I still get a thrill every time I pull this Tall and Creamy New York Cheesecake from the oven. The first time I made it, I was convinced I’d somehow misread the recipe—how could a cheesecake be so lofty, with such a velvety, melt-in-your-mouth filling? But when I tapped the crust and saw that satisfying jiggle in the center, I knew magic was happening. It’s the kind of dessert that makes you pause mid-slice and close your eyes, letting that subtle vanilla note and tangy whisper of sour cream dance across your palate. I can’t help but grin when friends take their first bite, followed by an exclamation of delight—this cheesecake truly earns its reputation as the ultimate crowd-pleaser.
Over the years, I’ve celebrated birthdays, anniversaries, and random Tuesday nights with this recipe. It’s become my go-to gift when I want to impress without breaking a sweat, and trust me, no one ever guesses how simple the steps really are. Whether you’re bringing it to a holiday gathering or indulging in a quiet moment with a cup of coffee, this towering cheesecake feels like a hug for your taste buds. By the end of this article, you’ll have all the tips and tricks you need to bake your own slice of creamy heaven—and I’ll be right here, cheering you on, ready to troubleshoot any jiggly-center anxieties or share extra topping ideas. So grab your mixer and let’s talk cheesecake!
KEY INGREDIENTS IN TALL AND CREAMY NEW YORK CHEESECAKE
Every stellar cheesecake starts with high-quality ingredients that bring out those rich, tangy, and buttery flavors we all crave. Here’s a look at what makes this New York cheesecake stand tall and taste divine:
- Graham cracker crumbs
These lightly sweet, honey-kissed crumbs form the golden base of the crust, providing a buttery crunch that contrasts beautifully with the silky filling.
- Granulated sugar
Sprinkled into both the crust and the filling, this sugar adds pure sweetness and helps achieve that classic caramelized edge on the crust.
- Unsalted butter
Melted and mixed with the crumbs, it binds the crust together and delivers that rich, buttery depth that holds up under the creamy filling.
- Cream cheese
The star of the show—softened to a pillowy texture, it blends into a smooth, tangy base that gives the cheesecake its signature creaminess.
- Vanilla extract
A touch of pure vanilla awakens the filling with warm, aromatic notes, elevating each bite from simple to sublime.
- Salt
Just a pinch rounds out the sweetness and brightens all the flavors, ensuring your cheesecake doesn’t taste one-dimensional.
- Eggs
At room temperature, they emulsify the batter, adding structure and that delicate jiggle we all love in a perfectly baked cheesecake.
- Sour cream
Lending a gentle tang and extra creaminess, it lightens the texture for that melt-away mouthfeel.
- Heavy cream
Poured into the batter to boost smoothness and richness, it ensures each slice feels luxurious.
- All-purpose flour
A small amount helps stabilize the filling, creating a firm yet tender consistency that holds the cheesecake’s height.
HOW TO MAKE TALL AND CREAMY NEW YORK CHEESECAKE
Let’s walk through each step of building this towering delight. From creating a flawless crust to mastering that silky filling, I’ll guide you through every critical technique to ensure your cheesecake comes out perfect.
1. Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
2. In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are uniformly coated and resemble wet sand.
3. Press the graham cracker mixture into the bottom of the prepared springform pan, using the back of a spoon to pack it down tightly and form an even layer. Set aside.
4. In a large mixing bowl, beat the cream cheese on medium speed until it’s ultra-smooth and creamy, about 3 minutes. Scrape down the sides of the bowl to avoid lumps.
5. Add the sugar, vanilla extract, and salt to the smooth cream cheese. Continue beating until everything is fully combined and the batter is silky.
6. Add the eggs one at a time, beating well after each addition and scraping down the sides as needed to ensure a homogeneous batter.
7. Add the sour cream, heavy cream, and flour, mixing until just incorporated—overmixing can introduce air and lead to cracks.
8. Pour the cream cheese batter over the prepared crust, then use a spatula to smooth the top into an even layer.
9. Tap the pan gently on the counter to release any trapped air bubbles for a flawless finish.
10. Bake in the preheated oven for about 1 hour and 45 minutes to 2 hours, or until the edges appear set and the center still wobbles faintly.
11. Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly and avoid cracks.
12. After the hour, remove the cheesecake and let it cool completely on a wire rack, about 1–2 hours.
13. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for the creamiest texture.
14. Before serving, run a knife around the edges to loosen it from the pan, remove the sides of the springform pan, and transfer the cheesecake to a serving platter.
SERVING SUGGESTIONS FOR TALL AND CREAMY NEW YORK CHEESECAKE
Serving this cheesecake is like unveiling a masterpiece, and how you plate it can make your friends stop in their tracks. Whether you’re aiming for elegant simplicity or a colorful showstopper, these ideas will help you present each slice with flair. From seasonal fruit to rich drizzles, there’s a combination that will suit every occasion and satisfy every sweet tooth.
- Sprinkle a mixed berry compote around each slice—gently spoon warm blueberries, raspberries, and blackberries simmered with a hint of lemon juice for a vibrant, tangy contrast against the creamy filling.
- Drizzle a warm caramel sauce in a zigzag pattern across the top, and finish with a light dusting of sea salt flakes to deliver sweet-and-salty perfection.
- Garnish each plate with whipped cream rosettes and a sprig of fresh mint, adding an airy, refreshing component that balances the cheesecake’s richness.
- Top with chocolate shavings or a cocoa powder stencil to evoke a café-style presentation, perfect for pairing with espresso or a chocolate-lovers’ tasting menu.
HOW TO STORE TALL AND CREAMY NEW YORK CHEESECAKE
Maintaining that fresh-baked taste and velvety texture hinges on proper storage. Whether you’re saving leftovers for family members or prepping in advance for a gathering, these tips will keep your cheesecake tasting as if it just came out of the oven. A tightly sealed environment and consistent temperature are key to preserving moisture and preventing flavor loss.
- Store any uneaten slices in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.
- For longer storage, freeze whole or individual slices by wrapping tightly in plastic wrap followed by aluminum foil; freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
- If you’ve topped the cheesecake with fresh fruit or whipped cream, remove any perishable garnishes before storing, then add fresh toppings right before serving.
- Keep your refrigerator at a consistent temperature (around 37°F/3°C) and avoid placing the cheesecake near the door to prevent temperature fluctuations that can cause condensation.
CONCLUSION
We’ve journeyed from the buttery graham cracker crust all the way through to that final, triumphant slice of Tall and Creamy New York Cheesecake. You’ve learned how each ingredient plays its part—from the tang of sour cream to the structure-building eggs—and how careful baking techniques, like cooling the cheesecake in a slightly ajar oven, help prevent those frustrating cracks. Whether you choose a classic berry compote or a drizzle of salted caramel for serving, you now have all the tips and tricks to make your cheesecake not just good, but extraordinary.
Feel free to print and save this article so you can refer back to it the next time you’re in the mood for a show-stopping dessert. There’s a FAQ below to help with any lingering questions or troubleshooting, so you’ll never feel stuck mid-bake. If you give this cheesecake a try—whether you’re celebrating a special occasion or simply treating yourself—please leave a comment or question. Share your topping ideas, crack-prevention hacks, or any tweaks you made to make this recipe uniquely yours. Your feedback and stories are what make this community so flavorful and welcoming. Happy baking!
Tall and Creamy New York Cheesecake
Description
Bite into layers of velvety cream cheese atop a golden, buttery graham cracker crust. Subtle vanilla notes mingle with tangy sour cream for a luxuriously smooth texture that melts in your mouth.
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
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In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
-
Press the graham cracker mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon to pack it down tightly. Set aside.
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In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
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Add the sugar, vanilla extract, and salt to the cream cheese mixture. Beat until fully combined and smooth.
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Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed.
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Add the sour cream, heavy cream, and flour, mixing until just incorporated.
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Pour the cream cheese batter over the prepared crust in the springform pan. Smooth the top with a spatula.
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Tap the pan gently on the counter to remove any air bubbles.
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Bake the cheesecake in the preheated oven for about 1 hour and 45 minutes to 2 hours, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
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Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
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After the hour, remove the cheesecake from the oven and let it cool completely on a wire rack.
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Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
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Before serving, carefully run a knife around the edges of the cheesecake to loosen it from the pan. Remove the sides of the springform pan and transfer the cheesecake to a serving platter.
Note
- This cheesecake can be topped with fresh fruit, fruit compote, or a drizzle of caramel sauce for added flavor.
- Be sure to use room temperature cream cheese and eggs for the smoothest batter.
- If you want a firmer cheesecake, you can bake it a little longer, but be careful not to overbake.
- Letting the cheesecake cool slowly in the oven helps prevent cracks on the surface.
- For a taller cheesecake, use a 7-inch springform pan instead of a 9-inch pan.
