Tall and Creamy New York Cheesecake Recipe

Introduction

This tall and creamy New York cheesecake is a classic dessert loved for its rich texture and smooth flavor. Made with simple ingredients and baked in a water bath, it delivers a perfectly dense yet velvety finish that’s sure to impress.

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 1/2 cups sugar
• 2 tablespoons cornstarch
• 2 vanilla beans (or substitute 1 1/2 teaspoons pure vanilla extract)
• 1 teaspoon fresh lemon juice

Instructions

1. Step 1: Tightly wrap two layers of aluminum foil around the outside of a 10-inch springform pan, covering the bottom and sides completely.
2. Step 2: Generously coat the inside of the pan with butter to prevent sticking.
3. Step 3: Preheat your oven to 300ºF (150ºC).
4. Step 4: Using an electric mixer with the paddle attachment, beat the cream cheese and butter together until smooth and creamy.
5. Step 5: Add the eggs one at a time, mixing well after each addition until fully blended.
6. Step 6: Mix in the sour cream until the batter is smooth.
7. Step 7: Add sugar, cornstarch, scraped vanilla bean seeds (or vanilla extract), and lemon juice. Beat for about 2 minutes until smooth and well combined.
8. Step 8: Pour the batter into the prepared springform pan. Place the pan inside a roasting pan large enough so the sides don’t touch.
9. Step 9: Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, being cautious not to splash water onto the cheesecake batter.
10. Step 10: Bake for 2 hours, or until the top is lightly browned. Note that baking times may vary; convection ovens may require less time than conventional ovens.
11. Step 11: Remove the springform pan from the water bath. Unwrap and discard the foil. Let the cheesecake cool completely at room temperature before unlatching and removing the rim.
12. Step 12: Cover the cheesecake and refrigerate until well chilled, preferably overnight, to allow it to set properly.
13. Step 13: Serve plain or topped with fresh berries, whipped cream, or caramel sauce for extra indulgence.

Tips & Variations

• Make sure all dairy ingredients are at room temperature for a smooth, lump-free batter.
• Using a water bath (bain-marie) helps prevent cracks and keeps the cheesecake moist.
• For a flavor twist, try adding a teaspoon of espresso powder to enhance the vanilla notes.
• Substitute the sour cream with Greek yogurt for a slightly tangier cheesecake.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. For longer storage, you can freeze the cheesecake (without toppings) for up to 1 month; thaw overnight in the refrigerator before serving. When reheating, let the cheesecake come to room temperature for the best texture before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to wrap the pan in foil?

Wrapping the pan prevents water from the water bath from seeping into the cheesecake, which could make it soggy and affect its texture.

Can I use vanilla extract instead of vanilla beans?

Yes, you can substitute 2 scraped vanilla beans with 1 1/2 teaspoons of pure vanilla extract without compromising the flavor.

Tall and Creamy New York Cheesecake Recipe

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4.8 from 114 reviews

This Tall and Creamy New York Cheesecake is a classic dessert featuring a dense, velvety texture and rich flavor from cream cheese and sour cream. Baked in a water bath to ensure a smooth, crack-free surface, this cheesecake is ideal for a special occasion or an indulgent treat. The recipe includes subtle hints of vanilla and lemon to brighten the flavor, resulting in a beautifully set and deliciously creamy cheesecake.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 14 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 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 1/2 cups sugar
• 2 tablespoons cornstarch
• 2 vanilla beans (or 1 1/2 teaspoons pure vanilla extract)
• 1 teaspoon fresh lemon juice

Instructions

1. Prepare the Pan: Tightly wrap 2 layers of aluminum foil around the outside of a 10-inch springform pan, covering the bottom and sides to prevent water from leaking in during the water bath baking.
2. Butter the Pan: Generously coat the inside of the springform pan with butter to prevent sticking.
3. Preheat Oven: Set the oven temperature to 300ºF (150ºC) to ensure slow, even baking.
4. Beat Cream Cheese and Butter: Using an electric mixer with a paddle attachment, beat the cream cheese and butter together until smooth and creamy with no lumps.
5. Add Eggs: Add the eggs one at a time, mixing just until blended after each addition to maintain a smooth texture.
6. Add Sour Cream: Mix in sour cream until the batter is smooth and consistent.
7. Incorporate Remaining Ingredients: Add sugar, cornstarch, vanilla (from scraped vanilla beans or extract), and fresh lemon juice, then beat the mixture about 2 minutes until fully combined and silky.
8. Prepare for Water Bath: Pour the batter into the prepared springform pan. Place the springform pan inside a larger roasting pan ensuring the sides do not touch.
9. Add Boiling Water: Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. Avoid splashing water on the batter.
10. Bake the Cheesecake: Bake for 2 hours or until the top is lightly browned and the center is almost set but still slightly jiggly. Note: Bake time may vary if using a conventional oven instead of a convection oven.
11. Cool the Cheesecake: Remove the springform pan from the water bath and remove the foil. Allow the cheesecake to cool completely at room temperature before unlocking and removing the rim to maintain structure.
12. Chill: Cover the cheesecake and refrigerate until thoroughly chilled, ideally overnight, so it sets firmly and flavors develop.
13. Serve: Serve the cheesecake plain or topped with fresh berries, whipped cream, or caramel sauce as desired.

Notes

• Wrapping the springform pan in foil is essential to prevent water from leaking into the cheesecake during baking.
• Allowing all ingredients to reach room temperature ensures a smooth batter and prevents lumps.
• Baking in a water bath (bain-marie) helps prevent cracking and ensures gentle, even cooking.
• Use fresh vanilla beans if possible for the best flavor, but vanilla extract is a fine substitute.
• Cheesecake tastes best when chilled overnight to allow it to fully set and flavors to meld.
• Be careful pouring boiling water to avoid splashing water onto the batter, which can cause texture issues.

Keywords: New York cheesecake, creamy cheesecake, classic cheesecake, baked cheesecake, water bath cheesecake