If you’ve ever dreamed of creating a dessert that’s both indulgent and impressive, this Tall and Creamy New York Cheesecake Recipe is the answer to your cravings. With its luxuriously smooth texture and that classic rich flavor, this cheesecake stands proudly tall and delivers a creamy bite that melts in your mouth. Perfect for family gatherings, special occasions, or any moment you want to feel a little extra fancy, this recipe brings together simple ingredients in a way that feels truly extraordinary. Trust me, once you try this, you’ll find it hard to go back to any other cheesecake.
Ingredients You’ll Need
One of the joys of this Tall and Creamy New York Cheesecake Recipe is how straightforward the ingredient list is. Each component plays a critical role in crafting the perfect balance of texture, flavor, and that signature creaminess. These are pantry staples that work together to make magic happen in your oven.
- Cream cheese (32 ounces, room temperature): The cornerstone of any New York-style cheesecake, providing rich and smooth body.
- Eggs (5 large, room temperature): These bind everything together while adding structure and a silky texture.
- Sour cream (2 cups, room temperature): Adds a subtle tang and creaminess that makes the cheesecake extra moist.
- Butter (8 tablespoons, room temperature): Helps enrich the batter and adds a subtle, velvety finish.
- Sugar (1 1/2 cups): Sweetens the entire cheesecake, balancing the tang of cream cheese perfectly.
- Cornstarch (2 tablespoons): A small but mighty ingredient that ensures the cheesecake holds its tall shape without cracking.
- Vanilla beans (2) or pure vanilla extract (1 1/2 teaspoons): Infuses a warm, fragrant note that beautifully enhances every bite.
- Fresh lemon juice (1 teaspoon): Brightens the rich flavors with a touch of freshness.
How to Make Tall and Creamy New York Cheesecake Recipe
Step 1: Prepare Your Pan
First, wrap two layers of aluminum foil tightly around your 10-inch springform pan to prevent any water from leaking in during the water bath bake. Then, generously butter the inside of the pan to help the cheesecake release smoothly once baked. This careful setup is what helps this cheesecake bake evenly and keep its beautiful tall form.
Step 2: Preheat and Start Mixing
Set your oven to 300 degrees Fahrenheit so it’s ready to go. Using an electric mixer with a paddle attachment, beat the room temperature cream cheese and butter until the mixture becomes perfectly smooth and lump-free—this is crucial for that velvety mouthfeel.
Step 3: Add the Eggs
Adding the eggs one at a time, beat each until fully incorporated before adding the next. This gradual addition helps maintain the batter’s creamy consistency and creates a flawless texture that you’ll love.
Step 4: Mix in Sour Cream
Now, stir in the sour cream until the batter shines with a glossy smoothness. This bit of tang will balance the richness and keep your cheesecake from feeling too heavy.
Step 5: Combine Remaining Ingredients
Add sugar, cornstarch, the vanilla from your beans or extract, and the fresh lemon juice. Beat everything together for about two minutes until the batter is uniformly smooth, signaling that your cheesecake base is ready for baking.
Step 6: Set Up for Baking
Pour the batter into the prepared pan, place the springform into a large roasting pan, and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform. This water bath (or bain-marie) ensures gentle even heat and prevents cracking while baking.
Step 7: Bake to Perfection
Bake for 2 hours, or until the top is lightly golden. Keep in mind if you have a regular oven versus a convection oven, your baking time might vary slightly—just keep an eye on it to avoid overbaking.
Step 8: Cool and Chill
Once baked, carefully remove the springform from the water bath, unwrap the foil, and cool the cheesecake completely at room temperature. Then, cover and refrigerate it for at least several hours or overnight to allow it to set fully. The chilling is what gives this dessert that iconic firm yet creamy texture that holds its height beautifully.
How to Serve Tall and Creamy New York Cheesecake Recipe
Garnishes
While the Tall and Creamy New York Cheesecake Recipe stands out all on its own, a few thoughtful garnishes elevate the experience even more. Fresh berries like raspberries, strawberries, or blueberries add a pop of color and a hint of tartness that complements the richness. A dollop of lightly sweetened whipped cream or a drizzle of caramel sauce can also amp up the indulgence, making each slice a little celebration.
Side Dishes
Pair your cheesecake with some fresh fruit salad or a light citrus sorbet to balance out the richness with refreshing contrast. A cup of strong coffee or a glass of dessert wine can be just the right finishing touch for a delightful dessert spread.
Creative Ways to Present
Cut your cheesecake with a hot, clean knife to get picture-perfect slices. For parties, serve it on elegant dessert plates with edible flowers or a sprinkle of crushed pistachios for texture. You can also create mini versions by baking this batter in ramekins for personal-sized delights at your next gathering!
Make Ahead and Storage
Storing Leftovers
After enjoying this Tall and Creamy New York Cheesecake Recipe, store any leftovers tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will keep beautifully for up to 5 days, letting you savor each slice freshly chilled.
Freezing
This cheesecake freezes wonderfully. Wrap it securely with plastic wrap and foil to prevent freezer burn, and it can be frozen for up to 2 months. When you’re ready for a slice, just thaw it overnight in the fridge for the best texture.
Reheating
Cheesecake is best served chilled, so reheating isn’t typically recommended. However, if you prefer a slightly warmer slice, let it sit at room temperature for 15–20 minutes before serving to soften slightly without losing that creamy feel.
FAQs
Can I use flavored cream cheese for this cheesecake?
While you can experiment, plain cream cheese is best to keep the classic Tall and Creamy New York Cheesecake Recipe flavor in balance. Flavored cream cheese might overpower the delicate vanilla and lemon notes.
Why do I need to use a water bath?
The water bath helps the cheesecake bake evenly and prevents cracks by creating gentle steam and stable heat, which is key for that signature creamy texture and tall shape.
Can I substitute sour cream with Greek yogurt?
Greek yogurt can work as a substitute but will slightly alter the tangy flavor and texture. Sour cream gives the traditional balance of richness and acidity that this cheesecake is known for.
How do I prevent cracks on the cheesecake surface?
Make sure to bake it in a water bath and avoid overmixing the batter. Also, don’t open the oven door during baking to maintain the temperature steady.
Is it necessary to chill the cheesecake overnight?
Yes, chilling overnight is crucial to allow the flavors to develop fully and the cheesecake to set with the perfect tall, creamy texture that this recipe promises.
Final Thoughts
This Tall and Creamy New York Cheesecake Recipe is a true crowd-pleaser that brings a classic dessert into your kitchen with confidence and love. It’s forgiving enough for home bakers yet produces stunning results that taste like they came from a favorite bakery. Don’t hesitate to try it yourself—you’ll enjoy not only the incredible flavor but also the pride that comes with mastering such an iconic treat.
Print
Tall and Creamy New York Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A tall and creamy New York-style cheesecake featuring a rich and smooth texture, baked in a water bath to ensure a perfectly moist and dense dessert. This classic cheesecake is ideal for special occasions or any time you crave a luscious, homemade sweet treat.
Ingredients
Cheesecake Batter
- 32 ounces cream cheese (4 packages), room temperature
- 8 tablespoons butter, room temperature
- 5 large eggs, room temperature
- 2 cups sour cream, room temperature
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 2 vanilla beans (or substitute 1 1/2 teaspoons pure vanilla extract)
- 1 teaspoon fresh lemon juice
- Butter for greasing pan
Instructions
- Prepare the Pan: Tightly wrap two layers of aluminum foil around the outside of a 10-inch springform pan, covering the bottom and sides completely to prevent water from leaking in.
- Grease the Pan: Generously coat the inside of the springform pan with butter to ensure the cheesecake doesn’t stick during baking.
- Preheat Oven: Set your oven to 300ºF (149ºC) to prepare for slow and even baking.
- Mix Cream Cheese and Butter: Using an electric mixer fitted with a paddle attachment, beat the cream cheese and butter together until the mixture is completely smooth and creamy with no lumps.
- Add Eggs Gradually: Add the eggs one at a time, blending each fully before adding the next to incorporate them evenly without overmixing.
- Add Sour Cream: Mix in the sour cream until the batter is smooth and consistent in texture.
- Combine Remaining Ingredients: Add sugar, cornstarch, vanilla (seeds from vanilla beans or extract), and lemon juice. Beat the mixture for about 2 minutes until smooth and well combined.
- Pour Batter into Pan: Transfer the cheesecake batter into the prepared springform pan and place the pan inside a larger roasting pan.
- Add Water Bath: Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, being cautious not to splash any water onto the batter. This bain-marie method helps the cheesecake cook gently and prevents cracking.
- Bake: Bake the cheesecake for approximately 2 hours until the top is lightly browned. Note that baking times may vary—convection ovens require less time compared to conventional ovens.
- Cool Cake: Remove the springform pan from the water bath and carefully unwrap the foil. Allow the cheesecake to cool completely at room temperature before removing the rim.
- Chill: Cover the cheesecake and refrigerate it until fully chilled, ideally overnight, to allow it to set firmly and develop its rich flavor.
- Serve: Enjoy the cheesecake plain or garnish with fresh berries, whipped cream, or a drizzle of caramel sauce for added indulgence.
Notes
- Room temperature ingredients help ensure a smooth batter and prevent lumps.
- Wrapping the pan with foil prevents water from seeping in during the water bath bake.
- Using a water bath is key for a creamy, crack-free cheesecake.
- Chilling overnight improves texture and flavor.
- Vanilla bean seeds add a more intense vanilla flavor but vanilla extract works well as a substitute.
- Be careful when adding water bath to avoid splashing batter.
