If you’re on the hunt for the ultimate indulgence in dessert form, look no further than this Tall and Creamy New York Cheesecake Recipe. It is everything you want in a cheesecake: rich, smooth, and luxuriously dense with that signature velvety texture that makes your taste buds dance. This classic treat boasts a beautiful height that makes every slice feel special and substantial, perfect for celebrations or whenever you deserve a slice of heaven. Once you try this recipe, you’ll realize why New York cheesecake has captured hearts worldwide and why it’s a timeless favorite among cheesecake lovers.
Ingredients You’ll Need
Getting the perfect Tall and Creamy New York Cheesecake Recipe starts with a handful of simple but crucial ingredients. Each one plays a vital role in achieving that luscious texture, rich flavor, and attractive golden hue that this cheesecake is famous for.
- 32 ounces cream cheese: The star of the show, it provides the creamy and dense base that defines this cheesecake.
- 5 large eggs: They bind everything together and give the cheesecake its structure without drying it out.
- 2 cups sour cream: Adds tanginess and moisture, contributing to that extra creamy texture.
- 8 tablespoons butter: Enhances richness and smoothness in the batter.
- 1 ½ cups sugar: Sweetens the cheesecake delicately without overpowering the flavors.
- 2 tablespoons cornstarch: Helps thicken the batter and keeps your cheesecake perfectly smooth.
- 2 vanilla beans or 1 ½ teaspoons pure vanilla extract: Infuses the cheesecake with deep, aromatic vanilla notes.
- 1 teaspoon fresh lemon juice: Adds a subtle hint of brightness to balance the richness.
How to Make Tall and Creamy New York Cheesecake Recipe
Step 1: Preheat and Prepare Your Pan
Begin by setting your oven to 325°F (163°C). Preparing the pan is key — grease a 9-inch springform pan and line the bottom with parchment paper. This careful preparation prevents sticking and helps you lift out the cheesecake perfectly once it’s baked. The springform pan also allows your cheesecake to maintain its tall and sturdy shape.
Step 2: Mix the Cream Cheese and Butter
In a large bowl, beat the cream cheese and butter together until they’re utterly smooth and creamy. This can take about 3 to 5 minutes. This step is crucial because a silky, lump-free batter sets the stage for that dreamy cheesecake texture that everyone adores.
Step 3: Add Sugar, Cornstarch, and Lemon Juice
Next, mix in the sugar, cornstarch, and fresh lemon juice. Each ingredient is essential for that signature cheesecake consistency and flavor: sugar sweetens gently, cornstarch thickens without heaviness, and lemon juice provides a gentle zing that wakes up the rich cream cheese.
Step 4: Incorporate Vanilla Beans or Extract
Scrape the seeds from two vanilla beans directly into the mixture or add your vanilla extract. This will infuse your batter with a natural and aromatic sweetness that words can barely capture. Mix well until everything is smoothly combined for a flawless flavor profile.
Step 5: Add Eggs One by One
To keep your batter smooth and free of cracks, add the eggs one at a time, mixing slowly after each addition. Be gentle—overmixing can trap air leading to cracks. Aim for a batter that’s perfectly uniform but not overly aerated for that dense New York style consistency.
Step 6: Pour Batter and Bake
Pour the luscious batter into your prepared pan and gently tap the pan on your countertop a couple of times. This simple trick releases any trapped air bubbles, ensuring an even surface. Bake your cheesecake on a baking sheet for 55 to 65 minutes. When done, the edges should be a golden brown while the center remains slightly jiggly — that is your cue that it’s perfectly cooked.
Step 7: Cool Gradually and Chill
After baking, turn off your oven and allow the cheesecake to cool inside with the door slightly ajar for about an hour. This slow cooling process prevents any cracks by gently settling the cheesecake. Finally, chill your cheesecake in the refrigerator for a minimum of four hours, although overnight chilling delivers optimum flavor development and firmness.
Step 8: Serve and Enjoy
Once chilled, carefully remove the cheesecake from the pan, slice with a warm knife for clean edges, and serve. Get ready to delight in the best Tall and Creamy New York Cheesecake Recipe you’ve ever tasted — each slice tall, rich, and irresistibly smooth.
How to Serve Tall and Creamy New York Cheesecake Recipe
Garnishes
A simple garnish can elevate your cheesecake beautifully. Fresh berries like strawberries, blueberries, or raspberries add a pop of color and bright flavor that contrasts the cheesecake’s richness. A dollop of whipped cream or a drizzle of caramel or chocolate sauce can create a visually stunning presentation and add layers of taste.
Side Dishes
Cheesecake pairs wonderfully with a light side like a fresh fruit salad or a tangy raspberry coulis. If you love texture contrasts, try nuts such as toasted pecans or sliced almonds for added crunch. For a celebratory touch, a glass of dessert wine or coffee on the side makes a cozy, complete dessert experience.
Creative Ways to Present
Think outside the box by serving your cheesecake in individual jars or mini springform pans. You can create a layered dessert by adding fruit compote between slices or serve cheesecake bites dipped in ganache. Presentation transforms a classic recipe into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Your Tall and Creamy New York Cheesecake Recipe will keep beautifully in the fridge for up to five days when wrapped tightly with plastic wrap or stored in an airtight container. This preserves moisture and flavor while protecting it from absorbing other fridge odors.
Freezing
If you want to save some for later, cheesecake freezes exceptionally well. Wrap the cooled cheesecake in plastic wrap and then aluminum foil for double protection. Freeze for up to two months and thaw overnight in the fridge before serving.
Reheating
Because cheesecake is best enjoyed cold, reheating is not typically necessary. However, if you find it too firm, let slices sit at room temperature for 15 to 20 minutes to soften gently before digging in. Avoid microwaving, as it can change the texture unfavorably.
FAQs
Can I use cream cheese straight from the fridge?
For a smooth, lump-free batter, it’s best to use cream cheese that’s at room temperature. Cold cream cheese can cause lumps which affect the texture of your cheesecake.
Why is cornstarch used in this recipe?
Cornstarch acts as a gentle thickening agent, helping to stabilize the batter and give the cheesecake its dense but creamy texture without heaviness.
How do I prevent cracks in my cheesecake?
Adding eggs one at a time and mixing gently helps avoid excess air. Also, cooling your cheesecake gradually in the oven with the door slightly open helps it set evenly without cracking.
Can I substitute vanilla beans with extract?
Absolutely! Use 1 ½ teaspoons of pure vanilla extract as an excellent alternative if you can’t find vanilla beans. It still imbues your cheesecake with rich vanilla flavor.
Is sour cream necessary in the recipe?
Sour cream adds a creamy texture and subtle tang that enhances the flavor profile of this New York cheesecake. Leaving it out might result in a less moist and less tangy cheesecake.
Final Thoughts
There’s something truly special about sinking your fork into a slice of this Tall and Creamy New York Cheesecake Recipe. From its rich, smooth texture to the perfect balance of flavors, it’s a dessert experience that feels luxurious yet approachable. Whether you’re new to cheesecake-making or a longtime fan, I promise this recipe will make you fall even more in love with this classic. So go ahead, give it a try, and watch it become a shining star in your baking repertoire!
Print
Tall and Creamy New York Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This tall and creamy New York Cheesecake boasts a silky-smooth texture with a rich, vanilla-infused cream cheese filling. Perfect for special occasions or indulgent treats, it is baked to perfection with a slightly golden edge and a luscious, dense center. The cheesecake is carefully cooled to prevent cracking, resulting in a flawlessly elegant dessert.
Ingredients
Cheesecake Filling
- 32 ounces cream cheese (4 packages), room temperature
- 8 tablespoons butter, room temperature
- 1 ½ cups sugar
- 2 tablespoons cornstarch
- 1 teaspoon fresh lemon juice
- 2 vanilla beans (or 1 ½ teaspoons pure vanilla extract)
- 5 large eggs, room temperature
- 2 cups sour cream, room temperature
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal of the cheesecake.
- Mix the Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 3-5 minutes. This step is crucial to achieve a silky-smooth batter without lumps.
- Add Sugar, Cornstarch, and Lemon Juice: Add the sugar, cornstarch, and fresh lemon juice to the cream cheese mixture. Beat until these ingredients are well combined, which helps thicken the batter and adds subtle flavor balance.
- Add Vanilla: Scrape the seeds from the vanilla beans and add them to the mixture, or add the vanilla extract if using. Mix until fully incorporated to achieve that signature rich vanilla flavor.
- Add Eggs One at a Time: Add the eggs one at a time, mixing on low speed after each addition. Mix just until smooth and fully combined, being careful not to overmix as this can introduce air bubbles leading to cracks during baking.
- Add Sour Cream: Gently fold in the sour cream until fully incorporated into the batter to maintain a creamy and smooth texture.
- Pour the Batter into the Pan: Pour the cheesecake batter into the prepared springform pan. Tap the pan gently on the counter to remove any trapped air bubbles for an even finish.
- Bake the Cheesecake: Place the springform pan on a baking sheet and bake for 55-65 minutes. The cheesecake is done when the center is set but still slightly jiggly and the edges turn a light golden brown.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gradual cooling prevents cracking by allowing the cheesecake to settle gently.
- Chill in the Refrigerator: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight. This chilling time lets the flavors develop fully and firms up the cheesecake for clean slicing.
- Serve: Once chilled, carefully remove the cheesecake from the springform pan. Slice with a sharp knife and serve to enjoy the tall, creamy, and luxurious New York-style cheesecake.
Notes
- Ensure all dairy ingredients are at room temperature to prevent lumps in the batter.
- Do not overmix after adding eggs to avoid incorporating too much air which can cause cracks.
- Using a water bath can further help prevent cracking, though it is optional in this recipe.
- Vanilla beans give a more intense vanilla flavor but vanilla extract is a convenient substitute.
- Refrigerating overnight yields the best texture and flavor.
- Use a sharp knife dipped in hot water and wiped dry for clean slices.
