New York Style Cheesecake Recipe
with a Special Chocolate Topping

Traditional, creamy and genuine New York

It’s the real deal - New York comes to your town with the creamy richness this cheesecake has made famous.

We add a fantastic chocolate topping worthy of the cake below. It’s the best of both worlds.

The recipe is a bit finicky - there’s more to it than your everyday cheesecake. Welcome to New York Baby!

Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.


2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup melted butter

32 ounces cream cheese, softened
1 cup white sugar
5 eggs
1/3 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoons vanilla extract
1 teaspoon lemon extract

1 cup sour cream
1/2 cup cocoa
1/2 cup white quick dissolving sugar
1/2 teaspoon vanilla


Combine crumbs, butter and 2 tablespoons sugar. Firmly press mixture into bottom and up the sides of a 9 inch springform pan that has been well greased with vegetable spray. Refrigerate.

Combine cream cheese, sugar, cream, flour, vanilla and lemon in a mixing bowl until smooth and creamy, for around 2 minutes. Then add the eggs, one at a time, beating in each one very well. Pour into the crust.

Bake in a preheated oven at 350° for 20 minutes. Then reduce the oven temperature to 250° and bake for 2.5 hours more, but not more than 3 hours.

While that’s baking and just before it’s done, combine the Topping ingredients. With an electric mixer, mix on higher speed until the sugar is dissolved.

When the cheesecake comes out of the oven, spread the chocolate topping over the top. Then back to the oven for 12-15 minutes.

Out of the oven and into the refrigerator to chill overnight. ...lotta work - but it’s worth it!

We like to serve this with shaved white chocolate on the top, or with fruit.

TIP: You can cut this cake and plate up the pieces before your guests arrive if you have enough room in your fridge, and if you can resist swiping one before dinner. Good Luck!

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