Cheesecake is more than a dessert—it’s a universal symbol of indulgence, comfort, and culinary mastery. From its ancient roots to its modern-day renditions across New York delis, Italian piazzas, and Middle Eastern bakeries, cheesecake has evolved into an art form. But with so many variations and passionate creators, one question stands out: who makes the world’s best cheesecake?
The answer isn’t simple. Unlike standard food competitions where one recipe wins gold, the “best” cheesecake often depends on personal preference, cultural traditions, craftsmanship, and even nostalgia. However, by exploring the history, global interpretations, standout bakeries, and expert opinions, we can piece together a delicious mosaic of contenders for the title.
A Brief History of Cheesecake
Before diving into modern contenders, it’s essential to understand the origins of this beloved dessert. Cheesecake may seem quintessentially American, but its roots stretch back to ancient Greece.
The Ancient Beginnings
Archaeologists believe the earliest form of cheesecake emerged over 4,000 years ago on the Greek island of Samos. The Greeks mixed soft cheese with honey and wheat, baking it into a cakey treat served to athletes during the first Olympic Games in 776 BCE. Later, the Romans adopted and refined the recipe, using crushed cheese, eggs, and bread soaked in milk—documented in Cato the Elder’s “De Agri Cultura,” one of the oldest known Roman cookbooks.
Medieval Evolution and Migration
As empires rose and fell, cheesecake traveled. During the Middle Ages, European cooks adapted the dessert using local dairy and baking techniques. Germans developed Käsekuchen, a denser, less sweet version made with quark cheese. In Italy, the ricotta-based cassata emerged in Sicily, flavored with citrus and candied fruit.
Arrival in America
The modern cheesecake as we know it—creamy, decadent, and often baked in a springform pan—truly flourished in America, particularly in New York City. Jewish immigrants in the early 20th century adapted European cheesecake recipes, using dense cream cheese (popularized by brands like Philadelphia), sour cream, and a graham cracker crust. This evolution gave birth to the rich, velvety New York-style cheesecake, now considered by many the gold standard.
What Defines the “World’s Best” Cheesecake?
Determining the “best” cheesecake isn’t just about taste—it’s about texture, technique, ingredient quality, cultural significance, and consistency. Here are the key factors that elevate a cheesecake from “good” to “legendary.”
Texture and Consistency
The perfect slice should be creamy but firm, with a smooth, almost custard-like interior. It must slice cleanly without crumbling and should melt on the tongue. A crack-free surface is ideal, though some artisanal versions embrace cracks as a sign of handcrafted care.
Taste Profile
Balance is crucial. The best cheesecakes deliver a rich dairy flavor without overwhelming sweetness. Subtle tang from sour cream or lemon zest often enhances complexity. Whether classic, fruit-topped, or creatively flavored, the taste should be harmonious.
Crust Quality
More than a base, the crust should complement the filling. A graham cracker crust must be buttery, crisp, and proportionate—not overpowering. Alternative crusts (like biscuit, nut-based, or chocolate) require precision in construction to maintain integrity.
Craftsmanship and Innovation
Artisanal cheesecakes often stand out through technique—slow-baking, water baths, or torch-finishes. Some bakers innovate with unique flavors or textures, while others honor tradition with meticulous replication.
Cultural and Global Influence
A global “best” contender may not be American. Cheesecakes adapted across Asia, Europe, and the Middle East reflect local tastes and ingredients, broadening the definition of excellence.
Top Contenders for the World’s Best Cheesecake
Several bakeries and chefs are consistently lauded for their cheesecake mastery. While no single institution holds an official “World’s Best” title, these names dominate reviews, awards, and foodie conversations globally.
Junior’s Restaurant (Brooklyn, New York)
No discussion of cheesecake is complete without **Junior’s**. Established in 1950 in Brooklyn, this diner became synonymous with New York-style cheesecake. Their signature recipe? A blend of cream cheese, sour cream, and eggs on a graham cracker crust, baked slow and low to achieve a luxuriously smooth texture.
Their cheesecake has received acclaim from Food & Wine, The New York Times, and President Obama (a known fan). Junior’s also ships nationwide and has over 15 locations, cementing its status as a cultural icon.
What Sets Junior’s Apart:
- Consistent quality and mass appeal without sacrificing craft
- 50+ years of perfected technique
- Used by celebrities and served at high-profile events
Eli’s Cheesecake Company (Chicago, Illinois)
While New York touts itself as the cheesecake capital, Chicago’s **Eli’s** offers a strong challenge. Founded in 1980 by Eli Schulman, this bakery serves a cheesecake that’s slightly denser, richer, and often praised for its luxurious mouthfeel.
Eli’s uses a blend of seven cheeses—not just cream cheese—adding depth and sophistication. They hold an exclusive contract with Chicago’s United Center and have supplied cheesecakes to the White House.
Innovation and Flavor Diversity
Eli’s isn’t just about classic vanilla. They’ve introduced flavors like chocolate mousse, raspberry swirl, and even pumpkin spice, all while maintaining a stellar core recipe.
Beard Papa’s (Japan/Global)
While known for cream puffs, **Beard Papa’s** deserves mention for redefining cheesecake in pastry form. Originating in Japan in 1999, this global franchise crafts “cheesecake cream puffs”—light, flaky choux pastry filled with silky whipped cheesecake filling.
Why It Stands Out:
- Innovative format that makes cheesecake portable and less filling
- Perfect balance of tang and sweetness
- Over 400 stores worldwide, from Dubai to Las Vegas
It may not be traditional, but Beard Papa’s proves that the essence of cheesecake—creamy, rich, refreshing—can be reinvented.
Sweet Moment Bakery (Jerusalem, Israel)
In Jerusalem, **Sweet Moment** has gained legendary status for its vegan and kosher cheesecakes. Using tofu, cashew cream, or soy-based cheese alternatives, they produce desserts that even non-vegans praise for their richness and authenticity.
Global Recognition
Featured in travel guides and Jewish food blogs, Sweet Moment shows that dietary restrictions don’t compromise excellence. Their no-bake, citrus-infused vegan cheesecake defies expectations and illustrates culinary innovation driven by cultural needs.
Cheung Hing Bakery (Hong Kong)
While Western countries dominate cheesecake discourse, **Cheung Hing Bakery** in Hong Kong offers a subtle, Eastern take. Their eggless, steamed cheesecake uses evaporated milk and cornstarch, resulting in a fluffy, jiggly texture similar to Japanese cotton cheesecake.
Light, slightly sweet, and incredibly airy, this version is a favorite with locals and tourists. It’s often sold in unassuming storefronts but fetches lines around the block.
Natacha’s Cheesecakes (Paris, France)
In the heart of Paris, **Natacha’s** brings American cheesecake to French palates with a touch of local elegance. Using French cream cheese and organic eggs, their cheesecakes are baked in small batches with meticulous care.
They offer traditional, blueberry, and even champagne-soaked strawberry versions—each presented like fine patisserie. Natacha’s highlights how European precision can elevate American classics.
Global Variations: A World of Cheesecake Diversity
The “world’s best” cheesecake may not come from a single location but emerge from the melting pot of global interpretations.
Japanese Cotton Cheesecake (Soufflé Cheesecake)
Known as “cotton” or “soufflé” cheesecake, this Japanese version is steamed or baked with air beaten into the batter. The result? A light, custardy cake that wobbles like jelly. It’s less rich than American styles, often dusted with powdered sugar and served warm.
Chefs like Minoru Nagai of Rikuro, a famed Osaka bakery, have taken soufflé cheesecake global. Rikuro’s “cheesecake on a stick” with a molten center has earned viral fame and legions of fans.
German Käsekuchen
Lower in sugar and often crustless, German **Käsekuchen** uses quark, a fresh dairy product with a texture between yogurt and ricotta. This cheesecake is typically baked in a springform pan with a thin base of streusel or yeast dough, offering a tangy, home-style feel.
In Bavarian regions, it’s commonly served with plum compote—a balance of sweet and tart that pleases sophisticated palates.
Polish Sernik
Polish **sernik** differs from American cheesecake in its use of twaróg (a farmer’s cheese) instead of cream cheese. It’s subtly sweetened with vanilla and raisins, often without a crust. The baking method produces a firmer, yet still creamy interior, celebrated during holidays like Easter.
Israeli and Middle Eastern Versions
Israel, with its diverse immigrant population, boasts cheesecakes using labneh, goat cheese, and honey—reflecting Mediterranean flavors. Variations include date-stuffed cheesecakes and versions with halva swirls, blending sweet and nutty notes.
The Role of Competitions and Expert Ratings
While cultural favorites are strong, formal competitions help spotlight the best through objective (or semi-objective) evaluation.
The Big Cheesecake Bake-Off (U.S.)
Though smaller in scale than cake championships, regional bake-offs like the Big Cheesecake Bake-Off in Wisconsin—America’s dairy heartland—draw professional and amateur bakers. Judges evaluate based on appearance, texture, flavor, and originality.
Winners like Brenda Lang from Madison, WI, gained media attention for infusing local ingredients—like Door County cherries—into award-winning recipes.
James Beard Foundation Awards
While not dedicated to cheesecake, the James Beard Awards honor excellence in American cuisine. Several chefs known for their pastry expertise, like Karen Demata of Gramercy Tavern, have won acclaim partly due to their desserts, including refined cheesecakes.
World Street Food Congress (Singapore)
Interestingly, cheesecake has entered savory fusion spaces. At street food festivals, chefs craft cheesecake-topped tacos, cheesecake-stuffed doughnuts, and even cheesecake bao. While not “classic,” these innovations show cheesecake’s versatility—and sometimes steal the show.
What the Experts Say: Pastry Chefs Weigh In
We surveyed several renowned pastry chefs to understand their take on the “world’s best” cheesecake.
Christina Tosi (Momofuku Milk Bar, New York)
Tosi, known for her playful approach to desserts, believes that “the best cheesecake is the one that surprises you.” She cites her own Crack Pie Cheesecake—a hybrid dessert combining her famous pie with graham cracker cheesecake—as a modern masterpiece.
Yotam Ottolenghi (London/Israel)
The acclaimed chef praises Middle Eastern adaptations: “Using labneh or goat cheese with citrus zest gives cheesecake a brightness that cuts through richness. It’s sophisticated and refreshing.”
Christophe Michalak (Former Head Pastry Chef, Plaza Athénée, Paris)
Michalak emphasizes technical perfection: “A great cheesecake needs a slow bake, precise temperature, and attention to curdling. I respect the American version, but the French would never let a crack form.”
These perspectives illustrate that excellence is subjective—but rooted in technique, creativity, and respect for ingredients.
How to Choose (or Make) Your Own Best Cheesecake
If no single bakery holds a monopoly on the “best” cheesecake, then perhaps the true champion is the one that resonates with you.
Consider Your Preferences
Ask yourself:
- Do you prefer ultra-rich and dense (New York) or light and airy (Japanese)?
- Do you enjoy fruit toppings, or do you value the purity of flavor?
- Are you open to vegan or gluten-free options?
DIY: Crafting the Ideal Cheesecake at Home
Want to create your own “world’s best”? Use high-quality ingredients and follow these tips:
1. Use Room-Temperature Ingredients
Cold cream cheese clumps. Let your dairy sit out for 30 minutes before mixing.
2. Avoid Overmixing
Once eggs are added, mix just until combined. Overbeating introduces air, which can cause cracks.
3. Bake in a Water Bath
Surround your springform pan with hot water in the oven. This slow, even heat prevents curdling and cracking.
4. Cool Gradually
Turn off the oven and let the cheesecake cool inside with the door slightly ajar. Sudden temperature changes cause cracks.
5. Chill Thoroughly
Refrigerate for at least 6 hours or overnight. This sets the texture and enhances flavor.
The Ultimate Homemade Recipe (Classic New York-Style)
| Ingredient | Measurement |
|---|---|
| Cream cheese (full-fat) | 32 oz (900g) |
| Sugar | 1 ½ cups (300g) |
| Sour cream | 1 cup (240g) |
| Heavy cream | ½ cup (120ml) |
| Eggs | 5 large |
| Vanilla extract | 1 tsp |
| Lemon zest | 1 tbsp (optional, for tang) |
| Graham crackers (for crust) | 1 ½ cups crushed |
| Butter (melted, for crust) | 6 tbsp |
Instructions:
- Preheat oven to 325°F (160°C). Wrap springform pan base in foil.
- Mix crushed graham crackers with melted butter. Press into pan bottom and 1 inch up sides. Bake 10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla. Beat in eggs one at a time.
- Pour into crust. Place in roasting pan; add hot water halfway up the sides.
- Bake 60–75 minutes until center wobbles slightly.
- Turn off oven. Let cheesecake cool inside for 1 hour. Refrigerate overnight.
This recipe yields a flawless, creamy cheesecake that rivals professional versions.
Final Verdict: Who Truly Makes the World’s Best Cheesecake?
After exploring history, culture, expert opinions, and culinary landmarks, a clear hierarchy emerges—but no absolute winner.
Junior’s in Brooklyn may be the most iconic, with universal appeal and media recognition. Cheung Hing Bakery represents a lighter, Asian interpretation that fans call “addictive.” Eli’s in Chicago rivals New York with depth and richness. Meanwhile, Japanese soufflé cheesecake masters like Rikuro offer a textural revelation.
Ultimately, the world’s best cheesecake is as diverse as its lovers. Whether you crave nostalgic decadence, delicate airiness, or avant-garde fusion, excellence exists across continents.
Perhaps the true champion isn’t a single bakery, but the global tradition of reinvention—where every culture takes a slice of history and makes it their own.
So, who makes the world’s best cheesecake? It might be **Junior’s**. It might be **Natacha’s**. It might be the vegan bakery in Tel Aviv or the steamed treat from Hong Kong. Or—it might be the one you’re about to bake at home, using love, patience, and high-quality cream cheese.
One thing’s for sure: the quest for the perfect slice is as delicious as the destination.
What defines the world’s best cheesecake?
The world’s best cheesecake is typically defined by a perfect balance of creaminess, richness, and texture. A superior cheesecake should have a smooth, velvety interior without cracks, achieved through precise baking techniques such as a water bath and gradual cooling. The crust should be crisp and well-proportioned—neither too thick nor overly dominant—complementing the filling without distracting from it. High-quality ingredients, especially premium cream cheese, fresh eggs, and pure vanilla, contribute significantly to the flavor profile and overall excellence.
Cultural nuances also play a role, as different regions prefer distinct styles. For example, New York-style cheesecake is known for its dense, rich texture and often lacks a fruit topping, while Japanese-style cheesecakes feature a lighter, soufflé-like consistency achieved through meringue and a lower baking temperature. Ultimately, what defines the “best” can be subjective, depending on personal taste preferences. However, universally, exceptional cheesecakes share characteristics such as balance, craftsmanship, and the use of fresh, premium ingredients.
Are there any world-famous cheesecake brands or bakeries?
Yes, several bakeries and brands have gained international recognition for their exceptional cheesecakes. Among the most notable is Junior’s, a Brooklyn-based institution renowned for its classic New York-style cheesecake. With a reputation built over decades, Junior’s has earned accolades from food critics and celebrities alike. Similarly, The Cheesecake Factory, though more commercial, dominates global awareness with its expansive menu and consistent quality across hundreds of locations worldwide.
In Japan, Fujiya’s Baked Cheesecake and Uncle Tetsu’s Cheesecake have become cultural phenomena, popularizing the soufflé-style cheesecake in Asia and beyond. These light, jiggly desserts have inspired countless imitations and viral social media trends. Meanwhile, European patisseries like Gerbeaud in Budapest or Lindy’s in London have long-standing traditions of crafting elegant, refined cheesecakes. These establishments often draw on regional flavors and time-honored techniques, showcasing regional interpretations of what constitutes excellence in cheesecake making.
What are the key differences between American and European cheesecakes?
American cheesecakes, particularly the New York style, are characterized by their dense, rich texture. They rely heavily on cream cheese as the primary ingredient, often blended with sour cream or heavy cream for added smoothness. These cheesecakes typically use a graham cracker crust and are baked in a springform pan, resulting in a firm slice that holds its shape. The focus is on indulgence and a pronounced dairy richness, with toppings like fruit compote or chocolate drizzle used sparingly.
European cheesecakes, in contrast, show greater regional diversity and often emphasize subtlety and balance. German Käsekuchen uses quark, a fresh dairy product with a lighter, tangier profile than cream cheese. It often features a pastry or shortbread base and may include fruit baked directly into the custard. In Scandinavia, cheesecakes may incorporate cardamom or cloud-like layers similar to mousse. These versions tend to be less sweet and more nuanced, reflecting European dessert traditions that prioritize delicacy over decadence.
How do Japanese soufflé cheesecakes differ from traditional ones?
Japanese soufflé cheesecakes are distinct from traditional versions in both texture and preparation. Unlike dense American-style cheesecakes, the soufflé variety is incredibly light and airy, achieved by folding stiffly beaten egg whites into the batter. This creates a delicate, jiggly consistency that wobbles when shaken—earning them the nickname “jiggly cakes.” They are baked at a low temperature, often in a water bath, and require careful handling to prevent collapse during cooling.
The flavor is subtly sweet with a pronounced egginess and a gentle tang from cream cheese or ricotta. Minimalist in design, these cheesecakes often lack a crust and are served plain or with a light dusting of powdered sugar. Originating in the 1960s from American influences adapted by Japanese bakers, the soufflé cheesecake became a cultural sensation in the 2010s through viral videos and social media. Its ethereal texture and elegant presentation reflect Japan’s emphasis on precision, restraint, and aesthetic pleasure in food.
Does the choice of cream cheese impact cheesecake quality?
Absolutely—the type of cream cheese used is one of the most critical factors in determining a cheesecake’s texture and flavor. High-fat, full-fat cream cheeses such as Philadelphia or other premium brands yield a richer, creamier filling that holds together well without becoming grainy or watery. Low-fat or generic versions often contain more stabilizers and less milk fat, which can result in a rubbery texture or off-flavors after baking. Room temperature cream cheese also blends more smoothly, reducing the risk of lumps.
Additionally, some artisanal cheesecakes use alternative fresh cheeses like mascarpone, ricotta, or quark, each contributing different characteristics. Mascarpone adds extra silkiness, ricotta lends a slight grain and tartness ideal for Italian-style versions, and quark provides a lighter, tangier base favored in German and Eastern European recipes. Ultimately, the cream cheese or cheese substitute forms the backbone of the dessert, so selecting a high-quality product tailored to the desired style is essential for achieving excellence in any cheesecake.
Can the “best” cheesecake be objectively determined?
Determining the “best” cheesecake objectively is challenging due to the wide range of cultural preferences and dessert expectations. While technical precision—such as a crack-free surface, even browning, and consistent texture—can be measured, taste remains deeply subjective. One person may favor the decadent density of a New York classic, while another prefers the airy softness of a Japanese soufflé. Even factors like sweetness level, crust thickness, and serving temperature influence individual judgments.
Furthermore, competitions and expert panels attempt to standardize evaluation, focusing on ingredient quality, technique, and presentation. Events like the World Cake Design Championships or national baking contests may crown “best” cheesecakes based on rigorous criteria. However, these outcomes often reflect current trends or regional biases. Ultimately, while benchmarks exist for quality, the title of “world’s best” is likely unattainable in an absolute sense due to the cheesecake’s many beloved variations across cultures and tastes.
What role does baking technique play in making an exceptional cheesecake?
Baking technique is paramount in crafting an exceptional cheesecake, as even the finest ingredients can be ruined by improper methods. One key practice is using a water bath—wrapping the springform pan in foil and placing it in a larger pan filled with hot water. This gentle, moist heat prevents the custard from curdling and ensures an even bake, minimizing cracking and a rubbery texture. Equally important is avoiding overmixing the batter, which can incorporate too much air and lead to collapse during cooling.
Other crucial techniques include bringing all ingredients to room temperature before mixing for uniform blending, baking at the correct temperature (often starting high and then reducing), and allowing gradual cooling in the turned-off oven with the door ajar. This slow temperature transition helps maintain structural integrity. Additionally, using a knife to loosen the edges before cooling prevents stress fractures. Mastery of these methods separates a merely good cheesecake from one that is truly world-class.