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
Scale
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.
