Description
This Tall and Creamy New York Cheesecake is the epitome of a classic cheesecake, with a rich, velvety texture and the perfect balance of creamy filling and golden edges. Made with cream cheese, eggs, sour cream, and a hint of vanilla and lemon, this cheesecake delivers a decadent dessert experience. Whether you’re celebrating a special occasion or simply craving a delicious homemade treat, this New York-style cheesecake is sure to impress your guests. Its creamy center and perfectly baked exterior make it a showstopper at any event.
Ingredients
Scale
- 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: Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
- Mix the Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 3-5 minutes. This will ensure a silky-smooth batter.
- Add Sugar, Cornstarch, and Lemon Juice: Add the sugar, cornstarch, and fresh lemon juice to the cream cheese mixture. Beat until well combined. The cornstarch helps thicken the batter and creates a smooth texture.
- Add Vanilla: Scrape the seeds from the vanilla beans and add them to the mixture (or add the vanilla extract). Mix until fully incorporated for that signature vanilla flavor.
- Add Eggs One at a Time: Add the eggs one at a time, mixing on low speed after each addition. Mix just until smooth and fully combined, being careful not to overmix. Overmixing can introduce air into the batter and cause cracks during baking.
- Pour the Batter into the Pan: Pour the cheesecake batter into the prepared springform pan. Tap the pan gently on the counter to remove any air bubbles.
- Bake the Cheesecake: 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.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake to cool inside with the oven door slightly ajar for 1 hour. This helps prevent cracking by gradually cooling the cheesecake.
- Chill in the Refrigerator: After the cheesecake has cooled, refrigerate it for at least 4 hours, or preferably overnight, to let it set and develop its full flavor.
- Serve: Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve. Enjoy the creamy, tall perfection!
Notes
- Use room temperature ingredients: Be sure to use room temperature cream cheese, eggs, and butter for a smoother batter. This will prevent lumps in the filling and ensure a creamier texture.
- Don’t overmix: When adding the eggs, mix on low speed to avoid introducing too much air, which can lead to cracks in the cheesecake.
- Resting after baking: Letting the cheesecake cool gradually in the oven with the door slightly ajar helps prevent sudden temperature changes that can lead to cracks.
- Chill for optimal results: For the best texture and flavor, refrigerate the cheesecake overnight. This allows the cheesecake to set completely and helps the flavors meld together.
- Prevent cracking: If you want an extra smooth top, you can wrap the outside of the springform pan with aluminum foil and bake in a water bath.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 420
- Sugar: 25g
- Sodium: 350mg
- Fat: 29g
- Saturated Fat: 15 g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg