Tall & Creamy New York Cheesecake: A Slice of Home (Print Version)

Experience Tall & Creamy New York Cheesecake. My personal recipe shares all the secrets for that iconic smooth, dense texture. A sweet triumph!

# Recipe Info:

Prep Time: 40 Minutes minutes
Cook Time: 1 Hour 30 Minutes minutes
Total Time: 41 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 1 ½ cups (about 180g) graham cracker crumbs
02 - ½ cup (113g) unsalted butter, melted

→ Creamy Filling Stars

03 - 4 (8-ounce) packages full-fat cream cheese, softened to room temperature
04 - 1 ¾ cups (350g) granulated sugar
05 - ½ cup (120g) full-fat sour cream, room temperature
06 - ¼ cup (60ml) heavy cream, room temperature
07 - 1 teaspoon pure vanilla extract
08 - 4 large eggs, room temperature

→ Flavor & Texture Boosters

09 - 1 tablespoon fresh lemon zest
10 - ¼ teaspoon salt

→ Garnish Goodies

11 - Fresh berries (optional)
12 - Fruit compote (optional)

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C). While it warms up, crush your graham crackers into fine crumbs – I usually use my food processor, it’s a lifesaver. Mix those crumbs with your melted butter until it looks like wet sand. Now, press that mixture firmly into the bottom of a 9-inch springform pan. Really press it down, you want a solid base! I always use the bottom of a glass to get it super flat. Bake it for about 8-10 minutes, just until it's lightly golden and smells amazing. Then pull it out and let it cool while you work on the filling. Oh, and wrap the outside of your springform pan tightly with heavy-duty foil, like two or three layers. This is for the water bath, and trust me, you do NOT want leaks!
02 - Reduce your oven temperature to 325°F (160°C). In a large mixing bowl, beat your room temperature cream cheese on medium speed until it's super smooth and fluffy, no lumps allowed! This step is crucial for that signature Tall & Creamy New York Cheesecake texture. Gradually add the granulated sugar, beating until it’s fully incorporated and the mixture is light and airy. Scrape down the sides of the bowl often; you don't want any unmixed bits hiding. I learned this the hard way once, and had some weird sugar pockets in my final slice. Oops!
03 - Now for the sour cream, heavy cream, vanilla extract, and lemon zest. Add these to your cream cheese mixture and beat on low speed until just combined. Don't overmix here! Overmixing at this stage can incorporate too much air, which can lead to cracks later. You want it smooth and creamy, but not whipped into oblivion. It should smell wonderfully tangy and sweet at this point, honestly, it’s hard not to just taste it all. This is where the magic really starts to happen for your New York Cheesecake.
04 - This is a delicate dance! Add the large eggs, one at a time, beating on the lowest speed possible after each addition, just until it's incorporated. Seriously, be gentle! As soon as the yolk disappears, stop mixing. Overmixing the eggs is a common culprit for those dreaded cracks on top of your Tall & Creamy New York Cheesecake. You're building a delicate emulsion here, not scrambling eggs. I always remind myself to go slow, even when I'm in a rush. Patience pays off, always!
05 - Carefully pour your gorgeous, smooth filling over the cooled graham cracker crust in your foil-wrapped springform pan. Now, place the springform pan into a larger roasting pan. Pour hot water into the roasting pan, making sure it comes about halfway up the sides of the springform pan. This water bath is your absolute best friend for achieving that perfectly even bake and preventing cracks. It creates a humid environment in the oven, which is exactly what a New York Cheesecake loves. Don't skip this, I promise!
06 - Carefully transfer the roasting pan with your cheesecake to the preheated oven. Bake for about 1 hour to 1 hour 30 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about an hour. This slow cooling prevents drastic temperature changes that can cause cracks. Remove from the water bath, unwrap the foil, and cool completely on a wire rack. Once fully cooled, cover it and chill in the refrigerator for at least 8 hours, but honestly, overnight is best for the ultimate Tall & Creamy New York Cheesecake experience!

# Notes:

01 - Always, always use room temperature ingredients for the filling. It's the secret to a lump-free, smooth New York Cheesecake batter, I learned that the hard way.
02 - Wrapped tightly in plastic wrap, your Tall & Creamy New York Cheesecake will keep beautifully in the fridge for 4-5 days.
03 - If you don't have graham crackers, digestive biscuits work wonderfully for the crust; I tried them once in a pinch, and they're delicious!
04 - A little fresh berry compote or a handful of raspberries makes your New York Cheesecake extra special.

# Equipment Needed:

01 - 9-inch springform pan
02 - large roasting pan
03 - large mixing bowls
04 - electric mixer (stand or hand)
05 - measuring cups and spoons
06 - whisk
07 - spatula
08 - aluminum foil

# Nutrition (Per Serving):

Calories: 450-500
Total Fat: 35-40g
Total Carbohydrate: 30-35g
Protein: 8-10g

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