New York Cheesecake

Total Time:
13 hr 50 min
30 min
12 hr
1 hr 20 min

6 to 8 servings

  • Crust:
  • 2 cups graham cracker crumbs
  • 5 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons melted butter
  • Filling:
  • 24 ounces cream cheese
  • 1 cup sugar
  • 1 tablespoon lemon zest (recommended: Meyer lemon)
  • 1 teaspoon vanilla
  • 5 eggs, separated
  • 1/4 cup heavy cream
  • 2 tablespoons sugar
  • Topping:
  • 12 ounces creme fraiche
  • 2 tablespoons sugar
  • Cherry Confit, recipe follows
  • Special equipment: a 9-inch non-stick Teflon coated spring form pan
  • Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).

Preheat oven to 350 degrees F

Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.


In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.


Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.

Serve with Cherry Confit.

Cherry Confit:

1 pound fresh cherries, pitted

2 cups sugar

2 cups water

1 cinnamon stick

1/2 vanilla bean, split

2 sprigs thyme (tied with string)

In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.

Yield: 6 servings

Cooking time: 1 hour 20 minutes

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4.4 54
Made this cheesecake for Christmas dessert. Everyone loved the lightness of this compared to a traditional heavy cheesecake. Although some said the crust was too thick. item not reviewed by moderator and published
I have made New York Cheesecakes for close to 30 years and this recipe has given me the best results! The cherry confit is VERY good! The thyme gives such a unique flavor to the cherries that it is just superb. I made this at Thanksgiving for a group of 15; everyone loved it giving me "rave reviews". item not reviewed by moderator and published
I made this in a gluten free version and it was very yummy!! My roomates who are not gluten free loved it!! Try this recipe! item not reviewed by moderator and published
this was the best yet item not reviewed by moderator and published
This recipe is fantastic. I made it for my fiance for Valentine's Day and he loved it! I substituted the cherries for store brand canned cherry filling and no one could tell the difference. item not reviewed by moderator and published
This was not a difficult recipe. I used a prepared graham cracker crust because I did not have my spring form pan at my week-end house. I was able to make 2 cheesecakes and they were yummy. Not the solid, dense, New York Cheesecake that I am used to having; it was more fluffy (I guess due to the egg whites. I substituted cream fraiche by combining sour cream heavy whipping cream item not reviewed by moderator and published
I made this for the first time last night. It turned out perfectly. Definitely the best cheesecake I've ever had. I think the hardest part was gently folding the egg whites into the cheese batter, but if you go slow and take care it's not too bad. The difficulty rating has a lot more to do with how gentle you have to be than how much technique is necessary. Lots of possibilities with the toppings. This is a new favorite! item not reviewed by moderator and published
I will never make this recipe again. Not only was the oven way too hot for cheesecake but folding the egg whites into the batter causes portions of the cheesecake to bake faster and fluffier than the rest. I wanted to make a different recipe from the other 3 I usually work off of- but now I will stick to those 3 and never venture out again. item not reviewed by moderator and published
I have another recipe for the New York Cheesecake which I made several times over the years; received lots of kudos!! I decided to try this one and I would not say I was disappointed, but it's not what a NY Cheesecake is - the texture is a little too fluffy - taste great, but I believe whipping the egg whites and fold it in takes away from what the NY Cheesecake texture and consistency should be. Ideally, I would use 3 eggs and 3 yolks, incorporating them one at a time slowly. I would also put a pan of water in the oven (I started the oven temp at 500 deg. for 10 minutes, and lower to 200 deg. for next 1 to 1.5 hours) which helps with the top not cracking. item not reviewed by moderator and published
I make this with a couple of changes. 1. instead of lemon, my son loves melted white chocolate in it. 2. for a GREAT crust I use pecan sandie cookies instead of grahm crackers (it gives it more texture. 3. Mix up the toppings, it's great with raspberry too! item not reviewed by moderator and published

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