For anyone with a sweet tooth, saying no to a slice of New York–style cheesecake can be a challenge. Yet, America's creative pastry chefs are continuously reinventing this classic dessert, adding unique twists, and creating flavors ranging from fruity to super light and even sugar-free. – Maisie Wilhelm

Not mentioning Eileen's in a discussion about New York City–style cheesecake would be a sin. Owner Eileen Avezzano has been in the business since 1975, delighting customers with over 40 different flavors of her classic cheesecakes, served straight from her SoHo shop. Be it Mandarin Orange Marble or Sugar-Free Rocky Road, Eileen assures her cakes will leave you wanting for more. Her cakes, available for shipping nationwide, will grant you the pleasure of NYC's original cheesecake wherever you may be.

During her tenure as the pastry chef at Aquavit, Kristen D. Murray developed her innovative approach to dessert making. One of her standout creations is the Black Pepper Cheesecake, a perfect embodiment of her eccentric style. According to Murray: "mixing a light cheesecake with some freshly crushed pepper aids digestion and balances the cake's richness."

At Mah-Ze-Dahr, the classic cheesecake gets a face-lift. Owner Umber Ahmad takes the traditional graham cracker crust and replaces it with one made out of dark chocolate cookies. The result is their 'Heavenly Cheesecake', a fluffy, citrusy dessert with added depth due to the inclusion of black cocoa.

City Bakery, famed for its pretzel croissants, also serves an Ecuadorian Milk Chocolate Cheesecake that deserves a shoutout. Maury Rubin, chef and owner, was inspired by the unique taste of single-origin milk chocolate from Ecuadorian chocolatiers to create this confectionery masterpiece.

A firm favourite at Tatte Bakery, Tzurit Or's fluffy and light vanilla cheesecake originates from her mother's kitchen. Even though, according to Or, it veers away from the traditional American cheesecake in its texture and flavor, it's nevertheless a beloved item on the menu.

Commander's Palace in New Orleans serves the Creole Cream Cheese Cheesecake, a delectable delicacy that is prepared over a span of five glorious days. Jamie Shannon, the late chef who formulated its recipe, included "Creole" cream cheese made from the milk of local cows who graze daily on salty marsh grass.

Joule, a modern Korean restaurant, might not be your first stop for cheesecake, but co-owner and chef Rachel Yang serves some of the best in the country. Their cheesecakes, which change with the seasons, effortlessly fuse sweet and savory flavors.

Nicholas Spanos's no-bake cheesecake recipe, learned while working at his friend's restaurant, Bourazza, in Mykonos, adds a Greek influence to the traditional American dessert.

Gregory Gourdet, a former Top Chef runner-up, creates modern pan-Asian dishes that also cater to vegans and celiacs. His specialty cheesecake is gluten- and dairy-free, and made with cashew "cheese."

Zingerman's serves a classic New York Cheesecake which uses their own fresh, handmade cream cheese and four exciting rotating flavors.

Raffaele Ronca, chef and owner of Ristorante Rafele, serves his version of the baked ricotta cheesecake with a twist his mother approved.

Dominique Ansel's bakery is a must-visit for more than just Cronuts and cookie shots. His Cotton Soft Cheesecake, heavenly in texture and sweetness, has enthralled customers.

Kristy Choo's no-bake strawberry cheesecake is an epic of creamy texture and fresh strawberry flavor.

The New Skete monastery in upstate New York has nuns who craft limited numbers of handmade cheesecakes every day for over forty years, and they are now available to order online.