Tall and Creamy New York Cheesecake
This Tall and Creamy New York Cheesecake is a rich, indulgent dessert featuring a velvety filling complemented by a buttery crust, perfect for any special occasion.
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.
Notes
Store leftover cheesecake in the refrigerator for up to five days or freeze slices wrapped for up to two months.