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Classic New York Style Kosher Cheesecake Recipe

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Dairy (Milchig)

New York cheesecake is dense, rich and smooth, with a graham cracker crust and a filling of cream cheese, sugar, eggs, sour cream and vanilla. The style was perfected in Jewish delis and restaurants in New York in the early 1900s.

Tips for a Smooth, Crack-Free Cheesecake

Bring all the ingredients to room temperature so they blend without lumps. Beat the cream cheese and sugar until smooth, then add the eggs one at a time on low speed; overbeating adds air, which causes cracks. Bake at a low temperature, and let the cheesecake cool slowly in the turned-off oven with the door ajar. Run a knife around the edge before releasing the springform ring.

Kosher Notes

Cheesecake is dairy (milchig) and a classic Shavuot dessert. Use cream cheese, sour cream, butter and graham crackers with a reliable hechsher.

Make-Ahead

Cheesecake needs to chill overnight and keeps for 3 days. Serve plain or with berries.

Classic New York Style Kosher Cheesecake Recipe
This classic New York style kosher cheesecake delivers rich, creamy perfection every time with simple techniques that prevent cracks and ensure smooth texture.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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