A tall, dense cheesecake on a thin sponge cake base, baked in a water bath and served plain, just like the one at Brooklyn’s Junior’s.
The first slice stands tall on the plate, dense and creamy, with a smooth top free of a single crack. Sink in a spoon and the center gives way gently, rich and milky, barely sweet, with a vanilla fragrance that lingers on the palate.
Nothing distracts from it: no coulis, no fruit, just cream cheese and a thin, tender sponge cake underneath. It’s the kind of dessert that seems almost too simple—until the second bite.
What is New York cheesecake?
The name says it all: cheese for the cheese, cake for the cake. The New York version is built around cream cheese, often Philadelphia, which gives it that dense, dairy-rich texture. While many cheesecakes rely on a crust of crushed cookies, this one—inspired by Junior’s Restaurant in Brooklyn—sets its filling on a thin homemade sponge cake. The soft base supports the filling without adding crunch or stealing the spotlight.
The filling combines cream cheese, eggs, heavy cream, sugar, vanilla, and a little cornstarch. It bakes up tall, with straight sides, a satiny top, and a center that still trembles slightly when it comes out of the oven.
From Brooklyn’s Junior’s to New York bakery windows
In New York, cheesecake is everywhere—in bakery windows and on restaurant menus alike. This recipe takes its cue from Junior’s Restaurant in Brooklyn, a true benchmark of the style: a tall, ultra-creamy cake served simply on a thin sponge cake base that’s less sweet than a cookie crust.
The method comes down to a few key steps. Mix the filling gently so you don’t trap air in it, bake it in a water bath for even heat, then let it rest for a long time so the cake sets without thermal shock. Serve it plain to let the vanilla and the richness of the cream cheese shine through.
The main ingredients in cheesecake
The base is a light sponge cake: cake flour for a tender crumb, a little sugar, a pinch of baking powder, salt to bring out the vanilla, and oil or melted butter to keep it soft. The eggs are separated: the yolks enrich the batter, while the whipped whites lighten it, with cream of tartar helping stabilize the foam.
At the heart of it all is the cream cheese, brought to room temperature so it blends smoothly into a satiny filling without lumps. Sugar softens its tang, cornstarch gives it structure, and vanilla brings its classic aroma.
The eggs, added one at a time, bind and enrich the mixture. A splash of heavy cream loosens the filling and rounds out the texture without compromising its structure.
Keys to a successful cheesecake
The sponge cake bakes on its own first, until just puffed and lightly golden, with a toothpick coming out clean. The filling then needs gentle heat: the water bath protects the edges and slows the setting of the center, which should still wobble when the sides begin to turn pale gold.
Cooling matters just as much as baking: a long rest at room temperature, followed by time in the fridge, gives the cheesecake an even texture and helps prevent cracks. For neat slices, dip a knife in hot water and wipe it clean between each cut.
Ingredients
Sponge Base
- 60 g cake flour or 55 g of all-purpose flour
- 74 g sugar divided
- 0.75 teaspoon baking powder
- 0.25 teaspoon fine salt
- 3 tablespoons vegetable oil or 43 g of melted butter
- 3 eggs separated
- 1 teaspoon vanilla extract
- 0.25 teaspoon cream of tartar
Filling
- 907 g Philadelphia-style cream cheese at room temperature
- 331 g sugar divided
- 28 g cornstarch
- 1 tablespoon vanilla extract
- 2 eggs at room temperature
- 170 g heavy cream at room temperature
- hot water for the water bath (about 2.5 cm deep in the pan)
Instructions
Sponge Base
- Preheat the oven to 180°C. Lightly grease a 23 cm springform pan at least 7 cm deep, then wrap the bottom and sides in aluminum foil.
- In a large bowl, combine the flour, 2 tablespoons of the sugar, the baking powder, salt, oil, the 3 egg yolks, and the vanilla. Beat until a firm, slightly sandy dough forms.60 g cake flour, 74 g sugar, 0.75 teaspoon baking powder, 0.25 teaspoon fine salt, 3 tablespoons vegetable oil, 3 eggs, 1 teaspoon vanilla extract
- In another bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.0.25 teaspoon cream of tartar
- Gently fold the beaten egg whites into the dough in 3 additions. Spread the mixture in the pan and bake for about 15 minutes, until the base is puffed, barely golden, and a toothpick inserted in the center comes out clean.
- Remove from the oven, immediately loosen the edges with a knife, and let cool slightly in the pan while keeping the oven on.
Filling
- Beat about 225 g of the cream cheese on low speed with one-third of the sugar and the cornstarch until smooth. Add the remaining cream cheese, one package at a time, beating gently throughout.907 g Philadelphia-style cream cheese, 331 g sugar, 28 g cornstarch
- Slowly mix in the remaining sugar and vanilla, then add the eggs one at a time, beating well after each addition. Add the cream and beat just until smooth.1 tablespoon vanilla extract, 2 eggs, 170 g heavy cream
- Pour the filling over the base, leaving a little space at the top. Place the pan in a larger baking dish and pour hot water around it to create a water bath about 2.5 cm deep.hot water
- Bake on a rack set in the lower third of the oven for 75 to 90 minutes, until the edges begin to brown and the top looks set while the center remains slightly jiggly (about 70 to 74°C in the center).
- Remove the pan from the water bath, set it on a rack, and let it cool undisturbed for 2 to 3 hours, until the cake is no longer warm. Cover and refrigerate until ready to serve.
- To serve, slice with a knife dipped in hot water and wiped dry between each cut.
