Get ready to impress every cheesecake lover you know: this Tall and Creamy New York Cheesecake is the ultimate showstopper. With its signature towering height and irresistibly velvety filling nestled atop a buttery graham cracker crust, each decadent slice offers a blissful blend of tangy, sweet, and creamy notes. Whether you’re looking for a special-occasion dessert or just want to treat yourself, this bake delivers everything we love about classic cheesecake—rich flavor, dreamy texture, and crowd-pleasing beauty—all with a “wow” factor that’s hard to beat.
Ingredients You’ll Need
The ingredient list for this Tall and Creamy New York Cheesecake is delightfully simple, yet every item plays a starring role in the magic. From the crumbly crust to the cloud-like filling, these essentials all bring something crucial to the party—so don’t skip or skimp!
- Graham Cracker Crumbs (2 cups): This is the gold standard for a classic, slightly sweet and perfectly crisp crust.
- Granulated Sugar (1/3 cup for the crust & 1 3/4 cups for the filling): Sugar brings sweetness and helps achieve that just-right creamy texture.
- Unsalted Butter, melted (1/2 cup): Butter binds the crumbs and gives the crust its signature rich flavor.
- Cream Cheese, softened (5 packages/8 oz each): The heart and soul of a Tall and Creamy New York Cheesecake—use full-fat, room-temp cream cheese for the silkiest result.
- All-Purpose Flour (3 tablespoons): Just a touch of flour helps prevent cracking and gives perfect density.
- Salt (1/4 teaspoon): Salt accentuates the other flavors, so don’t forget it.
- Heavy Cream (1/2 cup): For a richer, lush filling that’s totally swoon-worthy.
- Sour Cream (1/2 cup): Adds signature tang and keeps the texture extra smooth and light.
- Eggs (5 large) & Egg Yolks (2 large): These lend structure and luscious creaminess, making your cheesecake truly tall and creamy.
- Pure Vanilla Extract (2 teaspoons): For that warm bakery aroma and classic cake shop flavor.
How to Make Tall and Creamy New York Cheesecake
Step 1: Prepare Your Pan and Crust
Start by preheating your oven to 475°F (245°C). Grease a 9-inch springform pan all over, then tightly wrap the outside with heavy-duty aluminum foil to avoid any water sneaking in during the water bath. In a medium bowl, combine the graham cracker crumbs, 1/3 cup sugar, and melted butter, mixing until every crumb is moistened. Press this mixture evenly into the bottom of your pan and just slightly up the sides—this helps create that delicious base and edge. Bake the crust for 10 minutes, then let it cool while you make the filling.
Step 2: Make the Creamy Cheesecake Filling
Once your crust is out, drop the oven temperature to 350°F (175°C). Grab a large mixing bowl and beat all that beautiful softened cream cheese until it’s smooth and fluffy—no lumps left behind! Add in the remaining 1 3/4 cups sugar, flour, and salt, and continue mixing until combined. Pour in the heavy cream and sour cream, then blend again until the mixture is velvety. Now, add the eggs and extra yolks one by one, beating gently after each addition. Stir in the vanilla, scraping down the sides to keep everything uniform and extra creamy.
Step 3: Assemble and Bake
Pour the dreamy filling over your cooled crust, smoothing the top gently with a spatula. Place your wrapped springform pan in a large roasting pan, then add hot water to the larger pan until it reaches halfway up the sides of the springform. This hot water bath is the secret to keeping your cheesecake magically moist and crack-free. Bake for about 1 hour and 15 minutes—a steady, even bake helps the Tall and Creamy New York Cheesecake rise without splitting. The edges should look set while the center remains just a touch jiggly.
Step 4: Cool It Down—The Patient Way
When baking time is up, turn off the oven, crack the door, and let the cheesecake slowly cool inside for 1 hour. This gradual cool-down minimizes the risk of cracks. After an hour, remove the springform pan from the water bath and run a thin knife around the edges to loosen the cake. Let the cheesecake come fully to room temperature, then chill it in the fridge for at least 6 hours (overnight is better!). This final chill transforms the texture into that iconic tall and creamy finish.
How to Serve Tall and Creamy New York Cheesecake
Garnishes
For a striking finish, try crowning your Tall and Creamy New York Cheesecake with a pile of fresh berries, a drizzle of tangy fruit compote, or even a dollop of freshly whipped cream. A sprinkle of lemon zest or a scattering of toasted nuts adds unexpected flavor and color, enhancing both the look and the taste.
Side Dishes
This cheesecake absolutely shines on its own, but a side of tart berry sauce, warm fruit preserves, or even a tangy rhubarb coulis will brighten each slice. For your coffee or tea drinkers, a steaming cup of either is the perfect partner to balance out the decadence of every bite.
Creative Ways to Present
If you want to go beyond standard slices, try cutting your Tall and Creamy New York Cheesecake into bite-sized squares for a dessert platter, or use a ring mold to create mini rounds for individual servings. For special occasions, dress things up by topping slices with edible flowers or serving on vintage cake stands—instant bakery glamour!
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container in the fridge. Your Tall and Creamy New York Cheesecake will stay fresh, moist, and delicious for up to 5 days—if it lasts that long!
Freezing
You can absolutely freeze this cheesecake for future cravings. Once chilled and set, wrap the whole cake or individual slices first in plastic wrap, then in foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge for best texture and flavor.
Reheating
Cheesecake is at its best served cold or at cool room temperature. If you prefer a slightly warmer slice, let it sit at room temp for about 30 minutes before serving. Avoid microwaving, as it can alter the texture.
FAQs
Why did my cheesecake crack on top?
Cracks happen when cheesecakes bake or cool too quickly, or if the batter is overmixed. Cooling in the oven with the door cracked, using a water bath, and not overbeating the eggs helps ensure your Tall and Creamy New York Cheesecake turns out perfectly smooth and crack-free.
Can I use a different crust instead of graham crackers?
Absolutely! Crushed digestive biscuits, vanilla wafers, or even chocolate cookies all make fabulous bases. Just follow the same process by adding sugar and melted butter.
Can I make this Tall and Creamy New York Cheesecake gluten-free?
Yes, simply substitute gluten-free graham crackers for the crust and use a gluten-free flour blend in the filling. The results are just as rich, tall, and creamy as the classic version.
Do I have to use a springform pan?
A springform pan is highly recommended for cheesecakes because it allows for easy release without damaging the delicate sides. If you don’t have one, use a deep, round cake pan lined with parchment and expect to gently lift the cheesecake out after chilling.
How can I prevent my water bath from leaking?
Double-wrap the outside of your springform pan tightly with heavy-duty foil and check for any holes. You can also place the pan inside a silicone baking sling or oven-proof bag before the water bath for extra peace of mind.
Final Thoughts
Give this Tall and Creamy New York Cheesecake a spot at your next special celebration—or just indulge yourself on a random weekend. There’s something magical about baking up such a stunning, satisfying classic in your own kitchen. Go ahead, gather your ingredients and treat yourself to a slice of pure joy!
Print
Tall and Creamy New York Cheesecake Recipe
- Total Time: 8 hours (including chilling)
- Yield: 12 slices 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and decadent flavors of a classic Tall and Creamy New York Cheesecake. This baked cheesecake features a buttery graham cracker crust and a velvety smooth cream cheese filling, making it a perfect dessert for any occasion.
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 5 (8-ounce) packages cream cheese, softened
- 1 3/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 5 large eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 475°F (245°C). Grease and prepare the springform pan.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press onto the pan and bake.
- Mix the filling: Beat cream cheese until smooth, add sugar, flour, salt, cream, sour cream, eggs, yolks, and vanilla. Pour over crust.
- Bake: Place the pan in a roasting pan with water and bake until set.
- Cool: Let the cheesecake cool in the oven with the door cracked open. Chill before serving.
Notes
- Use room temperature ingredients
- Avoid overmixing to prevent cracks
- Serve with fresh berries or fruit compote
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 32g
- Sodium: 370mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 220mg
