New York Cheesecake

New York Cheesecake


There are two keys to making truly great cheesecake.

First the batter must be well mixed until it is creamy and light, which takes at least 10 minutes. If you have a stand mixer this will be easy. If you have a hand mixer it will take a little patience.

Second it must be chilled for at least 8-12 hours to achieve the proper consistency and taste. Chilling it over night is the tried and true method for creating great cheesecake.

Once you apply these tricks of the trade cheesecake becomes one of the simplest, and most enjoyable cakes to make.

And true cheesecake glory will be yours.


This recipe is based on the original New York cheesecake from Junior's in Brooklyn I have been making it for years and it is always a favorite. Creamy, rich and satisfying, yet light and clean in flavor.

Yield one 9” cheesecake

Before starting the cheesecake prepare your crust. Press in Short Crust.

You can use any crust you prefer, or bake it without a crust, in which case it will be nut free.

To bake without a crust just grease the spring form pan well.



4 8-ounce packages (2 pounds) full fat cream cheese -  Philadelphia brand is still my favorite for cheesecakes

1 cup granulated sweetener (the weight varies by brand) such as Sukrin , Swerve  , or Lakanto

I used a 1/2 a cup Lakanto and 1/2 a cup of Swerve. I actually prefer less sweetener, but my husband thought it wasn't sweet enough. I prefer about 1/2 to 2/3 cup sweetener. You can reduce or increase the sweetener if you would like, without making any further adjustments to the recipe.

1 Tablespoon pure vanilla extract

2 extra-large eggs

1 Tablespoon xanthan gum

¾ cup (6 ounces) Heavy whipping cream - I use professional, extra heavy whipping cream that is 40% fat

Like most great recipes the ingredients are few and simple



Wrap the Spring form pan, with the prepared crust if your using it in two overlapping layers of tin foil, to protect it from the water bath, you will be using before you begin, and have a larger cake pan, or roasting pan that the spring form pan can sit inside of, ready to use.

In a large bowl or the work bowl of a stand mixer, beat together 8 ounces (one package) cream cheese and 1 cup sweetener until creamy about 2-3 minutes.

Then blend in the rest of the cream cheese, 8 ounces at a time, scraping down the bowl, and blending well after each addition.

When all of the cream cheese is incorporated, add the vanilla extract and one egg, and beat until fully combined.

Add the second egg and beat until fully combined. Mixture should look soft and creamy.

At this point you can start boiling water for your water bath. You will need enough water to reach about one inch up the side of the cake pan.

Finally add the heavy whipping cream, and xanthan gum and beat in, just until combined. Don’t over mix at this stage. You want the mixture to be light, fluffy and cloud like.

Gently pour the cheesecake mixture into the prepared crust and smooth to even.

Place in a cake pan or roasting pan large enough to hold the pan that you can fill with water.  

Set an oven rack in the bottom third of the oven, pull the rack partway out of the oven and set the spring form pan, inside the other pan on it. Now carefully, so you don’t splash the cheesecake or yourself, pour the water into the pan holding the cake pan. Add enough water to come up the side of the spring form pan about 1". Don't let the water go above the level of the tin foil or it will get into the cake pan. Once you have enough water in the pan, gently push the oven rack back into the oven.

Bake the cheesecake for one hour to one hour and 15 minutes at 350F. Check for done-ness at one hour, the cake should be puffed up, somewhat golden on top, and somewhat firm. It will still quiver slightly, but should seem mostly set. If it still looks too soft, bake for another 10-15 minutes and check again.

When cake is fully baked, remove from the oven, remove cake pan from the water bath and place on a cooling rack. Remove foil from outside of pan to be sure it isn’t holding any water in with the cake. Allow to cool completely, then wrap loosely, I use the same foil I used to wrap the bottom of the pan. Then place in refrigerator and chill overnight.

Nutrition information for whole cheesecake not including crust: Calories 4,080; Fat 276g; Carbohydrates 221; Erythritol 192g; Net Carbohydrates 29; Protein 78g.

Per serving for 12 servings not including crust: Calories 340; Fat 23g; Carbohydrates 18; Erythritol 16g; Net Carbohydrates 2.5; Protein 6.5g.

Per serving for 12 servings including crust Calories 469; Fat 33; Carbohydrates 23; Fiber 1.75; Erythritol 17; Net Carbohydrates 4.25; Protein 10g.