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Home » Recipes » Baking Recipes

Chicago Style Cheesecake Recipe

Published: May 8, 2022 · Modified: Aug 1, 2024 by Chef Dennis Littley

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If you’re a cheesecake lover and you’ve never had a Chicago Style Cheesecake, this is definitely a cheesecake recipe you need to try. I promise you won’t be disappointed; every bite is creamy, smooth, rich, and delicious!

side view of Chicago style cheesecake with raspberries on a white platter


 

This delicious Chicago Style Cheesecake is made with more cream cheese than its cousin, the New York Style Cheesecake. The extra cream cheese gives this cheesecake a fluffier, super soft, moist, and creamy filling that will have your tastebuds longing for another forkful of this amazing cheesecake.

slice of cheesecake with raspberries and mint leaves on a white plate

My Chicago Cheesecake Recipe produces a cheesecake that is not quite as dense as a New York-Style Cheesecake, which makes it the perfect dessert after any meal.

Table of Contents:
  • Ingredients to make a Chicago Style Cheesecake
  • How do I make a graham cracker crust?
  • How to I make Chicago Style Cheesecake
  • Recipe FAQ’s
  • More Cheesecake Recipes You’ll Love!
  • Recipe: Chicago Style Cheesecake Recipe

Ingredients to make a Chicago Style Cheesecake

ingredients used to make a chicago style cheesecake

Let’s start by gathering the ingredients we need to make a Chicago Style Cheesecake. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

The added egg yolks, additional cream cheese, and heavy cream (or sour cream) give this cheesecake the texture that sets it apart from a New York Cheesecake.

*Make sure the cream cheese is at room temperature.

How do I make a graham cracker crust?

two images showing how to make graham cracker crust
  • Combine graham cracker crumbs and melted butter in a mixing bowl and combine the ingredients.
  • Place the graham cracker mixture in the bottom of a 10-inch springform pan.
  • Place the springform pan with the graham crust in the freezer while you make the cheesecake filling (a shortbread crust is used by Eli Schulman in Chicago).

How to I make Chicago Style Cheesecake

  • Place a baking pan that the springform pan will fit into the oven.
  • Add enough water to come midway to the springform pan.
  • Preheat the oven to 475 degrees F.
six images showing how to make cheesecake batter.
  • Place the cream cheese into the bowl of a stand mixer and using the paddle attachment, mix the cream cheese on medium-low speed until softened.
  • Scrape down the sides of the bowl and under the paddle often. The process should take 2-3 minutes.
  • Add the sugar and flour and continue to mix on low until blended (scraping down the sides as needed).
  • Add the eggs one at a time and mix for about 10 seconds or until just combined.
  • Add the egg yolks two at a time and mix for about 10 seconds or until just combined.
  • Add the heavy cream, vanilla extract and lemon zest and mix until combined.
two images showing how to prepare the springform pan and add the cheesecake batter
  • Remove the crust from the freezer and wrap the springform pan with aluminum foil completely covering the bottom of the pan and about three-quarters of the way up the sides of the pan.
  • Pour the cream cheese batter into the prepared graham cracker crust.
  • Carefully place the cheesecake into the preheated water bath.
  • Bake the cheesecake for 12 minutes at 475 degrees then reduce the oven temperature to 350°F. The high temperature at the beginning makes all the difference.
  •  Let the cheesecake continue to bake until the top of the cheesecake turns golden. That should be about 50 to 60 minutes.
  • Place the fully cooked cheesecake on a wire rack to cool.
  • After cooling refrigerate the cheesecake for a minimum of 6 hours. Overnight is best.
overhead partial view of Chicago style cheesecake with raspberries on a white platter

Serve the cheesecake with your fresh berries or your choice of fruit and homemade whipped cream.

slice of cheesecake with raspberries and mint leaves on a white plate

Wouldn’t you love to sit down to a slice of this delicious creamy Chicago-style cheesecake?

Recipe FAQ’s

What is the difference between New York Style Cheesecake and Chicago Style Cheesecake?

New York style cheesecake is known for its dense, smooth, rich, and creamy texture. This is because the addition of heavy cream or sour cream tempers the cream cheese. Chicago Cheesecake is known for its firm outside and soft and creamy center, which comes from the extra cream cheese that is added to the batter.

Can cheesecake be frozen?

Cheesecake is one of the desserts that freezes exceptionally well. Just make sure to give it time to thaw before serving. Allowing the cheesecake to freeze solid and then double wrap it in plastic wrap will keep it safe from picking up unwanted flavors in your freezer and protect it from freezer burn.

How do I keep my cheesecake from cracking?

The easiest way to keep your cheesecake from cracking is to set the springform pan inside the water bath. Find a pan large enough to accommodate the cheesecake pan and then fill it about ⅓ of the way with hot water. Preheat the oven as normal and very carefully place the foil-wrapped springform pan into the water bath and bake as normal. The water bath helps bake the cake more evenly and keeps it from drying out and cracking.

More Cheesecake Recipes You’ll Love!

  • partial shot of whole strawberry cheesecake
    Classic New York Cheesecake Recipe
  • overhead view of sliced cheesecake with slices next to it on plates
    Italian Ricotta Cheesecake with Berries
  • slice of lemon cheesecake on a white plate with sliced lemons and a fork
    Lemon Cheesecake with a White Chocolate Ganache
  • slice of no bake chocolate cheesecake on a white plate with another slice and the whole cheesecake behind it
    No-Bake Chocolate Cheesecake Recipe

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overhead partial view of Chicago style cheesecake with raspberries on a white platter

Chicago Style Cheesecake Recipe

If you're a cheesecake lover my Chicago Style Cheesecake is a cheesecake you definitely need to try. The texture is super soft, moist and creamy and is guaranteed not to disappoint.
5 from 38 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Resting Time 6 hours hrs
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 10
Calories 709 kcal

Equipment

  • 10 inch springform pan

Ingredients
 
 

Crust

  • 1½ cup graham cracker crumbs or shortbread crumbs
  • 4 tablespoon butter melted

Cheesecake

  • 2½ lbs cream cheese
  • 1½ cups sugar
  • 3 tablespoon all-purpose flour
  • 4 large eggs
  • 4 large egg yolks
  • ½ cup heavy cream
  • 1 tablespoon vanilla
  • 1 tablespoon lemon zest

Instructions
 

Crust

  • Preheat the oven to 475 degrees F
  • Combine graham cracker crumbs, and melted butter in a mixing bowl. Mix well and place in the bottom of a 10 -inch springform pan.
  • Place the crust in the freezer while you make the cheesecake filling.

Cheesecake

  • Place the cream cheese into the bowl of a stand mixer and using the paddle attachment, mix the cream cheese on medium-low speed until softened.
    Scrape down the sides of the bowl and under the paddle often. The process should take 2-3 minutes.
  • Add the sugar and flour and continue to mix on low until blended (scraping down the sides as needed).
  • Add the eggs one at a time and mix for about 10 seconds or until just combined.
  • Add the egg yolks two at a time and mix for about 10 seconds or until just combined.
  • Add the heavy cream, vanilla and lemon zest and mix until combined.
    Don't over mix the batter!
  • Remove the crust from the freezer and pour in the cheesecake filling.
  • Carefully place the cheesecake into the preheated water bath. Bake the cheesecake for 12 minutes, then reduce the oven temperature to 350°F.
  • Let the cheesecake continue to bake until the top of the cheesecake turns golden. That should be about 50 to 60 minutes.
  • Place the cheesecake on a wire rack to cool.
  • After cooling refrigerate the cheesecake for a minimum of 6 hours. Overnight is best.
  • Serve the cheesecake with fresh berries and homemade whipped cream.

Nutrition

Calories: 709kcalCarbohydrates: 48gProtein: 12gFat: 53gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 288mgSodium: 475mgPotassium: 226mgFiber: 1gSugar: 38gVitamin A: 2044IUVitamin C: 1mgCalcium: 151mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 38 votes (36 ratings without comment)

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    Recipe Rating




  1. Arialdi says

    September 01, 2024 at 2:59 pm

    5 stars
    Very delicious chef Dennis tank you so much for everything

    Reply
  2. Deborah Eck says

    May 21, 2024 at 11:12 am

    Hi Chef. Do I need to adjust the recipe to accomodate a 9” pan?

    Reply
    • Chef Dennis Littley says

      May 21, 2024 at 5:53 pm

      It’s going to be too much batter for a 9 inch pan, but you can make the excess batter into cupcake size cheesecakes. That would actually be easier than trying to scale down the recipe by 1/6

      Reply
  3. par says

    August 07, 2023 at 3:18 am

    hi chef can i omit the lemon zest? do i need to adjust with sugar or something because it expensive here in our country,

    Reply
    • Chef Dennis Littley says

      August 07, 2023 at 8:09 am

      yes you can leave out the lemon zest and there is no need to adjust the sugar.

      Reply
  4. Paulette says

    May 13, 2023 at 6:19 pm

    Does this mean I need 8 eggs today total to make your Chicago cheesecake recipe ?

    Reply
    • Chef Dennis Littley says

      May 13, 2023 at 6:21 pm

      That is correct. 4 whole eggs and 4 egg yolks.

      Reply
  5. Mary says

    January 30, 2023 at 4:35 pm

    5 stars
    Love the recipe. The recipe calls
    For four large eggs and then four
    Egg yolks, does this means four extra yolks?

    Reply
    • Chef Dennis Littley says

      January 30, 2023 at 7:39 pm

      thats correct 4 eggs and 4 additional egg yolks

      Reply

My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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