New-York Style Cheese Cake Recipe | Forks N Knives

New-York Style Cheese Cake Recipe

Sunday, September 21, 2014


I finally made it!

New York Style Cheese Cake!!!

I have had some of the best cheese cake from New York. Eileen's Special Cheesecake being my favorite. The texture,taste,color...everything is just perfect! Even the ones available at Penn Station aren't bad either. I dared make one the other day and in the old fashioned way. Yes,you need will power and patience to not eat it right away!!
Firstly, you dont exactly need stand mixer,i have just used my whisk and it was perfect. Every single ingredient must be at room temperature before you get baking. I kept them out for atleast 6 hours. I used water bath for even temperature distribution and my cake didnt crack...

Start by preheating your oven to 325F. In a zip pouch place the graham crackers or any biscuits of your choice and powder it by rolling pin.

Add 3 tsps of melted butter and spread evenly across the spring foam pans. I have used 2 mini spring foam pans.

Bake for 7 minutes. Mean while lets start working with the cream cheese. In a bowl, add some all purpose flour(to bind the batter),vanilla extract and cream cheese and mix together till smooth. It took me just 5 minutes.

Add lemon juice,sour cream,sugar,egg and mix thoroughly. No need to over mix the batter. Pour onto the prepared pan with a ladle .

Mean while keep some water for boiling and prepare a water bath. This prevents the cheese cake from cracking. Inorder to prevent the batter from leaking as in a spring foam pan wrap two layers of foil before placing in water bath. Bake the cheese cake for 40-45 mins or until upon shaking the pan the centre gives a little jiggle.

Once its done, let it cool inside the oven for another 30 minutes. Leave half the oven door open. 

Notice how the cake has left sides. And yes, No CRACKS!!!!

For best results,allow it cool outside for another 2-3 hours and refrigerate over night or atleast 4 hours before serving. Before opening the pan,its best to run across a knife. Its usually a good idea to bake them the previous day. Garnish with fruits or toppings of your choice!


Cream Cheese- 8oz(1 packet)
Sour Cream - 1/2 cup
Sugar- 3/4th cup(as per taste)
1 Egg
1 tsp vanilla extract
2 tsp all purpose flour
1 tsp fresh lemon juice
Graham Crackers- 10-12
3 tsp butter


Preheat oven to 350F. Prepare the base by mixing powdered graham crackers and melted butter. Mix cream cheese,all purpose flour,vanilla extract for 5 minutes or till a smooth consistency with the help of a whisk. Add sour cream, lemon juice, sugar and egg. Mix well. Pour into the pan. Bake for 40-45 minutes. Garnish with fresh berries. makes two mini spring foam cheese cakes.



  1. Hi, thank you so much for the recipe ! The cheese cake looks so delicious. Is it ok, if I skip the egg mentioned in the recipe ? Thanks a lot !

    1. Yes shweta, just add half cup condensed milk.

    2. And no need to bake then, just refrigerate it. Baked cheese cake tastes best if there are eggs in it.


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