Imagine slicing into a sky-high, satiny wedge of Tall and Creamy New York Cheesecake: each bite delivers an impossibly smooth texture, a tangy yet sweet flavor, and that iconic buttery graham crust that makes this treat a favorite at every celebration. Whether it’s for a special birthday or just a reason to spoil yourself, this recipe is a showstopper—luxurious, stunningly tall, classic, and guaranteed to make everyone swoon for one more slice. If you’ve never made a traditional New York cheesecake before, you’re in for a joyful kitchen adventure!
Ingredients You’ll Need
The magic of the Tall and Creamy New York Cheesecake comes from just a handful of ingredients, each performing its own important role. Every item is a classic, but be sure to use high-quality dairy and real vanilla for the absolute best flavor and glorious texture.
- Graham cracker crumbs: These give the base its signature crunch and sweet, toasty flavor.
- Granulated sugar: Adds just the right amount of sweetness to both the crust and the filling.
- Unsalted butter (melted): Binds the crust together and delivers rich, buttery goodness.
- Cream cheese (softened): The star ingredient for richness and creamy structure; use full-fat for the most decadent results.
- All-purpose flour: Creates a bit of structure in the custard, helping it hold its impressive height.
- Salt: Just a pinch sharpens and balances out all the sweet and tangy notes.
- Sour cream: Brings a subtle tang and extra smoothness to the filling.
- Heavy cream: Lends the cheesecake its dreamy, silky finish.
- Vanilla extract: Rounds out all the flavors with warm, mellow aromatic notes.
- Large eggs and egg yolks: Give the custard richness, set the filling, and add gorgeous color and body.
How to Make Tall and Creamy New York Cheesecake
Step 1: Prep the Pan
Start by wrapping the outside of your 9-inch springform pan with a double layer of heavy-duty foil. This is key for a Tall and Creamy New York Cheesecake, since it prevents any water from your baking bath from sneaking into the crust. A leak-proof pan is a baker’s best friend!
Step 2: Make and Bake the Crust
In a bowl, blend graham cracker crumbs, a bit of sugar, and melted unsalted butter. Press this yummy mix firmly into the pan—don’t forget to bring it about an inch up the sides for that lovely border. Pop the crust in a 475°F oven for 10 minutes until it’s set and just a bit toasty. Take it out and let it cool while you tackle the filling.
Step 3: Lower the Oven Temperature
After your crust is baked, lower your oven to 325°F. This slower, gentler heat is exactly what a Tall and Creamy New York Cheesecake needs to achieve its trademark velvet texture without overbaking or cracking.
Step 4: Mix the Creamy Filling
In a large mixing bowl, beat softened cream cheese until it’s fluffy and completely smooth—no lumps allowed! Add sugar, flour, and salt, blending well. Then stir in sour cream, heavy cream, and vanilla, enjoying the mellow, inviting aroma. Add eggs and yolks one at a time, mixing gently after each. Low and slow mixing keeps the batter airy and prevents cracks later!
Step 5: Fill the Pan and Ready the Water Bath
Pour your luscious filling into the cooled crust, smoothing the top. Place your springform inside a big roasting pan, then pour hot water into the roasting pan so it comes halfway up the sides of the cheesecake pan. This classic water bath is the not-so-secret technique for that ultimate creamy, crack-free finish every Tall and Creamy New York Cheesecake fan desires.
Step 6: Bake Low and Slow
Bake the cheesecake at 325°F for about 1 hour and 30 minutes, until the center is just set and a bit jiggly. Don’t worry—the gentle wiggle means you nailed the right texture. For perfect results, leave the cake in the turned-off oven, crack the door, and let it cool for another hour; slow cooling prevents cracks and keeps the tall, smooth crown.
Step 7: Chill Overnight
Once out, let the cheesecake come to room temperature, then refrigerate for at least 6 hours, or better yet, overnight. This patience pays off: the flavors meld, the texture becomes even more divine, and your Tall and Creamy New York Cheesecake is easy to slice into flawless wedges.
How to Serve Tall and Creamy New York Cheesecake
Garnishes
This cheesecake shines as it is, but a few thoughtful toppings can make every slice unforgettable. Fresh berries bring a pop of color and a juicy contrast to the velvety filling; a glossy fruit compote or berry sauce will cascade down the sides to wow your guests. A drizzle of chocolate or caramel, a dollop of whipped cream, or even a few citrus curls add both beauty and flavor.
Side Dishes
Pair your Tall and Creamy New York Cheesecake with something light and refreshing. A crisp fruit salad, a scoop of raspberry sorbet, or an after-dinner espresso balances out the richness. For a party, serve alongside a platter of fresh strawberries, blueberries, and kiwis for bold color and bright, tangy flavors.
Creative Ways to Present
For showstopping occasions, layer slices with thin sheets of chocolate between each wedge, or serve mini versions in glass jars for an elegant twist on tradition. You could even top each piece with a single candied cherry or gold leaf flake—go as simple or as glam as your celebration calls for!
Make Ahead and Storage
Storing Leftovers
Store leftover Tall and Creamy New York Cheesecake in the fridge, tightly covered with plastic wrap or in an airtight container. It stays wonderfully fresh and creamy for up to 5 days—just be sure to keep it chilled, and slice off only what you’ll serve to keep it at its best.
Freezing
Want to enjoy your cheesecake down the road? Cut slices or freeze it whole (without garnishes), wrapping each slice in several layers of plastic then foil. Place in a freezer-friendly container, and your Tall and Creamy New York Cheesecake will stay delicious for up to 2 months. Thaw overnight in the fridge before serving for maximum creaminess.
Reheating
New York cheesecake is meant to be served cold, but if you prefer, let slices sit out for 10–15 minutes at room temperature to take the chill off. Microwave thawing isn’t recommended, but a gentle room-temp rest brings a lovely, creamy texture back to life without melting the luscious filling.
FAQs
How do I prevent my cheesecake from cracking?
Use a water bath as described in the recipe, avoid overmixing the batter (which can incorporate too much air), and let the Tall and Creamy New York Cheesecake cool gradually in the turned-off oven with the door cracked. This gentle approach minimizes temperature shocks, keeping your cheesecake tall and gorgeous.
Can I use low-fat cream cheese?
For best results and authentic texture, stick with full-fat cream cheese. Low-fat versions can introduce extra moisture and leave you with a softer, less-structured dessert. If you must use low-fat, expect a lighter body and modify your expectations for classic Tall and Creamy New York Cheesecake richness.
Should the eggs and dairy be at room temperature?
Yes! This ensures a perfectly smooth, lump-free batter and helps everything blend evenly. Cold ingredients can lead to streaks and slow baking, so let your eggs, cream, and cream cheese sit out for an hour before you start mixing.
How can I get perfect, clean slices?
Dip a sharp knife in hot water and wipe it clean after each slice—this trick guarantees smooth, professional-looking wedges that showcase every layer of your Tall and Creamy New York Cheesecake, crust and all.
Can I make the crust with something besides graham crackers?
Absolutely! While the classic crust uses graham crackers, you could swap in crushed digestive biscuits, vanilla wafers, or even Oreos for a chocolatey twist. Just keep the proportions about the same, and you’ll have a delicious foundation for your cheesecake.
Final Thoughts
If you’re ready to impress and indulge, this Tall and Creamy New York Cheesecake deserves a spot in your baking rotation. It’s the kind of dessert that draws a crowd and makes memories, bite after feather-light, creamy bite. Go on, give it a try—you’ll be proud of every tall, beautiful slice!
Print
Tall and Creamy New York Cheesecake Recipe
- Total Time: 2 hours (plus chilling)
- Yield: 12–14 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the decadent richness of a Tall and Creamy New York Cheesecake, a classic American dessert that is sure to impress. This baked cheesecake features a buttery graham cracker crust and a velvety smooth cream cheese filling, creating a luxurious treat for any occasion.
Ingredients
Graham Cracker Crust:
- 1 3/4 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 5 packages (8 oz each) cream cheese, softened
- 1 3/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- 5 large eggs
- 2 large egg yolks
Instructions
- Preheat the oven: Preheat the oven to 475°F (245°C) and wrap the outside of a 9-inch springform pan with foil.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
- Make the filling: Beat cream cheese, sugar, flour, and salt. Add sour cream, heavy cream, and vanilla. Mix in eggs and yolks.
- Bake: Pour batter into crust, place in a roasting pan with water, and bake at 325°F for 1 hour and 30 minutes.
- Cool and chill: Cool in the oven, then refrigerate for at least 6 hours before slicing.
Notes
- This cheesecake is extra tall and rich.
- Use a water bath to prevent cracking.
- Slice with a hot knife for clean cuts.
- Serve plain or with toppings like fresh berries or chocolate drizzle.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30g
- Sodium: 360mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 175mg
