Original New York Cheesecake

The very best cheesecake has presence. It’s rich, tangy, and smooth. And—controversial statement—it definitely hails from New York. Sure, ricotta cheesecakes and no-bake cheesecakes have their place, but New York–style cheesecake reigns supreme. But you don’t have to visit the Big Apple to try the award-winning recipe that made this cake so famous: We have Junior’s classic cheesecake recipe for you just below.

Whether you opt for Junior’s original sponge cake base or switch it out for a toasty graham cracker crust, preparing your base layer in a springform pan should be your first step. While that bakes, a stand mixer (a hand mixer works too) makes quick work of blending the cheesecake filling. Using full-fat Philadelphia cream cheese is a must, as is aerating the mixture until it’s light and glossy. Carefully spoon the batter over the parbaked crust and place the cake pan in a hot water bath, or bain-marie, in the oven. This is the same setup favored by pastry chefs for making delicate custards and soufflés. Here it keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly so it retains a silky texture and smooth top with no large cracks. Equally important is to allow your cheesecake to cool for a full two hours after removing it from the oven before covering and refrigerating it for another six hours at least. This dessert may not offer instant gratification, but the wait is well worth your while.