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    Ask Chef Dennis » Recipes » Chicago Style Cheesecake Recipe

    Chicago Style Cheesecake Recipe

    Published: May 8, 2022 · Modified: May 8, 2022 by Chef Dennis Littley · Leave a Comment·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 31 votes
    Jump to Recipe Print Recipe
    pinterest image for chicago style cheesecake

    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.

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

    This delicious Chicago Style Cheesecake is made with more cream cheese than it’s cousin the New York Style Cheesecake. The extra cream cheese gives this cheesecake a fluffier, supersoft, 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.

    What Ingredients do I need 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, brown sugar, 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).

    My favorite springform pan from Nordic Ware.

    How do I make a 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 a New York Style Cheesecake and Chicago Style Chesecake?

    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, then double wrapping 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!

    • Classic New York Cheesecake Recipe
    • Italian Ricotta Cheesecake with Berries
    • Lemon Cheesecake with a White Chocolate Ganache
    • No-Bake Chocolate Cheesecake Recipe

    Did you make this? Please RATE THE RECIPE below!

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    overhead partial view of Chicago style cheesecake with raspberries on a white platter
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    5 from 31 votes

    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.
    Prep Time20 mins
    Cook Time1 hr
    Resting Time6 hrs
    Course: Dessert
    Cuisine: American
    Servings: 10
    Calories: 709kcal
    Author: Chef Dennis Littley

    Equipment

    • 10 inch springform pan

    Ingredients

    Crust

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

    Cheesecake

    • 2½ lbs cream cheese
    • 1½ cups sugar
    • 3 tbsp all-purpose flour
    • 4 large eggs
    • 4 large egg yolks
    • ½ cup heavy cream
    • 1 tbsp vanilla
    • 1 tbsp lemon zest
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Crust

    • Preheat the oven to 475 degrees F
    • Combine graham cracker crumbs, brown sugar, 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: 709kcal | Carbohydrates: 48g | Protein: 12g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 475mg | Potassium: 226mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2044IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

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