If you’ve ever longed for the perfect showstopper dessert, look no further: this Tall and Creamy New York Cheesecake is every bit as indulgent and dreamy as you’d hope. Towering over your dessert plate with its rich, silky-smooth filling and that classic, golden graham cracker crust, this cheesecake wins over anyone who takes a bite. Whether it’s the oh-so-delicate tang, the ultra-luxe texture, or the fact that every forkful feels like a taste of café-style bliss, making this at home transforms any occasion into something truly special.
Ingredients You’ll Need
Let’s get down to the fun part: the ingredients! There’s nothing fancy here—just a handful of essential staples that come together for that signature taste. Each one makes a difference, guaranteeing the flavor, structure, and sheer elegance that define Tall and Creamy New York Cheesecake.
- Graham cracker crumbs: Bring the right crumbly texture and classic buttery base to the crust.
- Granulated sugar: Sweetens both the crust and the filling, balancing every creamy bite.
- Unsalted butter (melted): Binds the crust and adds a rich, toasty flavor.
- Full-fat cream cheese, softened: The heart and soul of Tall and Creamy New York Cheesecake—gives that luxurious, dense creaminess.
- All-purpose flour: Helps firm up the filling to the perfect, sliceable texture.
- Sour cream: Adds tang and an impossibly smooth finish to the filling.
- Heavy cream: Takes the creamy, dreamy factor to new heights.
- Vanilla extract: Provides warm undertones and that classic bakery aroma.
- Large eggs and egg yolks: Essential for that velvet-like structure and lift.
- Lemon juice: Brightens up the richness, providing a subtle but irresistible zing.
How to Make Tall and Creamy New York Cheesecake
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325°F (163°C). Trust me, setting up your pan is crucial for that gloriously tall, crack-free Tall and Creamy New York Cheesecake. Carefully wrap the outside of your 9-inch springform pan in two snug layers of heavy-duty foil—this is your shield against leaks when baking in a water bath.
Step 2: Build the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Give it a really good mix, then press the mixture firmly into the bottom and about an inch up the sides of your prepared pan. Pressing firmly is key for a crust that won’t crumble! Pop it in the oven for 10 minutes, then let it cool while you work on the filling.
Step 3: Make the Luscious Cream Cheese Filling
With the crust cooling, it’s time for the cheesy magic. In a large bowl, beat the softened cream cheese on medium speed for about 2 minutes, until smooth and fluffy. Add the sugar and flour next, and mix just until you don’t see streaks—don’t overdo it. Mix in sour cream, heavy cream, vanilla, and lemon juice until just incorporated. Finally, beat in the eggs and yolks one at a time, on low speed, scraping the sides as you go. This slow-and-steady approach gives you that iconic Tall and Creamy New York Cheesecake texture without cracks.
Step 4: Fill, Bake, and Water Bath
Pour the luscious batter gently over your crust. Here’s where things get a little dramatic—set the cheesecake pan inside a large roasting pan and carefully pour hot water into the roasting pan, halfway up the sides of the springform pan. This water bath is the secret weapon for keeping the bake gentle and the texture unbelievable. Bake for 1 hour 45 minutes to 2 hours: the edges should be set, but the very center will still jiggle slightly.
Step 5: The Gentle Cool-Down
Patience really is a virtue here. Once the baking time is up, turn off the oven and crack the door open. Let the Tall and Creamy New York Cheesecake cool in the oven for 1 hour—this gradual cooling helps prevent unsightly cracks and locks in that dreamy smoothness.
Step 6: Chill Overnight and Slice
After its oven nap, take the cheesecake out and refrigerate for at least 6 hours (but overnight is even better for full flavor and easy slicing). When you’re ready to serve, run a thin knife around the edge to release it from the pan, slice with a hot, clean knife, and get ready for cheesecake euphoria!
How to Serve Tall and Creamy New York Cheesecake
Garnishes
A Tall and Creamy New York Cheesecake is iconic just as it is, but a few finishing touches send it over the top. Scatter fresh berries, spoon over a glossy fruit compote, or add a big cloud of whipped cream—each option adds a pop of color and flavor that makes every slice extra special.
Side Dishes
While cheesecake is the star, you can make your dessert table even more festive with a platter of fresh fruit, a tangy raspberry sauce, or a little dish of dark chocolate shards. The contrast of tart and sweet alongside your Tall and Creamy New York Cheesecake means every bite is interesting, never heavy.
Creative Ways to Present
If you want to impress (and let’s be honest, you do!), try serving cheesecake bites with toothpicks at a party, or offer a “cheesecake bar” with bowls of different toppings: think lemon curd, chocolate drizzle, or candied nuts. Serve the whole cake unadorned, then let guests decorate their slice exactly how they love it!
Make Ahead and Storage
Storing Leftovers
The beauty of Tall and Creamy New York Cheesecake is that it actually gets even better after sitting in the fridge. Store leftovers covered in the pan or on a plate tightly wrapped with plastic wrap. It’ll stay plush and delicious for up to five days in the refrigerator.
Freezing
If you want to save a few slices for later (or prep way in advance), cheesecake freezes beautifully. Place cooled, cut slices on a lined tray to freeze until solid, then wrap each slice tightly in plastic and foil. Stored in an airtight container or zip-top bag, your Tall and Creamy New York Cheesecake will keep its magic for up to two months. Thaw overnight in the fridge for best flavor and texture.
Reheating
While cheesecake is best enjoyed cold or at room temperature, you can let it sit out for about an hour before serving to lose the chill. Avoid microwaving, which can make it rubbery. If you like a slightly warmer slice (say, for a decadent breakfast), ten seconds in a low-power microwave is plenty—just keep a close watch!
FAQs
How do I prevent cracks in my Tall and Creamy New York Cheesecake?
Baking the cheesecake in a water bath is key, as is not overmixing the batter and leaving it to cool gradually inside the oven. Also, don’t skip the foil wrap—this prevents leaks and ensures the smoothest top possible.
Can I use low-fat cream cheese for this recipe?
For best results, always use full-fat cream cheese, as lower-fat versions can make the filling less creamy and more prone to splitting. You want that signature richness only full-fat delivers!
What size pan should I use for this recipe?
A 9-inch springform pan gives you the tall, impressive look (plus perfect slice size) that defines the Tall and Creamy New York Cheesecake. Anything larger or smaller will alter the baking time and finished height.
Is it necessary to chill the cheesecake overnight?
Chilling for at least 6 hours (overnight is best!) allows the filling to fully set and the flavors to mature, so each slice holds together beautifully and tastes divinely rich.
What toppings pair best with Tall and Creamy New York Cheesecake?
Classic choices include fresh berries, berry coulis, whipped cream, or even a drizzle of chocolate or caramel. You can also jazz it up with candied nuts or citrus zest for texture and color.
Final Thoughts
I hope you’ll roll up your sleeves and give this Tall and Creamy New York Cheesecake a try—it’s bound to become a new favorite. There’s nothing quite like that first bite: rich, tangy, ultra-smooth, and completely unforgettable. Share it with your favorite people, and watch those slices disappear!
Print
Tall and Creamy New York Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 8 hours 30 minutes (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy decadence of this Tall and Creamy New York Cheesecake. With a buttery graham cracker crust and a velvety smooth filling, this classic baked cheesecake is a show-stopping dessert that will impress any crowd.
Ingredients
Graham Cracker Crust:
- 1¾ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 4 (8-ounce) packages full-fat cream cheese, softened
- 1¾ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup sour cream
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 5 large eggs
- 2 egg yolks
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Make the filling: Beat cream cheese, sugar, and flour. Add sour cream, heavy cream, vanilla, and lemon juice. Mix in eggs and yolks.
- Bake: Pour the batter over the crust. Bake in a water bath for 1 hour 45 minutes to 2 hours.
- Cool and chill: Cool in the oven, then refrigerate for at least 6 hours before serving.
Notes
- For a crack-free top, avoid overmixing and bake in a water bath.
- For clean slices, wipe the knife between cuts.
- Serve plain or with fresh berries, fruit compote, or whipped cream.
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