Best cheesecake in NYC
The storied slice at Harry Rosen's 65-year-old Downtown Brooklyn mainstay has become synonymous with the New York–style cheesecake itself. Made with humble Philadelphia cream cheese and a sponge cake base, each round is lovingly mixed and baked by hand to this day.
Eileen Avezzano started slinging her namesake cheesecakes in 1975, using a traditional New York recipe passed down from her mother. Now at her award Nolita storefront, there are over 20 flavors ranging from blueberry to kahlua and dulce de leche.
The 30-seat, blue-hued café is lined with gray banquettes and round tables facing the glass-encased treats on display, warmly lit by drop-down globe lights. While we love everything on the menu from their creamy soft-serve to their heavenly chocolate cake, the cheesecake stands on its own, hinted with vanilla and lemon zest in a dark chocolate crust.
Tel Aviv–trained baker Uri Scheft turns out a pitch-perfect cheesecake, sold by the pie only, in addition to his seed-studded challah, sourdough bread and famed chocolate babka. Find seasonal varities of cheesecake, as well as the occasional special of a cheescake-stuffed babka.
This Upper East Side bake shop offers three rotating varieties, which currently include plain New York, cherry and pumpkin. The fruity toppings, cream filling and sweet graham cracker crust are all made entirely in-house.
Since 1894, this East Village Italian bakery has been doling out biscotti, pastries, cannoli and, yes, deliciously creamy deep-dish cheesecake, enrichened with fresh ricotta and whole eggs.
Displayed alongside the cannoli and carrot cakes, the cheesecake slice at this Little Italy icon strikes the requisite balance of sour and sweet, adding Italian touches like ricotta and candied citrus peels into the mix.
The cheesecake at this Italian bake shop run by Italians is distinguished by the lack of crust. In its absence, focus directs back to the sweet, fluffy creamy filling.
Sure, the from-scratch pies are the namesake of this Hell’s Kitchen bakeshop, but its New York cheesecake is nothing to shrug at. A golden graham-cracker crust is topped with a dense yet fluffy crumb whipped with fresh cream cheese and sweetened with vanilla.
Head to College Point, Queens, where this takeout counter offers cheesecakes in both miniature and full-size forms. The tried-and-true recipe calls for a chewy sponge cake crust to nestle the silky smooth cream cheese core.