If you read my blog posts, you will realise how madly I am in love with cheesecakes. It is something which I never think to exclude from my life. Whenever I plan to diet, I always keep room for my cheesecake slice as my cheat meal. My kids have inherited my taste buds and their love for cheesecakes is same like me. I have shared many recipes of cheesecakes and this time I am sharing a very special New York cheesecake recipe. Among all cheesecakes this is my most favourite. It is basic cheesecake which can be enjoyed with a variety of toppings.

If you love cheesecakes like me then do try these yummy cheesecakes

No-bake mango cheesecake

Coconut cheesecake

Strawberry cheesecake heaven

Main difference between regular cheesecake and New York cheesecake is use of cream cheese. Regular cheesecake has heavy cream as its main ingredient, on the other hand New York cheesecake contains cream cheese as its major part. This cake is richer and denser than ordinary cheesecake. It is simply a royal dessert having a very silky, smooth, creamy, and mouth tickling texture with a touch of tangy lemon flavour. There are many more things which make this New York cheesecake special and I have made this special cake in my own way which you definitely love to eat.

New York cheesecake

History of New York cheesecake

Authentic New York cheesecake which is known for its smooth, rich and creamy taste, has a long history. In 1872, a dairy farmer, in attempt of replicating French cheese, accidently invented cream cheese. It became so popular in New York that a grocery store approached to that farmer and ask him to produce a richer version of cream cheese by adding more cream in it. it was then sold in local stores by the name of Philadelphia cream cheese.

Arnold Reuben, who migrated from Germany and owned restaurant in Manhattan, is said to be the creator of New York cheese cake. He came up with classic New York cheesecake in 1930, when cheese producers produce a smooth version of cream cheese with the use of stabilizers.

Famous for his signature sandwiches, once eaten a cheese pie in Germany when he was invited to a dinner party before his migration to New York in 1883. He loved this pie so much that he started experimenting with that dish and came up with an improved version of cheesecake and made New Yorkers addicted to it. mostly New Yorkers used to go to his restaurant for eating his sandwiches and cheesecake.

Precautions for making fool proof cheesecake

  • It’s better that you whisk all the ingredients with hand rather than using electric beater. Over mixing of ingredients affect the texture of cake.
  • Cake pan which you are using for making cheesecake should be clipped because we cannot upside down it after baking. You can only open the clip and separate the ring of pan from cake after baking.
  • Do not forget to refrigerate your cheesecake for at least eight hours before eating. It is very important for making your cake firm.
  • Giving a water bath is also very important for baking a smooth cheesecake. If you bake it without water bath, it will have cracks on its surface when baked.


New York cheesecake is simply a royal dessert having a very silky, smooth,creamy, and mouth tickling texture with a touch of tangy lemon flavour. There are many more things which make this New York cheesecake special and I have made this special cake in my own way which you definitely love to eat.
Course Dessert
Cuisine American
Keyword best new york cheesecake, best new york cheesecake recipe, classic new york cheesecake recipe, hiladelphia new york cheesecake, new york cheesecake, new york cheesecake near me, new york cheesecake recipe, new york cheesecake recipe sour cream, new york cheesecake recipe with sour cream, new york cheesecake secret recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 people


  • clip cake pan
  • Mixing bowl
  • Whisk
  • chopper
  • Baking oven


For base

  • 320 gm digestive biscuits
  • 6 tbsp melted butter

For cheesecake batter

  • 320 gm cream cheese
  • 130 gm powdered sugar
  • 200 ml cream
  • 150 gm yogurt
  • 2 tbsp cornflour
  • 1 tbsp lemon juice
  • 4-5 drops vanilla essence

For topping

  • 200 gm strawberries
  • 3 tbsp sugar


  • Put biscuits in chopper and chop them completely. After chopping add melted butter in biscuits and turn on chopper again to mix butter in them.
  • Take a 9 inch clip cake pan and put chopped biscuits in it. Set biscuits in the base of pan evenly and put pan in freezer for 30 minutes.
  • For cheesecake batter, add cream cheese and sugar in bowl and mix them with whisk for 2 minutes.
  • Add cream, yogurt, eggs, and cornflour in batter and mix all things one by one.
  • Now add lemon juice and vanilla essence in it and mix. Cheesecake batter is ready.
  • Take pan out of freezer and put cheesecake batter in it. Cover base of pan with aluminium foil completely and put pan in baking tray. Add hot water in tray.
  • Put tray in oven and bake cake for 50-60 minutes at 160 degree centigrade. When cake is baked, leave it in oven for one hour and then transfer it in fridge for 8 hours.
  • For topping add strawberries and sugar in bowl. Cover bowl with cling foil and microwave it for 4 minutes. When microwaved, strain strawberries to separate pulp from juice.
  • Add juice in pan ans start cooking. When juice starts boiling, mix cornflour in water and add in juice. When juice gets thicken, sauce becomes ready.

I would love it if you try my recipe and give me a feed back in the comments below. To keep updated with my new recipes subscribe to and also follow me on instagram and facebook.

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