Original New York Cheesecake Recipe

The original New York Cheesecake Recipe is generally credited to Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City.

Reuben claimed that his family developed the first cream cheese cheesecake recipe in 1929. Other bakeries used cottage cheese.

According to urban legend, he was served a cheese pie in a private home, and he fell in love with the dessert. Using his hostess’ recipe, he then began to develop his own recipe for the best New York cheesecake. Reuben soon began to serve his original New York cheesecake recipe in his restaurant. The cheesecake quickly became very popular.

The qualities that make Reuben's recipe for cheesecake so delicious are a graham cracker crust, a creamy texture, and a distinct lemon flavor.

Now you can make this easy cheesecake at home any time you want a taste of the Big Apple.

Original New York Cheesecake Recipe


  • 1-1/2 cups (about 21 squares) graham cracker crumbs
  • 5 tablespoons butter
  • 1 teaspoon honey
  • 1/4 cup granulated sugar

  • 5 packages (8 ounces each) cream cheese, at room temperature
  • 2 tablespoons all purpose flour
  • 1 tablespoon confectioners' sugar
  • 1-1/2 cups granulated sugar
  • Grated rind of 1 lemon
  • 1/2 teaspoon orange liqueur
  • 3/4 teaspoon vanilla extract
  • 2 egg yolks, at room temperature
  • 5 eggs, at room temperature


1. Preheat oven to 400 degrees F. Heavily coat 10-inch springform pan

with cooking spray.

2. Prepare crust. Mix graham cracker crumbs, butter, honey and sugar together with hands until well blended and crumbs appear moist. Pour into springform pan

. With hands, spread evenly across the bottom and pat down firmly.

3. Place cream cheese, flour, confectioners’ sugar, sugar and lemon rind in a large mixing bowl and beat on high until they are completely blended. Add orange liqueur, vanilla and 2 yolks, and beat again. Add eggs one at a time, beating well after each addition. Pour into prepared springform pan

. Batter will fill pan

4. Bake for 10 minutes. Top will be golden. Lower oven temperature to 200 degrees and bake for 35 to 45 minutes or until top browns, cake feels bouncy to the touch, and a toothpick tests clean. Remove from oven and let cool to room temperature.

5. Serve immediately or cover and refrigerate. Bring to room temperature before serving.

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