New York Style Cheesecake

The New York Style Cheesecake is a traditional classic. Its simplicity speaks loud.  Big, Bold & Beautiful with a unique floured crust giving each 2-inch-thick bite a mouthful of THE most deliciously creamy cheesecake EVER!

Classic New York Style Cheesecake with Strawberry Topping | URBAN BAKES

Oh you didn’t hear?!  July 30th is National Cheesecake Day!  

C’mon, you HAVE to know this.  And if you did already know, are you about sick of it hearing it by now?

I can only imagine you’ve probably heard about this crazy US food holiday at least once today before reaching this post.  And why is that?  Because a HUGE group of us, food bloggers, have joined together in creating cheesecakes just for you.  There’s more than 60 of us!

I feel like the internet and all social media just had a major cheesecake explosion.  BOOSH!!  And I’m just as guilty for being a part of it.  :-)

Classic New York Style Cheesecake with Strawberry Topping | URBAN BAKES

I may be a little biased here but isn’t the New York Style Cheesecake a classic?!  I don’t eat cheesecakes enough to know but I can’t seem to think of a more simple, more classic cheesecake than this.  If you know of one, don’t hesitate to let me know.  Until then…

I’m reppin New York with this cheesecake! 

Now I’m going to be perfectly honest about the making of this simple beauty.

Classic New York Style Cheesecake with Strawberry Topping | URBAN BAKES

You may have heard horror stories about cheesecakes cracking and I’ve been there.  A little more than a year ago to be exact.  After all the prepping and baking, the damn thing CRACKED right down the center!  Can you imagine?!  I wanted to take that cheesecake and throw it against the wall!  Don’t worry, I didn’t but I really wanted to.  So much cream cheese goes into a cheesecake, it was painful to see it go to waste.  Sure I had a piece but it wasn’t good enough to post here.

Classic New York Style Cheesecake with Strawberry Topping | URBAN BAKES

So this leads to my point…  THIS cheesecake is actually really simple to make.  Follow the directions exactly as is and you’ll be good.  Remember to NOT poke the cake to check readiness and don’t jip the cooling directions.  There’s a reason why it’s a long process.

If you follow these directions as is, you’ll have yourself one hell of a deliciously creamy cheesecake.  I even had the doormen downstairs tell me they thought it was better than Juniors!! Ain’t that something!

Classic New York Style Cheesecake with Strawberry Topping | URBAN BAKES

Did you enjoy this recipe? Consider rating and commenting below. I love to see your feedback and help answer any questions you may have. And don’t forget to check below for related recipes.

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New York Style Cheesecake | URBAN BAKES

New York Style Cheesecake

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  • Author: URBAN BAKES
  • Total Time: 15 hours 45 minutes
  • Yield: 9-inch cheesecake 1x


It’s simplicity speaks loud…  Big, Bold & Beautiful with a unique floured crust giving each 2-inch-thick bite a mouthful of THE most deliciously creamy cheesecake EVER!   


Units Scale


  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 egg yolks


  • 5 (8 oz.) packages *Neufchâtel cheese, softened
  • 1 3/4 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 5 whole eggs
  • 2 egg yolks
  • 1/4 cup whipping cream



  1. Heat oven to 400 degrees F. Grease bottom and sides of a 9-inch round, springform baking pan and place over a cookie sheet; set aside.
  2. In a medium bowl using a pastry cutter or a long-tinned fork, cut butter into the flour, sugar and 2 egg yolks until a solid ball of dough forms.
  3. Press about 1/3 of the dough onto the bottom of the baking pan. Release and remove the spring; set aside. Bake for 8-10 minutes or until light golden brown. Allow to cool for a few minutes. Assemble sides of pan with the bottom.
  4. Press the remaining dough about 2-inches up the sides of the pan. Double line the outside of the baking pan with foil to prevent leakage. Increase oven temperature to 450 degrees F.


  1. In a large bowl, beat cheese until smooth. Beat in sugar, flour and salt until smooth. On low speed, beat in whole eggs and 2 egg yolks and cream until well blended.
  2. Pour batter into crust. Be sure to stop about 1/4-inch from top rim of the crust. The cheesecake will rise slightly and then sink once cooled.
  3. Bake for 15 minutes at 450 degrees F. Then, reduce temperature to 200 degrees F and bake for 1 hour 25 minutes to 1 hour 40 minutes longer or until set. Cheesecake should remain firm 2-inch from sides of cake with the center jiggling slightly when moved. Note: The cheesecake will set upon cooling. Do NOT poke holes in the cheesecake – this may cause cracking.


  1. Once baking is complete, allow cheesecake to cool in the oven turned off for 30 minutes.
  2. Remove cheesecake and allow it to cool on a wire rack for 30 minutes with sides of the pan still in tact.
  3. Run a butterknife along the outside perimeter of the crust to loosen from the sides of the pan. Refrigerate uncovered for 3 hours or until chilled.
  4. Cover and continue to chill for 9 hours or more in the refrigerator.
  5. Run knife along the outside perimeter of the crust one last time. Release the spring. Using a clean, dry paper towel, lightly dab the top of the cheesecake to absorb any moisture. Cut into 8 equal slices and serve with a strawberry topping or any fruit desired. ENJOY!


Crust portion of the original recipe was doubled to give cheesecake a more stable foundation.

Regular cream cheese may be substituted for Neufchâtel cheese. (I prefer Neufchâtel cheese because it’s naturally 1/3 less fat than cream cheese)

  • Prep Time: 45 minutes
  • Cook Time: 2 hours

New York Style Cheesecake recipe was adapted from (p. 218) Betty Crocker Cookbook or

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5 thoughts on “New York Style Cheesecake”

  1. This New York Style Cheesecake seems amazing and unique. Super excited to try this one, thanks for sharing this one with us, will love to try this one.

  2. So are you saying that the crust as you have it listed is a double amount or we should double what you have listed? I made this a few years ago and I can’t recall what I did but I do remember loving the cheesecake! I’m planning to make it again for a birthday this weekend.

    1. Hi Christina!
      The ingredients in the crust portion of the recipe card is already doubled so you don’t have to. The original recipe called for half of everything listed but I decided to double it for a stronger foundation since the cheesecake is a heavy one. Glad you loved it! And Happy Birthday to the one you’re making it for :)

      1. OK sounds great. I could not remember what I had done! But yes I absolutely loved it and I have had juniors cheesecake in the past and I would say it would easily rival it! I hope it turns out as well this time as it did the last time!

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