Tall & Creamy New York Cheesecake: A Classic Recipe (Print Version)

Experience the rich, velvety texture of a Tall & Creamy New York Cheesecake. This classic recipe delivers pure dessert bliss, straight from my kitchen to yours.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Crumb Crust

01 - 1 ½ cups (180g) graham cracker crumbs
02 - ¼ cup (50g) granulated sugar
03 - 6 tablespoons (85g) unsalted butter, melted

→ For the Cheesecake Filling

04 - 4 (8-ounce/226g each) blocks full-fat cream cheese, softened
05 - 1 ¾ cups (350g) granulated sugar
06 - 1 cup (240g) sour cream, full-fat
07 - 1 tablespoon pure vanilla extract
08 - 1 teaspoon fresh lemon zest
09 - 4 large eggs, room temperature

→ Optional Toppings & Garnish

10 - Fresh berries (strawberries, raspberries, blueberries)
11 - Chocolate ganache
12 - Whipped cream

# Instructions:

01 - First things first, get your oven preheating to 325°F (160°C). Then, grab a 9-inch springform pan. I like to wrap the bottom of mine tightly with heavy-duty aluminum foil, two layers usually, to prevent any water bath leaks. Trust me, a soggy crust is a heartbreak. In a medium bowl, mix your graham cracker crumbs, 2 tablespoons of sugar, and melted butter until it’s all combined. Press this mixture firmly into the bottom of your prepared pan. I usually use the bottom of a glass to get it nice and even. Pop that into the oven for about 10 minutes, then let it cool while you work on the filling. The smell of the toasting graham crackers is just lovely.
02 - Now for the good stuff! In a large bowl, using an electric mixer, beat your softened cream cheese and the remaining granulated sugar together on medium speed until it's super smooth and creamy. Scrape down the sides of the bowl often! This is where you build the foundation for your Tall & Creamy New York Cheesecake, so don't rush it. Once it's fluffy, beat in the sour cream, vanilla extract, and lemon zest. I remember once I didn't scrape the bowl enough, and I had little pockets of unmixed cream cheese later. Ugh, lessons learned!
03 - This step is crucial for preventing cracks. Reduce your mixer speed to low and add the eggs one at a time, beating just until each egg is incorporated. Seriously, don't overmix! Overmixing introduces too much air, which can cause your cheesecake to puff up and then crack as it cools. I tend to just barely mix them in, like 10-15 seconds per egg. The batter should look smooth and thick, with a very slight sheen. It's a delicate balance, but you'll get the hang of it!
04 - Pour your beautiful cheesecake batter over the cooled crust in the springform pan. Now, place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath is the secret to a perfectly smooth, crack-free Tall & Creamy New York Cheesecake. It creates a moist, even cooking environment. I always get a little nervous carrying the roasting pan to the oven, trying not to slosh water everywhere!
05 - Bake for 1 hour to 1 hour 15 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. Don't open the oven door too much! Turn off the oven, prop the door open slightly, and let the cheesecake cool in the water bath for another hour. This slow cooling prevents cracking. Then, remove it from the water bath, take off the foil, and cool completely on a wire rack. This slow cooling is a game-changer; I used to pull it out too soon, and boom, cracks!
06 - Once it's completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 8 hours, or even better, overnight. I know, I know, the waiting is the hardest part! But this chilling time is absolutely essential for the Tall & Creamy New York Cheesecake to set properly and develop its dense, rich texture. Seriously, don't skip this. I've tried to cut it short, and it's just not the same. When it's finally ready, you'll see a perfectly set, beautiful cheesecake. Run a thin knife around the edge before releasing the springform. Enjoy!

# Notes:

01 - Don't rush the chill time, honestly. That's where the magic happens for a truly Tall & Creamy New York Cheesecake.
02 - Leftovers keep beautifully in the fridge for days, just cover it tight so it doesn't dry out. I learned that the hard way.
03 - Tried a gluten-free crust once with almond flour, and it worked surprisingly well, just a bit more delicate.
04 - A fresh berry compote on top? Yes please! It cuts through the richness beautifully.

# Equipment Needed:

01 - 9-inch springform pan
02 - large roasting pan
03 - aluminum foil
04 - electric mixer
05 - large mixing bowls
06 - wire rack

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 8g

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