Tall and Creamy New York Cheesecake

Introduction

Cheesecake has always been a family favorite in my house. There’s something undeniably decadent about a well-made cheesecake, and when it comes to New York-style cheesecake, there’s no beating the tall, creamy texture and rich flavor. I first tried making this Tall and Creamy New York Cheesecake when I wanted to recreate the flavor I had enjoyed during a trip to New York. After perfecting the recipe, it quickly became a staple at our family gatherings. The smooth, velvety filling paired with the light, golden crust is absolutely irresistible. This cheesecake isn’t just for special occasions—it’s perfect for any time you want to treat yourself or impress guests. It’s one of those classic desserts that never goes out of style. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something sweet, this cheesecake will never disappoint.

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

Instructions

Preheat the Oven:

1. Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. This will make it easier to remove the cheesecake once it’s baked and cooled.

Prepare the Cream Cheese Mixture:

2. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Use an electric mixer to beat them for about 3-5 minutes, making sure there are no lumps. This step ensures a silky-smooth cheesecake filling.
3. Add the sugar, cornstarch, and fresh lemon juice to the cream cheese mixture. Beat until everything is well combined. The cornstarch helps stabilize the cheesecake and gives it a creamy texture.
4. Scrape the seeds from the vanilla beans and add them to the mixture, or add the vanilla extract if you’re using that. Mix until fully incorporated. The vanilla adds that unmistakable flavor that complements the rich cream cheese.

Add the Eggs:

5. Add the eggs one at a time to the mixture. After each addition, mix on low speed just until the eggs are incorporated. Be careful not to overmix, as overmixing can introduce air into the batter, causing cracks in your cheesecake.

Prepare the Pan:

6. Pour the cheesecake batter into the prepared springform pan. Tap the pan gently on the counter to remove any air bubbles that might be trapped in the batter.

Bake the Cheesecake:

7. Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the center is set but still slightly jiggly. The edges should be golden brown, while the middle remains a little wobbly. This slight wobble is important for a creamy, smooth texture.

Cool the Cheesecake:

8. Once the cheesecake is baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gentle cooling method helps prevent cracking as the cheesecake cools gradually.
9. After the hour, remove the cheesecake from the oven and allow it to cool completely at room temperature.

Chill the Cheesecake:

10. Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or preferably overnight. The longer you let it chill, the better the flavor will be. This allows the cheesecake to firm up to the perfect consistency.

Serve the Cheesecake:

11. Once the cheesecake is fully chilled and set, remove it from the springform pan and transfer it to a serving platter. Slice it up, serve, and enjoy the creamy, delicious perfection that is New York-style cheesecake!

Nutrition Facts (per serving)

• Servings: 12
• Calories per serving: 420 kcal
• Sugar: 25g
• Sodium: 350mg
• Fat: 29g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 95mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 5-6 hours (including cooling and chilling time)

How to Serve

• For a special occasion: This cheesecake is perfect for birthdays, holidays, or any occasion that calls for a show-stopping dessert.
• With fruit topping: Serve slices with fresh berries, such as strawberries, raspberries, or blueberries, for a refreshing contrast to the rich cheesecake.
• With a drizzle of chocolate sauce: Drizzle some chocolate sauce or caramel sauce on top of the cheesecake for an indulgent twist.
• As a dessert platter addition: Pair this cheesecake with other desserts such as cookies, brownies, or cupcakes for a well-rounded dessert spread.
• With whipped cream: Add a dollop of freshly whipped cream on the side for an extra creamy touch.

Additional Tips

1. Use room temperature ingredients: Be sure to let the cream cheese, butter, and eggs come to room temperature before using them. This helps the ingredients blend more easily and creates a smoother batter.
2. Don’t overmix the batter: Overmixing can introduce air into the cheesecake batter, which can lead to cracks during baking. Mix only until each ingredient is incorporated.
3. Avoid opening the oven door: Opening the oven door during baking can cause temperature fluctuations, leading to cracks. Keep the door closed as much as possible until the cheesecake is done.
4. Use a water bath (optional): If you want an extra-smooth texture, consider baking your cheesecake in a water bath. Wrap the bottom of the springform pan with foil to prevent water from leaking in, and place the pan in a larger pan filled with hot water before baking.
5. Let the cheesecake cool gradually: Avoid removing the cheesecake from the oven too quickly. Let it cool in the oven for an hour with the door ajar before refrigerating it to prevent cracking.

Recipe Variations

• Chocolate Chip Cheesecake: Fold in 1 cup of mini chocolate chips to the cheesecake batter for a chocolatey twist.
• Berry Cheesecake: Layer the cheesecake with a fresh fruit topping of mixed berries for a refreshing and colorful look.
• Pumpkin Cheesecake: Add 1 cup of pumpkin puree, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg to the batter for a seasonal pumpkin-flavored twist.
• Lemon Cheesecake: Add more fresh lemon juice and zest to the batter for an even brighter citrus flavor.
• Nut-Crusted Cheesecake: Instead of a graham cracker crust, use a crushed nut crust made with almonds or hazelnuts for a richer, nutty flavor.

Serving Suggestions

• With fresh whipped cream: Serve slices of cheesecake with a dollop of freshly whipped cream for a classic touch.
• As part of a dessert table: This cheesecake can be a centerpiece of a dessert table along with other crowd-pleasers like fruit tarts, brownies, or cookies.
• With coffee or tea: Enjoy a slice of cheesecake with a warm cup of coffee, espresso, or tea for a balanced dessert experience.
• For a special meal: Serve this cheesecake after a savory dinner for a luxurious dessert that will leave your guests impressed.

Freezing and Storage

• Freezing the cheesecake: This cheesecake can be frozen for longer storage. To freeze, wrap the cooled cheesecake tightly in plastic wrap and aluminum foil. Place it in an airtight container or freezer bag, and it can be kept in the freezer for up to 1-2 months. Thaw in the refrigerator overnight before serving.
• Storing leftovers: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Be sure to wrap it well to prevent it from drying out.

FAQ Section

1. Can I make this cheesecake without a springform pan?
Yes, you can make it in a regular round cake pan, but you’ll need to line the pan with parchment paper for easy removal.

2. How do I know when my cheesecake is done?
The cheesecake is done when the edges are golden brown and the center is slightly jiggly but firm. A toothpick inserted into the center should come out clean.

3. Can I use low-fat cream cheese?
While low-fat cream cheese can be used, it may affect the flavor and texture of the cheesecake, making it less creamy.

4. Why did my cheesecake crack?
Cracking can occur from overmixing the batter, drastic temperature changes, or overbaking. Make sure to cool the cheesecake gradually and avoid overbaking it.

5. Can I make this cheesecake in advance?
Yes, this cheesecake can be made a day or two in advance. Just store it in the refrigerator until ready to serve.

6. Can I use flavored pudding mixes in the cheesecake batter?
You can experiment with different flavored pudding mixes like chocolate, but the classic New York cheesecake is best with just vanilla.

7. How long does the cheesecake need to chill?
The cheesecake needs to chill for at least 4 hours, but overnight is recommended

for the best results.

8. Can I add toppings to my cheesecake?
Absolutely! Fresh fruit, chocolate ganache, whipped cream, or even caramel sauce are excellent topping choices.

9. Can I make this cheesecake without cornstarch?
While cornstarch helps give the cheesecake structure and smoothness, you can omit it, but the texture may be slightly different.

10. Can I make this recipe gluten-free?
Yes, use a gluten-free crust or no crust at all for a gluten-free version of this cheesecake.

Conclusion

This Tall and Creamy New York Cheesecake is a timeless dessert that delivers rich flavor and velvety texture in every bite. Whether you’re baking it for a holiday, special occasion, or simply for a treat, this cheesecake will impress with its classic taste and elegance. With simple ingredients and a little patience, you’ll have a showstopper dessert that everyone will love. So, preheat the oven, gather your ingredients, and get ready to enjoy a slice of cheesecake perfection!

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