Tall and Creamy New York Cheesecake

Why You’ll Love This Recipe

This New York cheesecake recipe is truly a showstopper. It combines a luxurious creamy filling with a slightly tangy flavor that only a classic New York cheesecake can deliver. The rich cream cheese and vanilla beans create a perfectly balanced taste, while the lemon juice adds a subtle brightness. The method of slow baking in the oven ensures that the cheesecake retains its smooth texture while achieving a beautifully firm set. This cheesecake is not only delicious but also stunning in appearance, making it a perfect centerpiece for any gathering. If you love traditional cheesecakes with a tall, fluffy texture and a silky-smooth finish, this recipe is your go-to.

Ingredients

• 32 ounces cream cheese (4 packages), room temperature
• 5 large eggs, room temperature
• 2 cups sour cream, room temperature
• 8 tablespoons butter, room temperature
• 1 ½ cups sugar
• 2 tablespoons cornstarch
• 2 vanilla beans (or 1 ½ teaspoons pure vanilla extract)
• 1 teaspoon fresh lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 3-5 minutes.
3. Add the sugar, cornstarch, and lemon juice to the cream cheese mixture. Beat until well combined.
4. Scrape the seeds from the vanilla beans and add them to the mixture (or add the vanilla extract). Mix until fully incorporated.
5. Add the eggs one at a time, mixing on low speed after each addition, until smooth and fully combined. Be careful not to overmix.
6. Pour the cheesecake batter into the prepared springform pan.
7. Tap the pan gently on the counter to remove any air bubbles, then place it on a baking sheet.
8. Bake for 55-65 minutes, or until the center is set but still slightly jiggly. The edges should be golden brown.
9. Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar.
10. After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight.
11. Once chilled, remove the cheesecake from the springform pan, slice, and serve.

Servings and Timing

• Servings: This recipe makes about 12 servings.
• Preparation Time: 15 minutes
• Cooking Time: 55-65 minutes
• Chill Time: At least 4 hours (preferably overnight)

Variations

• Fruit Topping: Add a berry compote or fresh fruits like strawberries, blueberries, or raspberries on top of the cheesecake for a burst of color and flavor.
• Chocolate New York Cheesecake: Incorporate melted chocolate into the cheesecake mixture for a rich, chocolate-infused twist on the classic.
• Crust: While this recipe doesn’t call for a crust, you can add one by using crushed graham crackers mixed with melted butter. Press the mixture into the bottom of the pan before adding the cheesecake batter.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure it’s fully chilled before covering to maintain its shape.
• Reheating: New York cheesecake is best served cold, but if you’d like to warm a slice, microwave it for 15-20 seconds or let it sit at room temperature for about 15 minutes.

FAQs

1. Can I use a different type of cheese for this recipe?

While cream cheese is essential for the classic flavor and texture, you could experiment with mascarpone cheese for a slightly different taste. However, it may alter the consistency.

2. Can I make this cheesecake without sour cream?

Sour cream adds richness and tanginess, but you can substitute it with Greek yogurt if you prefer a healthier alternative or just don’t have sour cream on hand.

3. How do I know when my cheesecake is done baking?

The cheesecake is done when the center is set but still has a slight jiggle. The edges should be golden brown, and the center should not appear wet or runny.

4. Can I freeze this cheesecake?

Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and foil before freezing to prevent freezer burn. Thaw it in the fridge for 4-6 hours before serving.

5. How do I avoid cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter, bake the cheesecake at a lower temperature, and allow it to cool gradually in the oven before refrigerating.

6. Can I make this cheesecake ahead of time?

Absolutely! In fact, cheesecakes often taste better the next day after chilling in the refrigerator overnight.

7. Can I use a springform pan with a different size?

A 9-inch springform pan is ideal for this recipe, but if you use a larger or smaller pan, adjust the baking time accordingly. A smaller pan will require more baking time, while a larger pan will require less.

8. Why does my cheesecake seem too soft?

If your cheesecake is too soft, it may not have baked long enough. Make sure the center is just slightly jiggly and set before removing it from the oven.

9. Can I make a smaller batch of this cheesecake?

Yes, you can halve the ingredients and bake the cheesecake in a smaller pan. Reduce the baking time and check the cheesecake periodically to ensure it’s fully cooked.

10. What’s the best way to slice a cheesecake?

To slice cheesecake cleanly, dip your knife in warm water and wipe it off between each slice. This helps prevent the cheesecake from sticking to the knife.

Conclusion

This Tall and Creamy New York Cheesecake is the epitome of indulgence. With its velvety smooth texture and luxurious flavor, it’s the perfect dessert for any occasion. Whether you’re making it for a special celebration or a simple weeknight treat, this cheesecake is sure to delight everyone who tastes it. Give it a try, and you’ll see why it’s a timeless favorite in kitchens everywhere.