Tall and Creamy New York Cheesecake

If you’re looking for the ultimate classic dessert that never fails to impress, this Tall and Creamy New York Cheesecake is the one. Known for its rich, velvety texture and signature height, this cheesecake delivers everything you love about the famous New York version — smooth, dense, and irresistibly creamy. This recipe requires no crust, letting the luscious filling take center stage. It’s the perfect dessert for any occasion, whether it’s a holiday gathering, dinner party, or simply an indulgent treat for yourself.

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 ½ cups sugar
• 2 tablespoons cornstarch
• 2 vanilla beans (or substitute 1 ½ teaspoons pure vanilla extract)
• 1 teaspoon fresh lemon juice

Instructions

1. Tightly wrap two layers of aluminum foil around the outside of a 10-inch springform pan, covering both the bottom and sides.
2. Generously coat the inside of the pan with butter.
3. Preheat your oven to 300°F.
4. Using an electric mixer with a paddle attachment, beat the cream cheese and butter together until smooth and creamy.
5. Add the eggs one at a time, mixing after each addition until fully incorporated.
6. Add the sour cream and continue mixing until smooth.
7. Mix in the sugar, cornstarch, vanilla, and lemon juice. Beat for about 2 minutes until the batter is silky and free of lumps.
8. Pour the batter into the prepared springform pan. Place the pan into a large roasting pan, ensuring the sides don’t touch.
9. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Avoid splashing water onto the cheesecake.
10. Bake for 2 hours, or until the top is lightly golden brown. (If using a regular oven instead of a convection oven, you may need to bake slightly longer.)
11. Remove the cheesecake from the water bath and take off the foil. Let it cool completely at room temperature before unlatching and removing the springform rim.
12. Cover and refrigerate until well chilled, preferably overnight. The cheesecake must be fully chilled to set properly.
13. Serve plain, or top with fresh berries, whipped cream, or caramel sauce for an extra touch of sweetness.

Serving and Storage Tips

• Serving: Always serve chilled. Use a sharp knife dipped in hot water for neat, clean slices.
• Toppings: Pair with whipped cream, fresh berries, fruit sauces, caramel, or chocolate ganache.
• Storage: Store covered in the refrigerator for up to 5 days.
• Freezing: Wrap tightly in plastic wrap and foil. Freeze whole or in slices for up to 2 months. Thaw in the refrigerator overnight before serving.
• Make-Ahead Tip: Cheesecake tastes best after chilling overnight, making it a perfect make-ahead dessert.

Variations

1. Classic Graham Crust Cheesecake: Add a buttery graham cracker crust for a traditional touch and crunchy contrast.
2. Lemon Cheesecake: Add 2 tablespoons lemon zest and extra juice for a tangy, refreshing flavor.
3. Chocolate Marble Cheesecake: Swirl in melted chocolate for a stunning marble effect and rich cocoa taste.
4. Salted Caramel Cheesecake: Drizzle homemade salted caramel sauce on top before serving.
5. Berry Cheesecake: Top with fresh mixed berries and a glossy berry glaze for a burst of fruity sweetness.
6. Pumpkin Cheesecake: Mix 1 cup pumpkin puree and warm spices into the batter for a fall-inspired twist.
7. Oreo Cheesecake: Fold in crushed Oreo cookies for a cookies-and-cream delight.
8. Peanut Butter Cheesecake: Add ½ cup creamy peanut butter to the batter and top with melted chocolate.
9. White Chocolate Raspberry Cheesecake: Layer raspberry sauce and white chocolate for a bakery-style finish.
10. Espresso Cheesecake: Mix 1 tablespoon espresso powder into the batter for a coffee-flavored dessert.
11. Coconut Cheesecake: Add shredded coconut and coconut extract for a tropical touch.
12. Mango Cheesecake: Swirl in mango puree for a bright, tropical flavor and color.
13. Nutella Cheesecake: Blend in ½ cup Nutella for a hazelnut-chocolate flavor explosion.
14. Baileys Cheesecake: Replace some sour cream with Baileys Irish Cream for a smooth, boozy flavor.
15. Strawberry Cheesecake: Serve with strawberry compote or fresh sliced strawberries for a classic finish.

FAQs

1. Why is my cheesecake cracking? Cracks occur from overbaking or cooling too quickly. Use a water bath and let it cool gradually.
2. Can I skip the water bath? It’s not recommended. The water bath keeps the cheesecake moist and prevents cracking.
3. Why should the ingredients be at room temperature? This ensures a smooth, lump-free batter.
4. Can I add a crust? Absolutely! A graham cracker or cookie crust works beautifully.
5. How do I know when it’s done baking? The edges should be firm while the center jiggles slightly.
6. Can I use light cream cheese? Yes, but full-fat cream cheese gives the creamiest texture.
7. How long should I chill the cheesecake? At least 6 hours, but overnight yields the best results.
8. Can I freeze it? Yes, wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
9. How do I prevent water from leaking into the pan? Use heavy-duty foil and make sure it’s tightly sealed.
10. What toppings go best? Fresh berries, caramel, chocolate ganache, or whipped cream enhance the flavor perfectly.

This Tall and Creamy New York Cheesecake is the epitome of indulgence. With its smooth, rich texture and perfect balance of flavor, it’s a dessert that never fails to impress. Whether served plain or dressed up with toppings, each slice is a luxurious treat that melts in your mouth. Simple to make yet elegant enough for any occasion, this cheesecake deserves a permanent place in your recipe collection.

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