by a brightness from lemon juice, and a hint of rum adds a complexity to the slow-baked flavor. It’s not a quick cheesecake to make, but every bit worth the time and effort.Whole New York Cheesecake


  1. Set the eggs and cream cheese out to let them come to room temperature.


  1. Prepare crust.
    Put the graham crackers in a plastic bag and use a rolling pin to pound them into a relatively fine powder. Melt the butter in a small microwavable bowl, add the mashed graham crackers, and mix thoroughly. Turn the plastic bag inside out and use it to press the mixture into the bottom of a 9" (23cm) springform cake pan. Put the pan in the refrigerator while you prepare the filling.
  2. Whip cheese and sugar.
    In a large mixing bowl, use an electric mixer to beat the cream cheese until it is fluffy. Add sugar and flour and mix until smooth.
  3. Beat in eggs.
    Add the eggs one at a time, then the yolk, beating after each until well mixed.
  4. Mix in remaining ingredients.
    Add lemon juice and dark rum and beat until well mixed. Add the heavy cream and mix briefly, just enough to incorporate it.
  5. Triple-Bake.
    Pour the mixture into the prepared crust pan. Begin baking it at 475°F (245°C) for 12 minutes. After 12 minutes, turn the oven down to 200°F (95°C) and let it continue to bake for 50 minutes. Finally, turn the oven off and leave the cheesecake in the oven with the door closed for another 60 minutes.
  6. Cool and chill.
    Remove the cake from the oven and let it finish cooling to room temperature, then transfer it to the refrigerator to chill.


  • While you can eat it as soon as it’s chilled, cheesecakes taste noticeably better if they sit in the refrigerator overnight; the flavors mellow and mature.
  • As with most cheesecakes, the quality of the finished product owes quite a bit to the quality of the basic ingredients that go into it. While Kraft Philadelphia cream cheese is the standby, we prefer the softer, creamier Nancy’s, which comes in a tub instead of a brick (and is available organic for not a lot extra). Good eggs also make a difference.
  • Because of the long baking time and slow cooling process, this cheesecake is more resistant to cracking than most. Not that there’s anything wrong with it if it does.
  • You can substitute your favorite from-scratch cheesecake crust for graham cracker; chocolate wafers or vanilla snaps are two obvious choices.