New York Cheesecake

New York cheesecake — a dense, rich, cream-cheese-based cake on a graham cracker crust, baked until just set and served unadorned — is the American cheesecake standard and the most famous cheesecake in the world. The New York style (as codified by Lindy's, Junior's, and Eileen's in New York City) is distinguished from Italian cheesecake (ricotta-based, lighter) and Japanese cheesecake (soufflé-like, jiggly) by its density and richness: the filling is almost entirely cream cheese, with eggs, sugar, and a small amount of cream or sour cream, producing a cake that is closer to a mousse than a sponge. Junior's Restaurant in Brooklyn (since 1950) is the most famous cheesecake in New York and possibly the world.

A thick (8-10cm tall) cake of dense, creamy, slightly tangy cream cheese filling on a thin (5mm) graham cracker crumb crust (graham cracker crumbs mixed with melted butter and sugar, pressed into the base of a springform pan). The filling: cream cheese (the dominant ingredient — 900g for a standard cake), sugar, eggs, vanilla, lemon juice, and sour cream or heavy cream. Baked in a water bath at 160°C for 60-75 minutes until the edges are set but the centre jiggles when the pan is gently shaken. The cake sets fully as it cools.

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