Tall and Creamy New York Cheesecake: The Ultimate Dessert Experience

Why You’ll Love This Recipe

I love how this cheesecake delivers a bakery-quality result right from my own kitchen. It’s tall, ultra-creamy, and has that unmistakable richness that sets New York cheesecake apart. The vanilla-scented filling is smooth and luscious, and the crust offers a tender, buttery crunch. Whether I serve it plain or with fresh berries or sauce, this dessert always earns rave reviews.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Unsalted butter

• Cream cheese

• Granulated sugar

• Sour cream

• Heavy cream

• Eggs

• Egg yolks

• Vanilla extract

• All-purpose flour

• Lemon juice

• Salt

directions

1. I preheat the oven to 325°F (163°C) and grease a deep 9-inch springform pan. I wrap the outside with foil to prevent water leakage during the water bath.

2. I mix graham cracker crumbs with melted butter and press it into the bottom of the pan to form a compact crust. Then I bake it for 10 minutes and let it cool.

3. In a large mixing bowl, I beat the cream cheese until smooth and fluffy. I add sugar and beat again until well combined.

4. I blend in sour cream, heavy cream, vanilla extract, lemon juice, flour, and salt until smooth.

5. I add eggs and yolks one at a time, mixing on low speed to avoid incorporating too much air.

6. I pour the filling over the cooled crust and tap the pan to release any bubbles.

7. I place the springform pan in a larger baking dish and pour hot water halfway up the sides to create a water bath.

8. I bake for 1 hour and 30 minutes, then turn off the oven and let the cheesecake sit inside for another hour with the door slightly open.

9. I remove it, cool completely, and refrigerate for at least 6 hours or overnight.

Servings and timing

This cheesecake serves 12–14 slices. It takes about 30 minutes to prepare, 1 hour 30 minutes to bake, and requires at least 6 hours to chill.

Variations

• I sometimes add a sour cream topping after baking for an extra creamy layer.

• Swirling in raspberry or blueberry purée before baking gives it a fruity touch.

• For a citrusy twist, I add orange zest to the batter.

• Chocolate ganache poured over the top turns it into a decadent treat.

storage/reheating

I store the cheesecake in the fridge, tightly covered, for up to 5 days. For longer storage, I freeze slices wrapped in plastic wrap and foil for up to 2 months. When ready to enjoy, I thaw it in the refrigerator overnight. I never reheat it—letting it come to room temperature for 30 minutes brings out the best flavor and texture.

FAQs

Why is my cheesecake cracking?

Cracks can happen from overmixing or overbaking. I always mix the batter gently and cool it slowly to avoid temperature shocks.

Do I really need a water bath?

Yes, I use one for this recipe. It ensures even baking and helps prevent cracks by keeping the oven moist.

Can I skip the flour?

Flour helps the cheesecake set properly. I’ve tried it without, but the texture turns out softer and less structured.

How can I tell when the cheesecake is done?

I look for a firm outer edge and a slightly jiggly center. It continues to cook as it cools, so I avoid overbaking.

Can I add toppings after chilling?

Absolutely. I often add whipped cream, fruit compote, or chocolate shavings after it’s fully chilled for a finished look.

Conclusion

This Tall and Creamy New York Cheesecake is a dessert that speaks for itself. Its rich, smooth texture and classic flavor make it a standout centerpiece for any occasion. I love how satisfying it is to make and serve, and I always enjoy the quiet pause that happens when someone takes their first bite. It’s simply unforgettable.