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Tall and Creamy New York Cheesecake

  • Author: Lusine Svetlana

Description

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.

Notes

    • 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.

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