Ah, the classic New York Cheesecake—tall, creamy, and irresistibly rich. It’s a dessert that feels like a hug on a plate, with a velvety filling sitting atop a buttery graham cracker crust. Whether you’re serving it plain or with your favorite toppings, this cheesecake is the ultimate indulgence.
Why You’ll Love This Recipe?
- Decadently Creamy: Each bite melts in your mouth.
- Perfectly Tall: Achieve that bakery-style height and elegance.
- Versatile: Serve it plain or top it with fruit, caramel, or chocolate.
- Make-Ahead Friendly: Perfect for parties and special occasions.
Ingredients
This cheesecake uses simple pantry staples for its luxurious flavor.
- Cream cheese (full-fat for the best texture)
- Graham cracker crumbs
- Butter
- Granulated sugar
- Eggs
- Heavy cream
- Vanilla extract
You’ll find the full list of ingredients with measurements in the recipe card below.
Directions
- Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan and bake briefly to set.
- Make the Filling: Beat softened cream cheese until smooth, then add sugar, eggs (one at a time), vanilla, and heavy cream. Mix until just combined to avoid overmixing.
- Assemble: Pour the filling over the cooled crust, smoothing the top.
- Bake with a Water Bath: Wrap the springform pan in foil, place it in a larger pan, and fill with hot water to create a water bath. This ensures even baking and prevents cracks.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly. Then refrigerate for at least 6 hours or overnight.
Expert Tips and Tricks
- Room Temperature Ingredients: Ensure cream cheese, eggs, and heavy cream are at room temperature for a smooth filling.
- Don’t Skip the Water Bath: It’s the secret to a creamy texture and crack-free top.
- Avoid Overmixing: Overmixing incorporates too much air, which can cause cracks.
- Knife Trick: Use a sharp knife dipped in hot water to slice cleanly.
Recipe Variations and Possible Substitutions
- Crust Alternatives: Use crushed cookies like Oreos, digestive biscuits, or ginger snaps for a twist.
- Toppings Galore: Fresh berries, caramel sauce, or a drizzle of chocolate take this cheesecake to the next level.
- Lighter Version: Swap full-fat cream cheese for a reduced-fat version and use Greek yogurt instead of heavy cream.
- Flavored Cheesecake: Add lemon zest, pumpkin puree, or espresso powder for unique flavor variations.
Serving and Pairing Suggestions
This cheesecake is a showstopper on its own but pairs beautifully with:
- Fresh strawberries or raspberries for a pop of color and tang.
- Whipped cream for an extra touch of indulgence.
- Coffee or dessert wine to balance the richness.
Storage and Reheating Tips
- Refrigerate: Store in the fridge, covered, for up to 5 days.
- Freeze: Wrap slices individually in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheat: Cheesecake is best served chilled, but you can warm a slice slightly in the microwave for a softer texture.
FAQs
1. Why did my cheesecake crack?
Cracks often result from overbaking or skipping the water bath. Cooling it slowly also helps prevent cracks.
2. Can I make this cheesecake gluten-free?
Yes! Use gluten-free graham crackers or cookies for the crust.
3. How do I know when it’s done?
The edges should be set, but the center will still jiggle slightly. It will firm up as it cools.
4. Do I need a springform pan?
A springform pan is ideal for easy removal, but you can use a regular pan if you line it with parchment paper and leave enough overhang to lift the cheesecake out.
Conclusion
Making this Tall and Creamy New York Cheesecake is a labor of love, but the payoff is more than worth it. It’s a dessert that commands attention and delivers pure joy in every bite. So, gather your ingredients, set aside a little time, and create a cheesecake masterpiece.
Your family and friends will be begging for seconds (and the recipe)! Let me know how yours turns out in the comments below!
Print
Tall and Creamy New York Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes+Chill Time: 6 hours
- Total Time: 8 hours
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Tall and Creamy New York Cheesecake is the ultimate dessert for cheesecake lovers. With its rich, velvety texture, and a hint of tanginess, this classic cheesecake features a thick graham cracker crust and a luxurious creamy filling baked to perfection. It’s perfect for special occasions or whenever you’re craving an indulgent treat.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 15 full crackers)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 32 oz (4 packages) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 4 large eggs
- 1/3 cup heavy cream
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, extending it slightly up the sides.
- Bake for 10 minutes, then set aside to cool.
- Make the Filling:
- Using a stand mixer or hand mixer, beat the cream cheese and sugar together on medium speed until smooth and creamy, about 2 minutes.
- Add the sour cream, vanilla, and salt, and mix until fully incorporated.
- On low speed, beat in the eggs one at a time, mixing just until combined after each addition.
- Gently mix in the heavy cream. Do not overmix to avoid incorporating too much air.
- Assemble and Bake:
- Pour the filling into the prepared crust, smoothing the top with a spatula.
- Place the pan on a large sheet of aluminum foil and wrap it securely around the base to prevent water from seeping in.
- Set the pan in a large roasting pan and carefully pour hot water into the roasting pan, about 1 inch up the sides of the springform pan.
- Bake:
- Bake for 1 hour and 30 minutes or until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Cool and Chill:
- Remove the cheesecake from the water bath and let it cool completely to room temperature.
- Cover and refrigerate for at least 6 hours or overnight for best results.
- Serve:
- Release the cheesecake from the springform pan, slice, and enjoy!
Notes
- For a crack-free cheesecake, ensure all ingredients are at room temperature before mixing.
- Add toppings like fresh berries, fruit compote, whipped cream, or caramel sauce for extra flair.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg