If you have ever dreamed of creating a dessert that’s both classic and irresistibly rich, this Tall and Creamy New York Cheesecake Recipe will quickly become your go-to. With its perfectly buttery graham cracker crust and an ultra-smooth, dense filling that melts in your mouth, this cheesecake offers pure comfort in every bite. Whether you’re planning a special celebration or simply craving a slice of decadence, this recipe promises not only impressive height and creaminess but also that iconic, tangy-sweet flavor that defines the best New York cheesecakes. Let me walk you through making this impressive dessert from start to finish, so you can enjoy a slice of sweet success in your own kitchen.
Ingredients You’ll Need
Keeping things straightforward is key when making a cheesecake that’s all about rich, clean flavors and perfect texture. Each ingredient here plays a vital role, whether it’s building the structure or adding that luscious creaminess you crave.
- Graham cracker crumbs: The classic base for your crust, lending a buttery, slightly sweet crunch.
- Granulated sugar: Sweetens both the crust and filling evenly without overpowering the cream cheese.
- Unsalted butter, melted: Binds the crust ingredients together while adding rich flavor.
- Cream cheese, softened: The star of the show—use full-fat for the creamiest texture and tang.
- All-purpose flour: Just a bit helps stabilize the filling, keeping it tall and smooth.
- Vanilla extract: Enhances the natural sweetness and depth of the cheesecake.
- Large eggs, room temperature: Provide structure and richness when beaten in gently.
- Sour cream: Adds a subtle tang and silky softness to the filling.
- Heavy cream: Rounds out the texture for that signature creamy mouthfeel.
How to Make Tall and Creamy New York Cheesecake Recipe
Step 1: Preheat Oven & Prepare Pan
Start by setting your oven to 325°F (160°C). It’s important to wrap the bottom of your 9-inch springform pan tightly with foil to prevent any precious batter from leaking out during the water bath baking — this little step ensures a professional finish without the mess.
Step 2: Make the Crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of your prepared springform pan. The key is to create a solid base that will support all that creamy filling. Pop it in the oven for 10 minutes, then let it cool while you prepare the filling.
Step 3: Prepare the Filling
This is where the magic happens! Beat your softened cream cheese until perfectly smooth—no lumps here. Gradually add the sugar, flour, and vanilla extract, mixing well after each addition. Then a critical trick: add the eggs one at a time, mixing gently to avoid incorporating too much air, which can cause cracks. Finally, stir in both sour cream and heavy cream patiently until you achieve that rich, silky batter you can’t wait to bake.
Step 4: Assemble & Bake
Pour the luscious filling over your cooled crust, smoothing the top with a spatula. To get that famously creamy texture and prevent cracks, place your springform pan inside a large roasting pan and pour boiling water halfway up the sides—this water bath keeps the baking environment moist and even. Bake for an hour and a half, watching for the edges to set while the center still jiggles slightly. Once done, crack the oven door open and let it cool there for an hour; this gradual cooling helps maintain that smooth surface so many cheesecakes dream of.
Step 5: Chill
After carefully removing the springform pan from the water bath, allow the cheesecake to cool completely at room temperature. Then, refrigerate it for at least six hours or ideally overnight—this step is essential for the dessert to fully set and develop its unforgettable dense, creamy texture.
Step 6: Serve and Enjoy
Finally, release the sides of the springform pan, slice confidently, and adorn your masterpiece with your choice of garnishes. This is the moment your Tall and Creamy New York Cheesecake Recipe truly shines — in all its glory, tall as promised and irresistibly creamy.
How to Serve Tall and Creamy New York Cheesecake Recipe
Garnishes
A classic cheesecake deserves toppings that complement rather than compete. Fresh berries like strawberries, blueberries, or raspberries add a burst of color and a refreshing tang, brightening each bite. Dollops of whipped cream or a drizzle of caramel sauce bring richness and an elegant finishing touch that’s perfect for entertaining.
Side Dishes
Pair this cheesecake with lighter accompaniments to balance its richness. A scoop of fruit sorbet or a simple mixed green salad with a tangy vinaigrette can be surprisingly satisfying sides. For coffee lovers, a bold espresso or a velvety cappuccino alongside enhances the dessert experience beautifully.
Creative Ways to Present
Presentation can really elevate your cheesecake moment. Try serving individual slices with a dusting of cocoa powder or cinnamon. For a fun twist, layer cheesecake cubes with fruit and whipped cream in elegant parfait glasses. Even a casual gathering feels special when you plate your Tall and Creamy New York Cheesecake Recipe like a pro.
Make Ahead and Storage
Storing Leftovers
Cheesecake leftovers keep wonderfully in the fridge, tightly covered or wrapped in plastic wrap to prevent drying out or absorbing other smells. Stored this way, it maintains its fresh flavor and creamy texture for up to 5 days.
Freezing
You can freeze cheesecake successfully by wrapping it in plastic wrap and placing it in an airtight container. When you want a sweet treat later on, thaw it overnight in the fridge. The texture might slightly change, but it will still be deliciously creamy.
Reheating
Since cheesecake is best served chilled, reheating is not recommended. However, if you prefer it slightly warmer, let it sit at room temperature for about 30 minutes before serving. This brings out the flavors without compromising texture.
FAQs
Can I use a regular cake pan instead of a springform pan?
While a springform pan is highly recommended for easy removal, you can use a regular cake pan lined with parchment paper. Just be extra careful when removing the cheesecake to preserve its tall and creamy shape.
Why does my cheesecake crack on top?
Cracking typically happens due to overmixing, baking at too high a temperature, or sudden temperature changes. The water bath and gradual cooling steps in this recipe help prevent cracks by keeping the heat gentle and even.
Can I make this cheesecake gluten-free?
Yes! Substitute the graham cracker crumbs with gluten-free cookie crumbs, and ensure your flour is gluten-free. The texture and flavor will remain just as luscious.
Is it necessary to use both sour cream and heavy cream?
Yes, they each contribute uniquely—sour cream adds a slight tang and brightness, while heavy cream enriches the texture, making it ultra-smooth and creamy. Together, they create the perfect balance in this Tall and Creamy New York Cheesecake Recipe.
How do I get my cheesecake to be tall and not flat?
Using enough cream cheese, moderate mixing, and the right baking technique including the water bath are key factors. This recipe’s proportions and method are designed specifically to achieve that tall, creamy New York-style height you want.
Final Thoughts
There is something truly special about a well-made cheesecake, especially one as indulgently satisfying as this Tall and Creamy New York Cheesecake Recipe. It’s a dessert that invites smiles and second helpings, perfect for anyone who loves rich, silky texture and classic flavor. Trust me, once you try making it at home, you’ll find it hard to go back to anything else. So grab your ingredients, follow these steps, and get ready to delight yourself and your loved ones with every velvety forkful.
Print
Tall and Creamy New York Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 8 hours (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Tall and Creamy New York Cheesecake is a classic dessert featuring a dense, smooth cream cheese filling atop a buttery graham cracker crust. Baked in a water bath to achieve its signature velvety texture, this cheesecake is perfect for special occasions or anytime you crave an indulgent treat. With 12 servings, it offers a rich, creamy dessert that pairs beautifully with fresh berries, whipped cream, or caramel sauce.
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 into the pan during baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
- Prepare the Filling: Using a mixer, beat the softened cream cheese until the texture is smooth and creamy. Gradually add the 1 ¾ cups sugar, flour, and vanilla extract; blend well. Add the eggs one at a time, mixing thoroughly after each. Finally, stir in the sour cream and heavy cream until the filling is completely smooth.
- Assemble & Bake: Pour the prepared cream cheese filling over the cooled crust in the springform pan. Place the springform 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. Bake for 1 hour and 30 minutes, or until the edges are set but the center is still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually.
- Chill: Remove the cheesecake from the water bath and allow it to cool completely to room temperature. Then refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set and develop flavors.
- Serve: Once chilled, carefully release the cheesecake from the springform pan. Slice and serve with your choice of garnishes such as fresh berries, whipped cream, or caramel sauce.
Notes
- Using a water bath (bain-marie) helps prevent cracks and promotes even baking for a creamy texture.
- Room temperature eggs and cream cheese ensure a smooth, lump-free filling.
- Allow the cheesecake to cool gradually in the oven to avoid sudden temperature changes that can cause cracking.
- Refrigerate overnight if possible for the best flavor and texture.
- For easier release, you can run a knife around the edges before removing the springform pan.
