Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

New York cheesecake should need no introduction. It’s a fluffy, creamy, rich, and tangy custard set atop a graham cracker crust, with blond sides and a very lightly mottled brown top. You know it, and to know it is to love it, since, like pizza, even when it’s just all right, it’s still pretty great. We set out to make the best New York cheesecake you’ll ever have. You want height? Well, this cheesecake towers. That signature cottony “crumb” and cream cheese tang? Check and check. The key to success is temperature control. The silky smooth and slightly aerated batter undergoes a two-phase bake, starting in a moderately hot oven to set the top, then a longer low-temp bake to gently cook the interior. Not only does this create a consistent and consistently beautiful cheesecake texture, it also eliminates the risk of cracking, the most common issue with subpar cheesecakes. Say <s>“I’m walkin’ here!”</s> hello to the perfect New York cheesecake.

Classic New York Cheesecake