New York Cheesecake. Photography: Tina Guina, unsplash
New York Cheesecake. Photography: Tina Guina, unsplash

New York Cheesecake

In the French cult film "Rabbi Jacob", the American rabbi (played by Louis de Pons) takes treasure to Paris: a New York cheesecake from Williamsburg

The Jewish immigrants from Eastern Europe brought many recipes to America that became part of the culinary pantheon of the United States. This cheesecake is one of them: reinforced with cream cheese (Philadelphia, of course) the cake became an international icon – New York Cheesecake.

Ingredients for New York Cheesecake

For the Base:

  • 3.5 oz (100 grams) butter cold, cut into cubes
  • ¼ cup (50 grams) Sugar
  • 1 cup (140 grams) flour
  • ½ teaspoon vanilla extract pure
  • 2 egg yolks

For the Filling:

  • 3.3 lbs (1½ kilograms) cream cheese
  • 2 teaspoons vanilla extract pure
  • 1½ teaspoons grated lemon peel
  • 1 teaspoon grated orange peel
  • ⅓ cup (75 ml) sweet cream
  • ⅓ cup (46 grams) flour
  • 4 eggs
  • 3 egg yolks
  • 8 oz (225 grams) Sugar


Prepare the Cheese:

  • 1. The day before preparing the cake, place the cheese in a dense strainer, in the refrigerator and drain the cheese from liquid. Please note, only 2.7lbs (1.225 kg) of drained cheese should be used.

Prepare the Base:

  • 2. Pulse butter and flour in a food processor until you get a mixture of coarse crumbs. Add the vanilla and egg yolks and process briefly just until you get a lump of dough.  

  • 3. Press the dough into the bottom of the pan with your hands, pierce with a fork and bake for 20-25 minutes in an oven preheated to 302F degrees (150C) until the dough takes on a light golden color. Cool on a wire rack.

Prepare the Filling:

  • 4. Increase the oven temperature to 375F degrees (190C).

  • 5. Mix cheese with vanilla and zest until a uniform mixture is obtained. Add cream and mix until just combined. Finally, gradually add the flour.

  • 6. Beat the eggs and yolks with the sugar at medium-high speed for 8-10 minutes until the mixture is puffy and pale. Fold the egg mixture into the cheese mixture in three batches.

Bake and Serve:

  • 7. Transfer to the pan with your pre-baked base and place on a baking sheet. Bake for about 11 minutes. The cake will rise a little, should not brown and remain light. Immediately lower the temperature to 212F degrees (100C). It is advisable to open the oven door slightly for 30-60 seconds to lower the temperature quickly. Bake for another 40 minutes or more, until the top looks bright and dry, the edges are firm and the center vibrates a little.

  • 8. Turn off the oven, open the door a little and leave the cake inside until completely cool. Run a small knife around the edges to release from the sides, cover and place in the refrigerator overnight.

  • 9. Remove from the refrigerator about 20 minutes before serving and slice with a knife dipped in hot water and cleaned.  

    *שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.