When I was in New York, I remember myself trying to find a good place to enjoy and try, for the first time, a piece of New York cheesecake. In fact, I remember myself looking for a bakery while coming back from the Metropolitan Museum, and before deciding to enjoy a Hot frozen chocolate from Serendipity, instead. I would continue looking for some more days, until, one evening in Grand Central Station, waiting for the train to Pelham. I really love that place, it is an amazing station and felt like home to me, but what surprised me more was the mini market it has inside.
As you’ll probably know if you have read my posts about New York, I always bought some fruits to dinner and two Magnolia Bakery cupcakes as a dessert for me and Jessica, but, one day I decided to buy myself a good piece of New York cheesecake in the market, so I got out of the Grand Central Station, went to the stairs of the Public Library, sat down there and enjoyed my cake. It was a cold december evening and the Bryant Park was full of Christmas shops and ice-skaters, and that cheesecake, despite of being too heavy for me, was full of flavour and vanilla smell. You can feel I miss New York city, can’t you?
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New York Cheesecake
- Total Time: 80 minutes
- Yield: Serves 10 1x
- Diet: Omnivore
Description
A classic New York cheesecake recipe, creamy and rich, with a simple digestive biscuit crust. Perfect for a special occasion or a weekend treat.
Ingredients
- 1 cups (237 ml) digestive cookies
- 2 oz (57 g) melted butter
- 7 oz (200 g) cream cheese
- 4 oz (113 g) granulated white sugar
- 3 eggs
- 3 oz (85 g) greek yogurt
- lemon zest
Instructions
- Preheat oven to 356°F (180°C).
- Crush digestive cookies and combine with melted butter until it resembles wet sand.
- Press crumbs onto the bottom and sides of a springform pan.
- Cover and refrigerate.
- Place cream cheese and sugar in a bowl.
- Beat with an electric mixer until smooth.
- Add eggs one at a time, then add Greek yogurt and lemon zest.
- Beat until combined.
- Pour filling into the refrigerated crust.
- Bake for 15 minutes.
- Lower oven temperature to 248°F (120°C).
- Bake for 45-60 more minutes, until firm but still wet in the center.
- Let cool and rest for a few hours in the fridge before serving.
Notes
- To prevent cracks, use room temperature cream cheese and eggs for a smoother batter.
- For a richer crust, add 1 tablespoon of brown sugar to the digestive biscuit crumbs.
- Cover the cheesecake loosely with foil after the initial 15 minutes of baking to prevent over-browning.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 80
Frequently Asked Questions
Why does my New York cheesecake crack on top?
Cracking usually happens from overbaking or sudden temperature changes. Bake until the edges are set but the center still has a slight jiggle, then turn off the oven and let the cheesecake cool inside with the door cracked open. 
Do I need a water bath for this cheesecake?
A water bath helps the cheesecake bake gently and evenly, which reduces cracking. Wrap the outside of your springform pan in foil to prevent water from seeping in.
How far in advance can I make a New York cheesecake?
Cheesecake actually tastes better after resting. Make it one to two days ahead, cover it, and refrigerate. The texture firms up and the flavor develops as it chills.
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That cheesecake sounds amazing but quite small (which is great for a single-household) so I was wondering what pan size you’d use?