Tall and Creamy New York Cheesecake Recipe
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.
- 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
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
- 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.
- Butter the Pan: Generously coat the inside of the springform pan with butter to prevent sticking.
- Preheat Oven: Set the oven temperature to 300ºF (150ºC) to ensure slow, even baking.
- 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.
- Add Eggs: Add the eggs one at a time, mixing just until blended after each addition to maintain a smooth texture.
- Add Sour Cream: Mix in sour cream until the batter is smooth and consistent.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill: Cover the cheesecake and refrigerate until thoroughly chilled, ideally overnight, so it sets firmly and flavors develop.
- 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
