New York is a place filled with iconic landmarks, from Central Park to the Statue of Liberty. And you could view its food in the same way. From bodega bagels to thin-crust pizza, there are so many legendary dishes connected to the US city. And there’s one item that it undoubtedly does best – the New York baked cheesecake. This iconic dessert towers among the rest: rich, dense and invitingly creamy – the simple chilled variety just doesn’t compare.

Why is it called New York cheesecake?

It might surprise you to learn that the origins of cheesecake are not the east coast of the US, but Europe. The first recorded mention goes back to ancient Greece in 5 BC, and it’s believed that its history may go much further back – with a mix of cheese, flour and honey thought to be dished up to athletes at the first Olympic Games. A kind of 776 BC take on the energy bar. The Romans then added eggs and began the method of baking the dish, and it evolved over Europe with different styles and flavours. Immigrants took recipes with them to America, where at the end of the 19th century cream cheese was first used as the primary ingredient in the batter, leading to the New-York-style cheesecake we know and love today.

What exactly is New York cheesecake?

One of the most famous purveyors of this style of cheesecake is Junior’s Restaurant and Bakery, which was founded by Harry Rosen in 1950s Brooklyn and still sells their popular New York cheesecakes to loyal customers more than seven decades later. I asked Alan Rosen, the third-generation owner, what makes their New York cheesecake stand out from the rest. ‘It’s all about the quality of the ingredients,’ he revealed. ‘Our recipe has not changed in 75 years.’ When it comes to the cream cheese, Alan insists it should be Philadelphia. Smooth, thick and creamy, it really is the best option for a recipe that uses more than half a kilo – you want to use the good stuff.

Junior’s also includes double cream, a perfect addition if you’re after a cheesecake with added richness and a stable structure. However, I’ve always enjoyed a baked cheesecake with an extra tang, and soured cream balances the sweetness while making the cream cheese a little less cloying. To keep the stable structure, I add a little cornflour to help things bind.

Another essential ingredient is eggs, though not incorporating them properly can lead to a cracked surface, which is why, according to Alan, the mixing and the baking are just as important as the ingredients. Combining the ingredients properly, while not overmixing, is essential. Alan also advises baking the cheesecake in a water bath. ‘It’s vital for a smooth, creamy cheesecake. It takes a little extra effort, but it’s worth it,’ he says. Once baked, don’t rush to get it out of the oven either – leaving the cheesecake to cool, plus a final chill in the fridge, will help create an impeccably smooth surface.