Indulge in the ultimate dessert with this Tall and Creamy New York Cheesecake—an ultra-rich, velvety treat with a dense yet smooth texture and a perfect balance of sweetness and tang. Baked to perfection in a water bath, this cheesecake achieves the coveted smooth, crack-free top that makes it a showstopper at any occasion. Enjoy it plain or elevate it with fresh berries, caramel sauce, or whipped cream for extra flavor.
Ingredients:
For the Crust:
1 ¾ cups graham cracker crumbs (about 12-14 crackers)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake 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
⅔ cup sour cream
⅔ cup heavy cream
Directions:
Prepare the Oven & Pan: Preheat the oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent water from leaking in during the water bath process.
Make the Crust: In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then remove from the oven and let it cool completely.
Prepare the Cheesecake Filling: Beat the softened cream cheese on medium speed for 2-3 minutes until smooth and creamy. Add granulated sugar and flour, and continue to beat until well-combined. Stir in the vanilla extract.
Add the Eggs: Add the eggs one at a time, mixing on low speed just until incorporated after each addition. This helps to avoid over-beating and prevents air pockets in the filling.
Finish the Filling: Add the sour cream and heavy cream, mixing until smooth and well-combined.
Assemble and Bake: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Place the springform pan in a large roasting pan and add boiling water to the roasting pan, filling it halfway up the side of the springform pan.
Bake: Bake for 1 hour and 30 minutes, or until the edges of the cheesecake are set, but the center is slightly jiggly. Turn off the oven and let the cheesecake cool with the oven door slightly ajar for about 1 hour.
Cool and Refrigerate: After cooling in the oven, remove the cheesecake from the water bath and let it cool completely to room temperature. Run a knife around the edges to loosen it from the pan. Refrigerate for at least 6 hours or overnight.
Serve: Once chilled, release the cheesecake from the springform pan. Slice and top with fresh berries, whipped cream, or caramel drizzle for a delightful finishing touch.
Serving Tips:
Chill Well: For the best texture and flavor, always serve cheesecake chilled. Allow it to cool completely in the refrigerator for at least 6 hours or overnight.
Presentation: Before serving, run a knife around the edges of the cheesecake to loosen it from the springform pan. This ensures a clean and smooth slice. You can garnish the cheesecake with fresh berries, a drizzle of caramel or chocolate sauce, or a dollop of whipped cream to enhance its flavor and appearance.
Slice Carefully: Use a sharp, non-serrated knife to slice the cheesecake. For clean slices, dip the knife in hot water and wipe it between cuts.
Serving Size: A 9-inch cheesecake typically serves 12 slices. For a more decadent treat, serve slightly larger slices; for a lighter portion, cut into smaller pieces.
Storage Tips:
Refrigeration: Cheesecake should be stored in the refrigerator to maintain its freshness. Keep it covered with plastic wrap or store it in an airtight container to prevent it from absorbing any odors from other foods.
Storage Time: New York cheesecake can be stored in the refrigerator for up to 5-7 days. For the best taste and texture, enjoy it within 3-4 days.
Freezing: If you want to store the cheesecake for a longer period, it can be frozen for up to 1-2 months. To freeze, wrap the cheesecake (or individual slices) tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator overnight before serving.
Portioning: If you plan on serving the cheesecake at different times, consider slicing it into individual portions before storing. This allows you to easily grab a slice without needing to thaw the entire cake.
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FAQs:
Can I use a different type of crust for this cheesecake?
Yes! While a graham cracker crust is traditional for New York cheesecake, you can experiment with other types of crusts such as digestive biscuits, Oreo cookies, or even a gluten-free crust if you prefer. Just be sure to press the crust firmly into the pan to hold its shape.
Why do I need to bake the cheesecake in a water bath?
Baking the cheesecake in a water bath helps to create a moist environment around the cheesecake while it bakes. This method ensures an even cooking temperature, prevents cracks from forming on the surface, and results in a smooth, creamy texture.
Can I make the cheesecake ahead of time?
Absolutely! In fact, cheesecake tastes even better after it has been refrigerated for several hours or overnight. It allows the flavors to meld and gives it time to fully set. Simply prepare the cheesecake the day before you plan to serve it and keep it in the refrigerator until you’re ready.
How can I fix cracks that form on top of my cheesecake?
If cracks do form on the surface, don’t worry! New York cheesecake has a dense texture, so it’s normal for a slight crack or two. To avoid this, make sure not to overmix the filling or add too much air when incorporating the eggs. Additionally, cooling the cheesecake slowly in the oven helps prevent cracks. If cracks do appear, you can cover them with a topping like whipped cream or fresh fruit for a beautiful finish.
Conclusion:
This Tall and Creamy New York Cheesecake is the perfect dessert to impress your guests at any special event, or simply to enjoy as a rich treat after a meal. With a simple yet decadent filling and a buttery graham cracker crust, it’s an easy-to-make cheesecake that always delivers!
📖 Recipe:
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Tall and Creamy New York Cheesecake
- Total Time: 8 hours (including cooling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in a rich and creamy New York Cheesecake, known for its velvety texture and dense, smooth filling. Baked in a water bath for a perfect crack-free top, this decadent dessert is the ultimate treat for cheesecake lovers. With a buttery graham cracker crust and a tangy yet sweet filling, it’s a dessert that can be served plain or topped with fresh berries, whipped cream, or caramel sauce for an extra touch. Perfect for any special occasion or as a delightful everyday indulgence.
Ingredients
For the Crust:
1 ¾ cups graham cracker crumbs (about 12–14 crackers)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake 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
⅔ cup sour cream
⅔ cup heavy cream
Instructions
- Preheat Oven & Prepare Pan: Preheat the oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with foil to prevent leaks.
- Make the Crust: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture into the bottom of the springform pan and bake for 10 minutes. Let it cool.
- Prepare the Filling: Beat softened cream cheese until smooth. Add sugar, flour, and vanilla, then mix in eggs one at a time. Stir in sour cream and heavy cream until smooth.
- Assemble & Bake: Pour the filling over the cooled crust. Place the pan in a large roasting pan and add boiling water halfway up the sides of the springform pan. Bake for 1 hour 30 minutes, until edges are set but the center is slightly jiggly. Let it cool in the oven with the door ajar for 1 hour.
- Chill: Remove from the water bath and cool completely to room temperature. Refrigerate for at least 6 hours or overnight.
- Serve: Release from the springform pan, slice, and garnish with berries, whipped cream, or caramel sauce.
Notes
To prevent cracks, don’t overmix the filling and bake at a consistent, moderate temperature.
If cracks appear, simply cover them with whipped cream or a fruit topping for a beautiful finish.
Be sure to allow the cheesecake to cool completely before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 500 kcal
