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New York Style Cheesecake | URBAN BAKES

New York Style Cheesecake

  • 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!   




  • 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
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