Classic New York Style Kosher Cheesecake Recipe

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I’ve been making cheesecake for over twenty years, and this recipe never fails to impress. There’s something deeply satisfying about creating this rich, creamy dessert from scratch. The technique might seem intimidating at first, but once you understand the basics, you’ll wonder why you ever bought store-bought versions.

Cheesecake has fascinating origins that trace back to ancient Greece, but the New York style we know today developed in the early 1900s when cream cheese became widely available. Jewish delis and restaurants in New York perfected this dense, smooth version that’s become the gold standard. What sets New York cheesecake apart is its pure flavor and incredibly smooth texture, achieved through proper mixing technique and gentle baking.

The Secret to Crack-Free Cheesecake

The key to perfect cheesecake lies in three critical steps: using room temperature ingredients, not overmixing the batter, and baking it low and slow. Cold cream cheese creates lumps that never fully smooth out, while overmixing incorporates too much air, leading to cracks. I always beat the cream cheese first until it’s completely smooth before adding eggs one at a time. The water bath might seem like extra work, but it creates gentle, even heat that prevents the dreaded cracks on top.

When to Serve This Classic Dessert

This cheesecake shines at any celebration, from Shabbat dinner to holiday gatherings. I love serving it with fresh berries or a simple berry compote, though it’s absolutely perfect on its own. The beauty of cheesecake is that it actually improves with time, developing deeper flavors after a day or two in the refrigerator. Plan ahead and make it two days before you need it for the best results.

Classic New York Style Kosher Cheesecake Recipe - American recipe
I've been making cheesecake for over twenty years, and this recipe never fails to impress. There's something deeply satisfying about creating this rich, creamy dessert from scratch. The technique might seem intimidating at first, but once you understand the basics, you'll wonder why you ever bought store-bought versions. Cheesecake has fascinating origins that trace back to ancient Greece, but the New York style we know today developed in the early 1900s when cream cheese became widely available. Jewish delis and restaurants in New York perfected this dense, smooth version that's become the gold standard. What sets New York cheesecake apart is its pure flavor and incredibly smooth texture, achieved through proper mixing technique and gentle baking. The key to perfect cheesecake lies in three critical steps: using room temperature ingredients, not overmixing the batter, and baking it low and slow. Cold cream cheese creates lumps that never fully smooth out, while overmixing incorporates too much air, leading to cracks. I always beat the cream cheese first until it's completely smooth before adding eggs one at a time. The water bath might seem like extra work, but it creates gentle, even heat that prevents the dreaded cracks on top. This cheesecake shines at any celebration, from Shabbat dinner to holiday gatherings. I love serving it with fresh berries or a simple berry compote, though it's absolutely perfect on its own. The beauty of cheesecake is that it actually improves with time, developing deeper flavors after a day or two in the refrigerator. Plan ahead and make it two days before you need it for the best results.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 1½ cups graham cracker crumbs about 12 whole crackers
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • ¼ teaspoon salt
Cheesecake Filling
  • 2 pounds cream cheese room temperature
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • ⅓ cup sour cream room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour

Method
 

Prepare the Pan and Crust
  1. Preheat oven to 350°F. Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent leaks.
  2. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix until evenly moistened.
  3. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then remove and reduce oven temperature to 325°F.
Make the Filling
  1. In a large bowl, beat cream cheese with an electric mixer on medium speed until completely smooth and no lumps remain, about 3 minutes.
  2. Gradually add sugar, beating until well combined. Scrape down the bowl sides as needed.
  3. Add eggs one at a time, beating on low speed just until incorporated after each addition. Don't overmix.
  4. Beat in sour cream, vanilla, salt, and flour just until combined. The batter should be smooth but not airy.
Bake the Cheesecake
  1. Pour the filling over the crust and smooth the top with a spatula.
  2. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  3. Bake for 55-65 minutes, until the center is almost set but still slightly jiggly when gently shaken.
  4. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
  5. Remove from water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, bring all ingredients to room temperature before starting. This prevents lumps and ensures smooth mixing. The cheesecake can be made up to 3 days ahead and stored covered in the refrigerator. Run a thin knife around the edges before removing the springform ring to prevent cracks. Serve with fresh berries, berry sauce, or enjoy plain.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 35g 45%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 365mg 16%
Dietary Fiber 1g 4%
Total Sugars 28g
Protein 9g 18%
*Percent Daily Values are based on a 2,000 calorie diet.
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