If there’s one dessert that never fails to impress, it’s a classic New York cheesecake. This recipe has a special place in our hearts—it was torn from a Bon Appétit magazine back in the early ’90s, featuring a version from the iconic Pagliacci’s in New York City. My mom used to bake it every week for the restaurant, where it quickly became a customer favorite. Over the years, it’s remained our go-to dessert, and I’m excited to share it with you today!

What I love most about this recipe is how versatile it is. The base is simple yet delicious, and you can easily customize it to suit your taste or the season. Whether you stick with the classic graham cracker crust or experiment with biscoff cookies or even a gingerbread crust for the holidays, this cheesecake serves as the perfect blank canvas. The creamy filling is rich and smooth, with a hint of lemon and vanilla, and you can even add a salted caramel drizzle or pumpkin puree for that extra special touch.

Let’s get into the recipe:

Ingredients:

For the crust:

· 1 1/4 cups ground graham crackers (or your favorite cookie alternative)

· 1/4 cup sugar

· 1/4 cup butter (room temperature)

For the cheesecake filling:

· 5 (8oz) blocks of cream cheese (room temperature)

· 2 Tbsp lemon juice

· 2 tsp vanilla extract

· 1 3/4 cups sugar

· 3 Tbsp flour

· 1/4 tsp salt

· 5 eggs

· 2 egg yolks

· 1/4 cup heavy whipping cream

Instructions:

1. Prepare the crust:

Start by combining the graham cracker crumbs, 1/4 cup of sugar, and butter in a blender or food processor. Pulse until the mixture becomes a coarse meal. Press this mixture firmly into the bottom and about 1/2 inch up the sides of a 9-inch springform pan. Pop the crust into the fridge while you prepare the filling.

2. Preheat the oven:

Set your oven to 500°F. This initial high temperature helps set the cheesecake’s structure.

3. Make the cheesecake filling:

In a large electric mixer, beat the cream cheese until smooth. Add the lemon juice and vanilla extract, and continue mixing until well combined.

In a separate bowl, sift together the sugar, flour, and salt. Gradually add the sifted dry ingredients to the cream cheese mixture, beating well after each addition. Keep mixing until the batter is creamy, smooth, and light—about 5 minutes.

Next, add the eggs and egg yolks one at a time, beating lightly after each addition. Finally, blend in the heavy cream until everything is fully incorporated.

4. Bake the cheesecake:

Pour the cheesecake filling into the chilled crust. Bake at 500°F for 12 minutes to set the cake. After 12 minutes, reduce the oven temperature to 200°F and continue baking for another 60-90 minutes, or until a tester inserted into the center of the cheesecake comes out clean.

5. Cool and refrigerate:

Once baked, let the cheesecake cool completely on a rack in its pan. After it’s fully cooled, refrigerate the cheesecake for at least 24 hours before serving. The longer you let it chill, the better the flavor and texture!

Tips for Customization:

What makes this cheesecake recipe so wonderful is its versatility. You can easily swap out ingredients based on your preferences or the season. Here are a few of my favorite variations:

· Biscoff Crust + Salted Caramel: For a unique twist, substitute graham cracker crumbs with crushed Biscoff cookies. Add a salted caramel topping for a rich and indulgent finish.

· Gingerbread Crust + Pumpkin Cheesecake: For the fall season or Thanksgiving, try using a gingerbread cookie crust. To make it even more festive, add 1/2 cup of pureed pumpkin to the cream mixture for a deliciously spiced pumpkin cheesecake.

· Berry Topping: Fresh berries like strawberries, raspberries, or blueberries can be used as a topping to add a burst of color and flavor.

· Chocolate Chip Cheesecake: Mix in a handful of mini chocolate chips into the cream mixture before baking for a fun, chocolatey twist.

Why This Recipe Is a Keeper

This cheesecake is more than just a dessert—it’s a tradition in my family. It’s the perfect combination of creamy, tangy, and sweet, with a buttery, crisp crust that adds texture in every bite. And with endless ways to make it your own, this New York cheesecake will always remain a staple in my kitchen, ready to celebrate every occasion.

Whether you’re making it for a holiday gathering, a birthday, or just because, I promise this cheesecake will be the star of the show. Enjoy making it, and feel free to get creative with your toppings or crusts!