New York-Style Cheesecake with Cookie Crust


A picture of smooth, creamy perfection, the New York cheesecake made its debut in the 1920s. Ours, with a cream cheese and sour cream mixture over a cookie crust, is sure to become ever popular, too.


  • ½ cup all-purpose flour, plus more for dusting

  • Cheesecake-Crust Dough

  • 7 packages (8 ounces each) cream cheese, room temperature

  • 2 ¼ cups sugar

  • 1 cup sour cream, room temperature

  • 1 ½ teaspoons pure vanilla extract

  • 5 large eggs, room temperature

  • Unsalted butter, softened, for pan

  • Boiling water, for roasting pan


  1. Preheat oven to 350 degrees. On a lightly floured surface, roll out cheesecake-crust dough slightly thicker than 1/8 inch. Place the base of a 10-inch springform pan on top as a guide, then cut out the dough. Slide dough onto the base.

  2. Attach sides to pan; wrap exterior of pan (including base) in a double layer of foil. Freeze dough in pan 15 minutes.

  3. Transfer pan to a baking sheet. Bake dough until golden, about 18 minutes. Transfer pan to a wire rack, and let crust cool. Leave oven on.

  4. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.

  5. Stir together sugar and flour in a large bowl. With mixer on low speed, add sugar mixture to bowl in a slow, steady stream; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, mixing each until just combined (do not overmix).

  6. Butter sides of cake pan. Pour cream cheese filling over crust. Set pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.

  7. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue to bake until cake is golden and set but still slightly wobbly in center, about 30 minutes more. Turn oven off; leave cake in oven with door slightly ajar, 1 hour.

  8. Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

Cook's Notes

This cheesecake, once set, can bewrapped in plastic and refrigerated forup to 3 days. Let stand at room temperature for twenty minutes before serving.

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