Tall and Creamy New York Cheesecake: The Ultimate Dessert Experience
New York cheesecake is one of the most indulgent desserts you can prepare, characterized by its rich, creamy texture and luscious flavor. This particular recipe presents an elevated version of the classic, resulting in a tall and creamy cheesecake that’s sure to impress everyone at your gathering. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is the perfect choice for a decadent dessert experience.
Why Make This Recipe
Choosing to make this Tall and Creamy New York Cheesecake isn’t just about satisfying a sweet tooth; it’s about creating a show-stopping dessert that exudes sophistication. Its creamy filling contrasts beautifully with a buttery crust, and its subtle balance of flavors makes it a standout choice for all palates. This recipe shines with the depth of flavor from fresh vanilla beans and a hint of lemon juice, elevating the classic dessert into something memorable and truly special.
How to Make Tall and Creamy New York Cheesecake
Creating your own Tall and Creamy New York Cheesecake may seem daunting at first, but with a few straightforward steps, you’ll be well on your way to impressing your guests. Following this easy-to-follow guide will result in a cheesecake that is not only delicious but also visually stunning.
Ingredients:
- 32 ounces cream cheese (4 packages), room temperature: Cream cheese is the cornerstone of any cheesecake. Its rich, creamy texture provides the foundation for the dessert. Using room-temperature cream cheese ensures a smooth batter without lumps, making for a silky final product.
- 5 large eggs, room temperature: Eggs are essential for structure and creaminess. Incorporating them one at a time allows for even blending, resulting in a uniform texture. Room-temperature eggs mix more easily into the batter.
- 2 cups sour cream, room temperature: Sour cream adds a tangy note that balances the sweetness of the cheesecake. It also contributes to the luscious, creamy consistency of the filling.
- 8 tablespoons butter, room temperature: Butter enhances the richness of the cheesecake and ensures a smooth, luxurious texture. It also complements the tang of the cream cheese and sour cream.
- 1 ½ cups sugar: Sugar provides the sweetness that balances the tangy ingredients, making each bite perfectly satisfying without being overly sweet.
- 2 tablespoons cornstarch: Cornstarch helps stabilize the cheesecake and gives it a firmer texture. It also prevents cracking by binding the ingredients together during baking.
- 2 vanilla beans (or 1 ½ teaspoons pure vanilla extract): Vanilla beans provide a deep, aromatic flavor that enhances the creaminess of the cheesecake. If you don’t have vanilla beans, pure vanilla extract is a great substitute.
- 1 teaspoon fresh lemon juice: A hint of lemon juice brightens the flavors and adds a subtle citrus note that elevates the cheesecake without overpowering it.
Directions:
Step 1: Prepare the Springform Pan
Grease the sides of a 9-inch springform pan with butter and line the bottom with parchment paper for easy removal.
Step 2: Preheat the Oven
Preheat your oven to 325°F (160°C).
Step 3: Prepare the Cheesecake Batter
In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and blend well. Incorporate the sour cream, vanilla bean seeds, lemon juice, and cornstarch until everything is well combined. Add the eggs one at a time, mixing slowly and ensuring no lumps remain.
Step 4: Assemble the Cheesecake
Pour the cream cheese mixture into the prepared springform pan, smoothing the top with a spatula.
Step 5: Create a Water Bath (Bain-Marie)
Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water, halfway up the sides of the springform to prevent cracking.
Step 6: Bake the Cheesecake
Bake in the preheated oven for about 60-70 minutes, or until the edges are set but the center still jiggles slightly.
Step 7: Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it from the water bath. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Step 8: Serve and Enjoy
Release the sides of the springform pan and slice the cheesecake into wedges. Enjoy it plain, or top it with fresh fruit, whipped cream, or a fruit compote.
How to Serve Tall and Creamy New York Cheesecake
This cheesecake is best served cold, chilled in the refrigerator before slicing. For added flair, drizzle a homemade berry sauce or a rich chocolate ganache over each slice. Fresh strawberries or blueberries also make an excellent topping, adding a burst of color and flavor that complements the creamy dessert beautifully.
How to Store Tall and Creamy New York Cheesecake
Store any leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will usually keep well for up to five days. For longer storage, you can freeze slices wrapped in plastic wrap, then foil, which should remain delicious for up to two months.
Tips to Make Tall and Creamy New York Cheesecake
- For the best texture, make sure all your ingredients are at room temperature before you begin mixing. This helps them blend better, leading to a smoother batter.
- Avoid opening the oven door while baking to keep a steady temperature, which is crucial for preventing cracks.
- To add a flavor twist, consider mixing in some chocolate, caramel, or citrus zest into the batter before baking.
Variation
If you’re looking to mix things up, try adding a swirl of raspberry or chocolate ganache to the batter before baking. Alternatively, you can incorporate crushed cookies or a flavored extract, like almond or hazelnut, to create your unique version of this classic dessert.
FAQs
1. Can I use a different type of cheese?
While cream cheese is the traditional choice for cheesecake, you can experiment with mascarpone or ricotta for a different flavor profile, but they’ll yield different textures.
2. What can I do if my cheesecake cracks?
Baking the cheesecake in a water bath helps to maintain moisture; however, if it still cracks, you can disguise it by topping it with whipped cream or fruit.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to two days in advance. Just cover it well and refrigerate until you’re ready to serve.
Tall and Creamy New York Cheesecake
Ingredients
Cheesecake Base
- 32 ounces cream cheese, room temperature Ensure cream cheese is at room temperature for a smooth batter.
- 1.5 cups sugar Balances the tanginess of the other ingredients.
- 2 cups sour cream, room temperature Adds a tangy note to the cheesecake.
- 5 large eggs, room temperature Incorporate eggs one at a time for better blending.
- 2 tablespoons cornstarch Helps stabilize the cheesecake and prevents cracking.
- 2 tablespoons butter, room temperature Enhances richness and texture.
- 1 teaspoon fresh lemon juice Adds brightness to the flavor.
- 2 vanilla beans vanilla beans (or 1 ½ teaspoons pure vanilla extract) Deep aromatic flavor for the cheesecake.
Instructions
Preparation
- Grease the sides of a 9-inch springform pan with butter and line the bottom with parchment paper.
- Preheat your oven to 325°F (160°C).
Making the Batter
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add sugar and blend well.
- Incorporate the sour cream, vanilla bean seeds, lemon juice, and cornstarch until mixed.
- Add the eggs one at a time, mixing slowly and ensuring no lumps remain.
Baking
- Pour the cream cheese mixture into the prepared springform pan and smooth the top.
- Place the springform pan inside a larger roasting pan and fill with hot water halfway up the sides.
- Bake the cheesecake for 60-70 minutes, until the edges are set but the center jiggles slightly.
Cooling
- Turn off the oven and crack the door open to let the cheesecake cool for 1 hour.
- Remove the cheesecake from the water bath and refrigerate for at least 4 hours, preferably overnight.
Serving
- Release the sides of the springform pan and slice the cheesecake into wedges.
- Serve plain or top with fresh fruit, whipped cream, or a fruit compote.
