If you have ever dreamed of the perfect cheesecake, dense yet velvety smooth, with that iconic rich flavor that just lingers lovingly on your tongue, this Tall and Creamy New York Cheesecake Recipe is exactly what you need. Crafted to deliver that classic depth and luxurious texture, this dessert stands proudly tall with its golden crust and a luscious filling that melts in your mouth. Whether you’re celebrating a special occasion or simply craving a memorable treat, this cheesecake is guaranteed to impress and satisfy every time.
Ingredients You’ll Need
Creating this cheesecake might seem elaborate, but the ingredients are straightforward and each brings something wonderfully essential to the table. From the buttery graham cracker crust to the silky cream cheese filling, every item has a purpose that enhances the final masterpiece you’ll be proud to serve.
- Graham cracker crumbs: Provides a sweet, crunchy base that holds the cheesecake together with a satisfying texture.
- Granulated sugar: Sweetens both crust and filling, balancing the tanginess of the cream cheese.
- Unsalted butter, melted: Binds the crust ingredients and adds a rich, indulgent flavor.
- Cream cheese, softened: The star of the show, delivering that silky, creamy texture essential to New York cheesecake.
- All-purpose flour: Helps set the cheesecake filling without weighing it down.
- Pure vanilla extract: Infuses the filling with warm, aromatic notes.
- Large eggs, room temperature: Adds structure and richness for that perfectly firm yet creamy consistency.
- Sour cream: Introduces a subtle tang and smoothness that elevates the flavor profile.
- Heavy cream: Ensures the filling stays luscious and decadent.
How to Make Tall and Creamy New York Cheesecake Recipe
Step 1: Preheat Oven and Prepare Pan
Start by warming your oven to 325°F (160°C). This gentle temperature is key to avoiding cracks in your cheesecake. Then, wrap the bottom of a 9-inch springform pan tightly with foil to catch any water – we’ll be using a water bath to guarantee smooth baking without drying out the cake.
Step 2: Make the Crust
Mix graham cracker crumbs, sugar, and melted butter in a bowl until fully combined. Press this mixture firmly and evenly across the bottom of the springform pan. The crust should be compacted well to support the creamy filling above. Pop it into the oven for 10 minutes to create a firm, golden base. Once baked, let it cool – this step ensures your cheesecake doesn’t get soggy.
Step 3: Prepare the Filling
Using a mixer, beat the softened cream cheese until it’s silky smooth without lumps—that’s the secret to that dreamy texture. Add sugar, flour, and vanilla extract, combining them thoroughly before adding eggs one at a time. Slowly mix in the sour cream and heavy cream until everything is perfectly blended and silky.
Step 4: Assemble and Bake
Pour the luscious filling over your chilled crust with care, smoothing out the surface gently. Place the pan inside a larger roasting pan and pour boiling water halfway up the sides to create a water bath. This moist heat environment bakes the cheesecake evenly, preventing cracks. Bake for 1 hour and 30 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, leave the door ajar, and allow the cake to cool for one hour inside—it’s an important rest to perfect the creamy texture.
Step 5: Chill
Remove the springform pan from the water bath and bring the cheesecake to room temperature before refrigerating it for at least 6 hours, though preferably overnight. This chill time is what helps the cheesecake set firmly while intensifying its rich flavors.
Step 6: Serve
Carefully release the cheesecake from the pan sides, slice it generously, and prepare to wow your guests with a slice of pure bliss.
How to Serve Tall and Creamy New York Cheesecake Recipe
Garnishes
Adding garnishes not only brings a visual treat but also bursts of fresh flavor. Classic options include fresh berries like strawberries, blueberries, or raspberries that add bright acidity and contrast. A dollop of whipped cream adds airy lightness. For something more decadent, drizzle with caramel or chocolate sauce to enhance sweetness with every bite.
Side Dishes
Serve your cheesecake with simple sides such as fresh fruit salads or lightly toasted nuts to introduce textural contrast. A cup of robust coffee or a smooth glass of dessert wine pairs beautifully, balancing the cheesecake’s richness with warmth or subtle acidity.
Creative Ways to Present
For a show-stopper presentation, try layering slices with thin citrus zest shavings or edible flowers on top. You can also create mini versions in ramekins for an individualized delight. Incorporate a swirl of fruit puree before baking to add a swirl of color and extra flavor dimension.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. Proper storage keeps it fresh and preserves the creamy texture for up to 5 days. Before serving again, you can let it come to room temperature for a few minutes for optimal softness.
Freezing
Cheesecake freezes beautifully. Wrap it well with plastic wrap and then aluminum foil to prevent freezer burn, and freeze for up to 2 months. Thaw it overnight in the refrigerator before enjoying, and you’ll have a ready backup for dessert emergencies.
Reheating
Traditionally, cheesecake is best served chilled, but if you prefer it slightly warmed, gently heat slices in a microwave for 10-15 seconds. Avoid overheating to maintain that creamy consistency without melting into a puddle.
FAQs
Why does this Tall and Creamy New York Cheesecake Recipe use a water bath?
The water bath ensures even, gentle heat during baking, preventing cracks and helping the cheesecake retain its signature creamy texture without drying out.
Can I use low-fat cream cheese or sour cream?
For the richest, creamiest results, full-fat ingredients are recommended because they provide the perfect mouthfeel and depth of flavor essential to this cheesecake.
What’s the secret to a crack-free cheesecake?
Using room temperature ingredients, baking at a moderate temperature, employing a water bath, and allowing the cheesecake to cool gradually by leaving the oven door slightly open all help prevent cracks.
Can I prepare this cheesecake a day ahead?
Absolutely! In fact, making this Tall and Creamy New York Cheesecake Recipe ahead of time and chilling it overnight enhances the flavors and ensures it slices perfectly.
How should I slice the cheesecake for the best presentation?
Use a sharp knife warmed under hot water and wiped dry before each cut. This method creates smooth, clean slices without sticking or crumbling.
Final Thoughts
Making this Tall and Creamy New York Cheesecake Recipe is one of those joyful kitchen adventures that results in a dessert everyone will rave about. With its perfect balance of richness and elegance, it’s a timeless classic you’ll want to keep coming back to. So go ahead, invite friends or family, slice up this beauty, and enjoy every luscious bite together.
Print
Tall and Creamy New York Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 8 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Tall and Creamy New York Cheesecake features a classic graham cracker crust and a rich, smooth cream cheese filling, baked in a water bath for a perfectly creamy texture. It’s a timeless dessert ideal for special occasions or a decadent treat.
Ingredients
Crust
- 1 ¾ cups graham cracker crumbs (about 12–14 crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 5 (8 oz) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 5 large eggs, room temperature
- â…” cup sour cream
- â…” cup heavy cream
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with aluminum foil to prevent any water from leaking in during the water bath baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press this mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then set aside to cool.
- Prepare the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add 1 ¾ cups of sugar, all-purpose flour, and vanilla extract, mixing well. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Lastly, stir in the sour cream and heavy cream until the batter becomes smooth and homogeneous.
- Assemble & Bake: Pour the cream cheese filling over the cooled crust in the springform pan. Place the pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath, which helps the cheesecake bake evenly and prevents cracking. Bake for 1 hour and 30 minutes, or until the edges are set but the center still jiggles slightly when moved. After baking, leave the cheesecake in the oven with the door slightly open for 1 hour to cool gradually.
- Chill: Carefully remove the springform pan from the water bath and allow the cheesecake to cool completely to room temperature. Then refrigerate for at least 6 hours or preferably overnight to set fully and develop its rich flavor and creamy texture.
- Serve: Release the cheesecake from the springform pan. Slice and garnish as desired with fresh berries, whipped cream, or caramel sauce before serving for an elegant presentation.
Notes
- Using room temperature eggs and cream cheese ensures a smooth, lump-free batter.
- Wrapping the pan with foil is crucial to prevent water leaks from the water bath.
- Do not overbake; the center should still jiggle slightly to avoid a dry cheesecake.
- Chilling the cheesecake overnight improves texture and flavor.
- Allow the cheesecake to cool gradually in the oven to prevent cracking.
- Use a sharp knife dipped in hot water and wiped dry for clean slices.
