Tall and Creamy New York Cheesecake

When I think about family gatherings, my mind always drifts to the towering slice of New York cheesecake that graced our dessert table. It was the undisputed star, and every forkful was a mouthwatering experience. This Tall and Creamy New York Cheesecake: The Ultimate Dessert Experience is everything you could want—luscious, rich, and with just the right amount of tanginess to make you crave more. I’ve learned a few things along the way, mostly about perfecting that velvety texture and preventing cracks. Trust me, you’re in for a treat!

What makes this cheesecake so special is its balance of flavors and textures. With a creamy filling made from room-temperature ingredients, it’s a dream to slice and serve. Plus, the slight tang from sour cream paired with the sweetness of sugar creates a dessert that’s irresistibly satisfying.

Why you’ll love Tall and Creamy New York Cheesecake: The Ultimate Dessert Experience

• Irresistible flavor: The combination of cream cheese, sour cream, and vanilla delivers a rich, layered taste.
• Reliable results: With the right techniques, this cheesecake comes out perfectly every time, making you the star of any gathering.
• Make-ahead friendly: You can prepare this cheesecake a day in advance, simplifying your dessert planning.
• Versatile: Whether you enjoy it plain or with toppings, this cheesecake fits all preferences.
• Impressive presentation: Its tall and creamy rise makes for a stunning centerpiece.

Ingredients

• 32 ounces cream cheese (4 packages), room temperature: Cream cheese is the cornerstone of any cheesecake. Its rich, creamy texture provides the foundation for the dessert. Using room-temperature cream cheese ensures a smooth batter without lumps, making for a silky final product.
• 5 large eggs, room temperature: Eggs are essential for structure and creaminess. Incorporating them one at a time allows for even blending, resulting in a uniform texture. Room-temperature eggs mix more easily into the batter.
• 2 cups sour cream, room temperature: Sour cream adds a tangy note that balances the sweetness of the cheesecake. It also contributes to the luscious, creamy consistency of the filling.
• 8 tablespoons butter, room temperature: Butter enhances the richness of the cheesecake and ensures a smooth, luxurious texture. It also complements the tang of the cream cheese and sour cream.
• 1 ½ cups sugar: Sugar provides the sweetness that balances the tangy ingredients, making each bite perfectly satisfying without being overly sweet.
• 2 tablespoons cornstarch: Cornstarch helps stabilize the cheesecake and gives it a firmer texture. It also prevents cracking by binding the ingredients together during baking.
• 2 vanilla beans (or 1 ½ teaspoons pure vanilla extract): Vanilla beans provide a deep, aromatic flavor that enhances the creaminess of the cheesecake. If you don’t have vanilla beans, pure vanilla extract is a great substitute.
• 1 teaspoon fresh lemon juice: A hint of lemon juice brightens the flavors and adds a subtle citrus note that elevates the cheesecake without overpowering it.

Ingredient notes & substitutions: Using room-temperature ingredients is crucial for achieving creaminess. If you’re out of sour cream, Greek yogurt can be a great substitute, offering a similar tang. Also, for a dairy-free twist, you can explore using cashew cream or vegan cream cheese.

How to make Tall and Creamy New York Cheesecake: The Ultimate Dessert Experience

Making this cheesecake is simple, and I promise the results are worth it. Just follow these steps for a heavenly creation:

1. Prepare the Springform Pan: Grease a 9-inch springform pan with butter and line the bottom with parchment paper. This will make it easier to remove the cheesecake later.
2. Preheat the Oven: Set your oven to a moderate temperature, ready for baking. This ensures even cooking throughout the cheesecake.
3. Prepare the Cheesecake Batter: In a mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and cornstarch, blending until combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in sour cream, butter, vanilla, and lemon juice until creamy.
4. Assemble the Cheesecake: Pour the batter into the prepared springform pan, smoothing out the top for an even layer.
5. Create a Water Bath (Bain-Marie): To prevent cracks, place the springform pan in a larger baking dish filled with hot water. The steam helps maintain moisture while baking.
6. Bake the Cheesecake: Gently place the water bath in the preheated oven and bake until the edges are set but the center is slightly jiggly.
7. Cool and Chill: Let the cheesecake cool at room temperature for an hour before refrigerating for several hours or overnight.
8. Serve and Enjoy: When ready, carefully remove the springform pan’s sides. Slice and serve plain or with your favorite toppings.

Pro Tip: Always bake the cheesecake until it’s just set. Underbaking slightly will yield a smooth, creamy texture without cracks.

How to serve Tall and Creamy New York Cheesecake: The Ultimate Dessert Experience

Elevate your cheesecake experience by pairing it with fresh berries or a drizzle of caramel sauce. A side of whipped cream adds a wonderful contrast, too. For an elegant touch, serve slices on plates garnished with a mint leaf.

How to store Tall and Creamy New York Cheesecake: The Ultimate Dessert Experience

You can store leftover cheesecake in the refrigerator for up to a week. Just cover it tightly to prevent it from absorbing other odors. If you want to freeze it, wrap slices in plastic wrap and foil—this way, you can enjoy a slice anytime!

Tips & troubleshooting

• Dry Cheesecake: Ensure you’re using room-temperature ingredients, as cold ingredients can lead to a dry texture.
• Bland Flavor: Don’t skip the lemon juice or vanilla; they enhance the overall flavor profile.
• Soggy Crust: Ensure the crust is pre-baked or use a thick layer of crumbs.
• Overcooked Cheesecake: Monitor the baking time carefully; it should still have a slight jiggle in the center.
• Cracked Surface: A water bath is key! Avoid opening the oven during baking, as temperature fluctuations can cause cracks.

Variations

For a bit of fun, try adding flavors to the cheesecake batter. You could mix in ½ cup of chocolate chips for a luscious chocolate cheesecake or swirl in a fruit puree, like raspberry, before baking. You might also enjoy a citrus-infused version by adding some orange or lime zest.

FAQs

Can I substitute cream cheese?

You can use a vegan cream cheese for a dairy-free version, maintaining the creamy texture. However, the flavor may be slightly different.

How long can I freeze cheesecake?

Properly wrapped, cheesecake can last in the freezer for up to three months. Just remember to thaw it in the refrigerator before serving.

Can I make this cheesecake ahead of time?

Absolutely! The cheesecake can be made one or two days in advance, which allows the flavors to meld beautifully. Just keep it refrigerated until you’re ready to serve.

What if my cheesecake cracks?

Don’t worry! Cracks can be covered up with a dollop of whipped cream or a fruit topping. It will still taste amazing!

Can I use a different pan?

Yes, but keep in mind that baking times will vary. A larger or smaller pan may result in differences in cooking time, so adjust accordingly.

Tall and Creamy New York Cheesecake

A luscious, rich cheesecake with a creamy filling and a perfect balance of sweetness and tanginess, ideal for family gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the cheesecake batter

• 32 ounces cream cheese, room temperature Make sure the cream cheese is at room temperature for a smooth batter.
• 5 large eggs, room temperature Incorporate one egg at a time for better blending.
• 2 cups sour cream, room temperature Can substitute with Greek yogurt for similar tang.
• 8 tablespoons butter, room temperature Enhances the cheesecake's richness.
• 1 ½ cups sugar Balances the tang and sweetness.
• 2 tablespoons cornstarch Helps to stabilize the cheesecake.
• 2 beans vanilla (or 1 ½ teaspoons pure vanilla extract) Vanilla beans are preferred for deep flavor.
• 1 teaspoon fresh lemon juice Brightens the flavor subtly.

Method

 

Preparation

1. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. Preheat the oven to a moderate temperature.

Mixing the Batter

1. In a mixing bowl, beat the cream cheese until smooth.
2. Gradually add the sugar and cornstarch, blending until combined.
3. Add the eggs one at a time, mixing thoroughly after each addition.
4. Stir in the sour cream, butter, vanilla, and lemon juice until creamy.

Baking

1. Pour the batter into the prepared springform pan, smoothing the top.
2. Place the springform pan in a larger baking dish filled with hot water to create a water bath.
3. Bake until the edges are set but the center is slightly jiggly.

Cooling

1. Let the cheesecake cool at room temperature for an hour.
2. Refrigerate for several hours or overnight before serving.

Serving

1. Remove the sides of the springform pan carefully.
2. Slice and serve plain or with your favorite toppings.

Notes

For best results, use room-temperature ingredients. Can store in the refrigerator for up to a week or freeze properly wrapped for up to three months.