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Tall and Creamy New York Cheesecake

Tall and Creamy New York Cheesecake

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  • Author: Jake
  • 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

Units Scale

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

  1. Prepare the Crust:
    1. Preheat the oven to 325°F (163°C).
    2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
    3. Press the mixture firmly into the bottom of a 9-inch springform pan, extending it slightly up the sides.
    4. Bake for 10 minutes, then set aside to cool.
  2. Make the Filling:
    1. Using a stand mixer or hand mixer, beat the cream cheese and sugar together on medium speed until smooth and creamy, about 2 minutes.
    2. Add the sour cream, vanilla, and salt, and mix until fully incorporated.
    3. On low speed, beat in the eggs one at a time, mixing just until combined after each addition.
    4. Gently mix in the heavy cream. Do not overmix to avoid incorporating too much air.
  3. Assemble and Bake:
    1. Pour the filling into the prepared crust, smoothing the top with a spatula.
    2. Place the pan on a large sheet of aluminum foil and wrap it securely around the base to prevent water from seeping in.
    3. 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.
  4. Bake:
    1. Bake for 1 hour and 30 minutes or until the edges are set but the center is slightly jiggly.
    2. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  5. Cool and Chill:
    1. Remove the cheesecake from the water bath and let it cool completely to room temperature.
    2. Cover and refrigerate for at least 6 hours or overnight for best results.
  6. Serve:
    1. 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

Find it online: https://justworthi.com/tall-and-creamy-new-york-cheesecake/