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New York Cheesecake III

Rated as 4.68 out of 5 Stars

"A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this."
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servings 493
Original recipe yields 16 servings (1 - 10 inch springform pan)


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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
  2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
  3. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
  4. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
  5. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 493 calories; 34.4 38.3 9.5 194 280 Full nutrition

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  1. 627 Ratings

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Most helpful positive review

Even though my first attempt was a flop, I still give this a five for taste. I am not an experienced cheesecake maker, but I looked up some tips and I will make this again today. Here's what I l...

Most helpful critical review

I made this recipe, and was quite disappointed. First of all, it is NOT New York style cheesecake. Anyone that is familiar with the white, dense, almost crumbly cheesecake of NY, and is lookin...

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Least positive

Even though my first attempt was a flop, I still give this a five for taste. I am not an experienced cheesecake maker, but I looked up some tips and I will make this again today. Here's what I l...

For many years, I have been in charge of baking the dessert for various family celebrations. After baking dozens of cheesecakes, I have found that this cheesecake recipe was HANDS DOWN the most ...

This recipe is phenomenal! I recently moved from USA to Finland, where my husband is from, and since living here I have had unconsolable cravings for foods from home that just aren't available h...

Wonderful cheescake...thank you for sharing. For all you choco-holics out there I made this cheesecake even more decadent by melting 6oz.(half a bag)of semi-sweet chocolate chips in the microwav...

I would like to add another response but apparently they only allow one so I am editing this one. To the person who said that the eggs are too much for only 2 packages of cream cheese, its beca...

Holy CHEESECAKE Batman!!!......WOW there is no doubt that this is the ultimate perfect cheesecake recipe. I used the article: “Making Cheesecake Filling”. As for the crust, I d...

I have made this cheesecake several times and everyone says it is the best they have ever had. I am NOT a good baker but this is an easy recipe. (The KEY is to make sure your cream cheese is roo...

Okay, 1st attempt at a cheesecake, results: fantastic. The cake was perfectly cooked, looked great with no cracks, just the right density and great flavor. *Definitely make sure your cream ch...

Makes a lovely, dense, flavorful cheesecake. I didn't need a water bath or anything, and it was perfect; no cracks. I just left it in the oven until it totally cooled to room temp and then put...