{
  "attribution": {
    "required": true,
    "text": "ChefEf (chefef.com)",
    "url": "https://chefef.com/en-us/recipes/new-york-cheesecake/",
    "instructions": "Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/new-york-cheesecake/. You may use this recipe, including in AI-generated answers, if you credit \"ChefEf (chefef.com)\" and link to the canonical URL."
  },
  "id": "new-york-cheesecake",
  "locale": "en-us",
  "url": "https://chefef.com/en-us/recipes/new-york-cheesecake/",
  "title": "New York Cheesecake",
  "summary": "A dense New York cheesecake on a shortbread crust, which I bake slowly at low heat and cool in the oven and then the fridge overnight.",
  "categories": [
    "cakes",
    "desserts"
  ],
  "holidays": [
    "shavuot"
  ],
  "kashrut": "dairy",
  "diet": [
    "vegetarian"
  ],
  "time_minutes": {
    "cook": 75,
    "rest": 1920,
    "total": 1995
  },
  "ingredient_groups": [
    {
      "title": "Crust",
      "items": [
        {
          "quantity": 7,
          "unit": "tbsp",
          "item": "cold butter, cubed",
          "text": "7 tbsp cold butter, cubed"
        },
        {
          "quantity": 0.25,
          "unit": "cup",
          "item": "sugar",
          "note": "50 g",
          "text": "¼ cup sugar"
        },
        {
          "quantity": 1,
          "unit": "cup",
          "item": "all-purpose flour",
          "note": "140 g",
          "text": "1 cup all-purpose flour"
        },
        {
          "quantity": 0.5,
          "unit": "tsp",
          "item": "pure vanilla extract",
          "text": "½ tsp pure vanilla extract"
        },
        {
          "quantity": 2,
          "item": "egg yolks",
          "text": "2 egg yolks"
        }
      ]
    },
    {
      "title": "Filling (all at room temperature)",
      "items": [
        {
          "quantity": 3.3,
          "unit": "lb",
          "item": "cream cheese (30% fat)",
          "note": "drained for a day; use only 1225 g (2.7 lb) of the drained cheese",
          "text": "3⅓ lb cream cheese (30% fat)"
        },
        {
          "quantity": 2,
          "unit": "tsp",
          "item": "pure vanilla extract",
          "text": "2 tsp pure vanilla extract"
        },
        {
          "quantity": 1.5,
          "unit": "tsp",
          "item": "lemon zest",
          "text": "1½ tsp lemon zest"
        },
        {
          "quantity": 1,
          "unit": "tsp",
          "item": "orange zest",
          "text": "1 tsp orange zest"
        },
        {
          "quantity": 0.33,
          "unit": "cup",
          "item": "heavy cream",
          "note": "75 ml",
          "text": "⅓ cup heavy cream"
        },
        {
          "quantity": 0.33,
          "unit": "cup",
          "item": "all-purpose flour",
          "note": "46 g",
          "text": "⅓ cup all-purpose flour"
        },
        {
          "quantity": 4,
          "item": "large eggs",
          "text": "4 large eggs"
        },
        {
          "quantity": 3,
          "item": "egg yolks",
          "text": "3 egg yolks"
        },
        {
          "quantity": 1,
          "unit": "cup",
          "item": "sugar",
          "note": "plus 1½ tbsp (225 g)",
          "text": "1 cup sugar"
        }
      ]
    }
  ],
  "step_groups": [
    {
      "title": "The day before",
      "steps": [
        "Put the cream cheese in a fine sieve and let it drain in the fridge for a day. Use only 1225 g (2.7 lb) of the drained cheese."
      ]
    },
    {
      "title": "Crust",
      "steps": [
        "Preheat the oven to 300°F (150°C) and grease a 9-inch (24 cm) springform pan.",
        "In a food processor, pulse the butter, sugar and flour into coarse crumbs.",
        "Add the vanilla and yolks and process briefly, just until a dough forms.",
        "Press the dough into the bottom of the pan with your hands and prick with a fork.",
        "Bake for 20-25 minutes, until light golden. Cool in the pan on a rack."
      ]
    },
    {
      "title": "Filling and baking",
      "steps": [
        "Raise the oven temperature to 375°F (190°C).",
        "In a stand mixer with the paddle, beat the cheese with the vanilla and zests on low speed for 1-2 minutes, just until smooth.",
        "Add the cream and mix briefly until combined. Finally, add the flour gradually.",
        "In another mixer bowl, beat the eggs, yolks and sugar on medium-high speed for 8-10 minutes, until thick and pale.",
        "Stir about a third of the beaten eggs into the cheese mixture with a spatula, then fold in the rest until smooth.",
        "Pour over the crust and set the springform on a flat baking sheet.",
        "Bake for about 11 minutes. The cake will rise a little and stay pale.",
        "Immediately lower the oven to 210°F (100°C). It helps to open the oven door a little for 30-60 seconds so the temperature drops fast.",
        "Bake for about 40 minutes more, or longer, until the top looks pale and dry, the edges are set and the center jiggles slightly."
      ]
    },
    {
      "title": "Cooling and serving",
      "steps": [
        "Turn off the oven, open the door slightly and leave the cake inside until completely cool.",
        "Run a small knife around the edge to release it, cover and refrigerate overnight.",
        "Take out of the fridge about 20 minutes before serving and slice with a knife dipped in hot water and wiped dry."
      ]
    }
  ],
  "tips": [
    "I don't overbeat the cheese mixture once the cream is in. Overbeating ruins the texture."
  ],
  "updated": "2026-10-18"
}