New York Style Cheesecake

New York style cheesecake is incredibly rich, creamy and dense.

No water bath required!

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New York Style Cheesecake is not a cake, like Boston Cream Pie is not a pie. Boston Cream Pie is technically a cake, and Cheesecake is technically a torte (because eggs). Or is it a custard pie (no flour, presence of a crust)? Or is it a flan? A tart? Debate amongst yourselves. All we know is there is no debating its deliciousness and top spot among our all-time favorite desserts.

The earliest reference to cheesecake is found in a Greek physician’s cookbook dating back to 5th century BC, when cheesecakes were used in religious ceremonies. However, the actual name “cheesecake” didn’t exist until the English decided to claim it for themselves back in the 15th century.

Cheesecake has evolved over time. Ancient versions used yeast. Around the 18th century, Europeans started substituting beaten eggs, resulting in a sweeter treat that was more like a dessert. American cream cheese is the result of a happy accident in 1872 during an attempt to create a French Neufchâtel knock off.

This New York style cheesecake recipe is lifted as-is from a cookbook called “The Frugal Gourmet on Our Immigrant Ancestors (1990). Jeff Smith was a well-liked, yet somewhat controversial TV chef in the 1970’s, later accused of sexual crimes that ended his career.

The modern cheesecake as we know it comes in two classifications: baked and unbaked. In most but not all cases, a graham cracker crust is standard equipment.

Method and Variations

This gem starts with a base of cream cheese and sour cream, and also omits lemon, found in most traditional New York versions. The purists can add the lemon if they want, but this versatile recipe is just as awesome without it. Feel free to add your favorite fruit purée or rose water. Try switching up the obligatory graham cracker crust with deconstructed Oreos or shortbread cookies.

Cheesecake recipes typically call for baking in a bain marie, or water bath. This ensures gentle, even cooking in a moist heat to prevent a rubbery end result. Water baths can also be dangerous when taking them out of a hot oven. This version doesn’t use a water bath, but also never comes out rubbery. Safety never tasted so good! Make sure to cool the cheesecake slowly and completely to avoid cracks in the surface, and before refrigerating.

Serve small slices unadorned, or top with whatever you like. Sometimes, we’ll serve it with a coulis of fruit as an accoutrement / garnish, or glazed nuts or berries, or broken cookies on top. To really take it up a notch, sprinkle on some sugar and hit it with a kitchen torch for a brûlée top.