New York Cheesecake with Shortbread Crust Recipe photo by Taste of Home
Total Time
Prep: 50 min. Bake: 1-1/4 hours + chilling
We are making this recipe for every special occasion.

Updated: Dec. 14, 2023

Aah, cheesecake. Almost all cheesecakes are rich and decadent, but New York cheesecake takes it to the next level! First attempt? Read up on these tips for making the best cheesecake to boost your confidence.

What is New York cheesecake?

New York cheesecake recipes rely on lots of cream cheese, heavy whipping cream and eggs to achieve that signature silky-smooth texture. All of these ingredients bake up to make New York cheesecake extra tall. Standard cheesecake recipes are around an inch or two thick, but New York-style is often double that.

New York cheesecake is often served plain (or with some simple berries on top) so the tangy flavor can really shine. If you’re adding tons of toppings or mix-ins, your recipe is likely not New York cheesecake. Check out our ultimate cheesecake baking guide for more tips, tricks and recipes.

New York Cheesecake Ingredients


  • All-purpose flour
  • Sugar
  • Lemon zest
  • Butter
  • Egg yolks
  • Vanilla extract


  • Cream cheese
  • Sugar
  • Heavy whipping cream
  • All-purpose flour
  • Vanilla extract
  • Lemon juice
  • Lemon zest
  • Eggs
  • Egg yolks


Step 1: Prep your pan

Before you start mixing ingredients together, it’s best to get a little prep work out of the way. Start by preheating your oven to 325°F. Then, grease a 9-inch springform pan and place it on a double thickness of heavy-duty foil. (That’s about 18 inches, square). Wrap the foil securely around the pan and place the prepared springform on a baking sheet.

Step 2: Make the crust

For the crust, mix together flour, sugar and lemon zest in a small bowl. Cut the butter in with a fork or pastry cutter until crumbly. Add the egg yolks and vanilla, then toss the mixture together with a fork until it’s combined.

Step 3: Bake until brown

Press the crust onto the bottom and 1-1/2 inches up the sides of your prepared springform pan. Bake until lightly browned, about 12 to 16 minutes. Then cool on a wire rack while you prepare the filling.

Step 4: Make the filling

For the filling, start by pulling out a large bowl—there’s going to be a lot of batter! Beat together the cream cheese and sugar until smooth, then beat in the cream, flour, vanilla, lemon juice and zest. Once the mixture is well combined, add the eggs and egg yolks and beat on low speed just until blended.

Step 5: Prep the water bath

Pour the cheesecake filling over the baked crust. Then, place the springform pan in a larger, rimmed baking pan. (A roasting pan works well for this!) Add 1 inch of hot water to the larger pan and put the ensemble in the oven.

Step 6: Bake, bake, bake

Bake your cheesecake until the center is just set and the top appears dull. This should take 1-1/4 to 1-1/2 hours.

Editor’s Tip: Not sure if it’s done? Try the wobble test! It’s our fool-proof method for testing the doneness of cheesecake.

Step 7: Let it cool and serve

Once you’ve pulled the pans from the oven, remove the cheesecake pan from the water bath. Cool on a wire rack for 10 minutes, then loosen the sides from the pan with a knife. You can remove the foil, as well. Cool the cheesecake for an hour, then refrigerate overnight. Cover the cake once it’s completely cooled.

Remove the cheesecake from the pan and place it on a serving plate. Enjoy your treat as is, or serve it with fresh berries. Enjoy!

New York Cheesecake with Shortbread Crust

Prep Time 50 min
Yield 16 servings.


  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon grated lemon zest
  • 1/2 cup cold butter, cubed
  • 2 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-3/4 cups sugar
  • 1/2 cup heavy whipping cream
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons grated lemon zest
  • 5 large eggs, room temperature, lightly beaten
  • 2 large egg yolks, room temperature
  • 1-1/4 cups sugar
  • 1/4 cup cornstarch
  • 2 cups cranberry juice
  • 1 teaspoon lemon juice
  • 2 cups fresh or frozen unsweetened raspberries, divided
  • 1 tablespoon butter
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen blackberries or boysenberries


  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
  2. In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together.
  3. Press onto bottom and 1-1/2 in. up side of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack.
  4. Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
  5. Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan.
  6. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter.
  7. Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining 1 cup raspberries. Serve with cheesecake.

Nutrition Facts

1 piece: 494 calories, 36g fat (21g saturated fat), 200mg cholesterol, 295mg sodium, 37g carbohydrate (28g sugars, 0 fiber), 8g protein.

Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. It is made with a shortbread crust and topped with a triple berry sauce. The recipe takes time but is not hard. It is well worth the effort. —Karen Nielson, St. George, Utah