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Home / Philadelphia Cream Cheese New York Style Cheesecake Recipe

Philadelphia Cream Cheese New York Style Cheesecake Recipe

Original New York Cheesecake

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Original New York Cheesecake Mark Ferri

As the name implies, the recipe for Junior's famous original cheesecake has been baked the very same way since the 1950s. And for good reason. It's simply The Best cheesecake you can find. "There will never be a better cheesecake than the cheesecake they serve at Junior's on Flatbush Avenue... it's the best cheesecake in New York," wrote Ron Rosenblum (Village Voice, July 26, 1973). The next year, a jury of six cool-headed cheesecake lovers for New York magazine named Junior's the Champion Cheesecake. I asked Alan Rosen what makes it so special: "It's light but not crumbly, oh-so-creamy but not dense, and with that heavenly cream cheese flavor that makes Junior's New York cheesecake famous the world over."

Surprisingly, this is one of the easiest cakes to make. Just follow this recipe that we have specially adapted for your home kitchen. You'll soon proudly be slicing up the best cheesecake you've ever tasted!

Ingredients

Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high

For one 9-inch cheesecake

Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature

1 2/3 cups sugar

1/4 cup cornstarch

1 tablespoon pure vanilla extract

2 extra-large eggs

3/4 cup heavy whipping cream

For one 8-inch cheesecake

Three 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature

1 1/3 cups sugar

3 tablespoons cornstarch

1 tablespoon pure vanilla extract

2 extra-large eggs

2/3 cup heavy whipping cream

The day before you plan to serve the cheesecake:

Step 1

1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.

Step 2

2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

Step 3

3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.

Step 4

4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.

On serving day:

Step 5

5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

The Junior's Way

Always bake the cheesecake in a water bath as they do at Junior's. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. It also helps to ensure that your cake will have a smooth top, with no large cracks.

Reprinted with permission from Junior's Home Cooking: Over 100 Recipes for Classic Comfort Food by Alan Rosen & Beth Allen. Text © 2013 by Alan Rosen and Beth Allen; photographs © 2013 by Mark Ferri. Published by the Taunton Press.

How would you rate Original New York Cheesecake?

Reviews (98)

Back to Top Triangle

  • Absolutely Delicious 😋

  • This is my all-time favorite cheesecake recipe! I love how creamy it is. I make it with a shortbread crust, and I do a caramel sauce to drizzle on it. The problem is, I have adult on-set egg intolerance which I just found out about 8 months ago. Has anyone tried this with an egg replacer?

  • the link to the sponge cake crust recipe is not working, does anyone know where i can find it.

  • I love this recipe I make it all the time with all types of cakes

  • Made this cheese cake with a chocolate cookie crumb crust and a chocolate ganache topping....it was so good!!!!

  • OMG! My dad was a New Yorker and every time we would go to NYC we would pick up a cheesecake to bring to my grandmother. This is the real deal and there is not a better cheesecake recipe that I have tried than even comes close!

  • Perfect texture and flavor.

  • This was a HIT! Absolutely delicious and creamy with a perfect caramelized top.

  • Best cheesecake ever! The texture was what made it-rich and creamy, not dense or grainy at all. I have never made a cheesecake with cornstarch or whipping cream so was a little worried but it was absolutely perfect. We did a pretzel crust with salted caramel drizzle. Oh. So. Dreamy.

  • I loved this recipe, It was a bit nerve racking to keep it in a hot bath, but it turned out great!

  • Love this recipe! I made it for my Mom on Mother's Day because she loves Junior's cheesecake. It came out very good and she praised it so much that she said it tasted just like Juniors with a hint of lemon flavor which complements it very well. She even told me I should start selling it. The only difference I'll make next time is to cut down on the baking time or adjust the temperature because my oven was too hot for the time required. Everything else was spot on, it had a little piece left over and that was gone the next day. Thanks for the recipe and God bless you!

  • I've made some pretty good cheesecakes in my time, and this one was one of the best. Even though I forgot to include the heavy whipping cream and realized after it was too late! I was worried it wouldn't have a good consistency because of it, but it was still excellent. It didn't crack at all and cut great. I once had cheesecake in New York City, which I thought was the best thing ever, and I really think this was just as or almost as good. I didn't use this sponge cake crust recipe, but more of a thin tart-like crust. Served it for our Easter in quarantine and my family enjoyed it. It made the meal feel extra special, despite all that's going on in the world.

  • Bake this yesterday, a bit too sweet for me and I added 30ml of lemon juice as well. Didn't say where to put the whipping cream so I mix in with vanilla instead. Overall fabulous recipe and will bake it again!!!!!!

  • Made this cake many times for friends and family. They all look forward to this great cheesecake. Thanks to whoever published this recipe. Live in Rapid City, SD and the only other option is a couple of restaurants or Sam's Club but nothing fresh, anywhere.

  • Amazing!! Classic New York cheesecake.i didn't make the sponge cake portion. I don't like crust on my cheesecake. Came out beautifully and delicious!!

Philadelphia Cream Cheese New York Style Cheesecake Recipe

Source: https://www.epicurious.com/recipes/food/views/original-new-york-cheesecake-51200640