The very best cheesecake has presence. It’s rich, tangy, and smooth. And—controversial statement—it definitely hails from New York. Sure, ricotta cheesecakes and no-bake cheesecakes have their place, but New York–style cheesecake reigns supreme. But you don’t have to visit the Big Apple to try the award-winning recipe that made this cake so famous: We have Junior’s classic cheesecake recipe for you just below.
Whether you opt for Junior’s original sponge cake base or switch it out for a toasty graham cracker crust, preparing your base layer in a springform pan should be your first step. While that bakes, a stand mixer (a hand mixer works too) makes quick work of blending the cheesecake filling. Using full-fat Philadelphia cream cheese is a must, as is aerating the mixture until it’s light and glossy. Carefully spoon the batter over the parbaked crust and place the cake pan in a hot water bath, or bain-marie, in the oven. This is the same setup favored by pastry chefs for making delicate custards and soufflés. Here it keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly so it retains a silky texture and smooth top with no large cracks. Equally important is to allow your cheesecake to cool for a full two hours after removing it from the oven before covering and refrigerating it for another six hours at least. This dessert may not offer instant gratification, but the wait is well worth your while.
Ingredients
Makes one 9-inch or 8-inch cheesecake, about 2½-inches high
For one 9-inch cheesecake:
1 recipe 9-inch Junior’s Sponge Cake Crust
Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1⅔ cups (330g) sugar
¼ cup (28g) cornstarch
1 Tbsp. pure vanilla extract
2 extra-large eggs
¾ cup (170g) heavy whipping cream
For one 8-inch cheesecake:
1 recipe 8-inch Junior’s Sponge Cake Crust
Three 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1⅓ cups (264g) sugar
3 Tbsp. cornstarch
1 Tbsp. pure vanilla extract
2 extra-large eggs
⅔ cup (151g) heavy whipping cream
Preparation
The day before you plan to serve the cheesecake:
Step 1
Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
Step 2
In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
Step 3
Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
Step 4
Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 hour 15 minutes. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
On serving day:
Step 5
Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.
Editor's note: This recipe was originally published in 'Junior's Home Cooking' and first appeared on Epicurious in October 2013. This creamy cheesecake is a show-stopper all on its own, but a scattering of fresh berries, some homemade caramel, or a fruit sauce like this strawberry compote all make welcome additions. Or, if you prefer a cheesecake with a sour cream topping, click over to this ‘Gourmet’ classic, which is an Epi staff favorite.
