Creamy New York Cheesecake: A Tall, Dreamy Slice (Print Version)

Get my recipe for Tall & Creamy New York Cheesecake. Learn my secrets for a crack-free top and a rich, velvety texture. Perfect for any celebration.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 120 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tbsp unsalted butter, melted

→ Cheesecake Filling Stars

04 - 4 (8-ounce) packages full-fat cream cheese, softened to room temperature
05 - 1 ¾ cups granulated sugar
06 - ¼ cup all-purpose flour
07 - 1 cup sour cream, room temperature
08 - ¼ cup heavy cream
09 - 1 tsp pure vanilla extract
10 - 1 tsp fresh lemon zest
11 - 4 large eggs, room temperature

→ Finishing Touches

12 - Fresh berries (for garnish, optional)
13 - Chocolate sauce (for drizzle, optional)

→ Optional Swirls

14 - Fruit puree (raspberry, strawberry, etc., for swirling)
15 - Melted chocolate (for swirling)

# Instructions:

01 - First things first, get your 9-inch springform pan ready. I usually butter the sides and bottom, then wrap the outside *really* well with heavy-duty foil – at least two layers, sometimes three! This is crucial for the water bath, trust me. No one wants a soggy Tall & Creamy New York Cheesecake crust. For the crust, just mix those graham cracker crumbs, melted butter, and a bit of sugar. Press it firmly into the bottom of the pan. I use the bottom of a glass to get it super compact. Pop it in the fridge while you get the filling ready. You want it nice and firm.
02 - In a large bowl, beat the room-temperature cream cheese with sugar until it’s super smooth and creamy. This step is where you build the foundation for your Tall & Creamy New York Cheesecake, so take your time. Scrape down the sides of the bowl often, ensuring there are no lumps hiding. I didn't expect that taking an extra minute here would make such a difference in the final texture, but it totally does. It should look like a velvety cloud.
03 - Gently beat in the sour cream, heavy cream, and vanilla extract until just combined. Don't overmix! Next, add the lemon zest and that touch of flour. Mix on low speed until everything is incorporated. You want to keep as little air as possible in the batter to prevent those dreaded cracks. I always tell myself, "low and slow, Emilia, low and slow." This is where the batter starts to smell absolutely divine, honestly, for a Tall & Creamy New York Cheesecake.
04 - Add the eggs one at a time, beating on low speed *just* until each egg is incorporated before adding the next. This is another crack-prevention secret for your Tall & Creamy New York Cheesecake. Overmixing the eggs introduces too much air, which expands during baking and then collapses, causing cracks. I've definitely rushed this step before, and oops, hello Grand Canyon cheesecake! Scrape the bowl one last time to make sure everything is perfectly blended.
05 - Pour the luscious batter into your chilled crust. Now for the water bath! Place your foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, making sure it comes about halfway up the sides of the springform. This water bath creates a moist, even baking environment that makes our Tall & Creamy New York Cheesecake so creamy and helps prevent cracking. I once spilled water all over the oven floor doing this; it was a mess, but worth it!
06 - Bake your Tall & Creamy New York Cheesecake until the edges are set but the center still jiggles slightly when you gently nudge the pan. Turn off the oven, crack the door open, and let the cheesecake cool slowly in the oven for about an hour. This gradual cooling is another crack preventative! Then, remove it from the water bath, take off the foil, and let it cool completely on a wire rack before chilling it in the fridge for at least 6-8 hours, or even better, overnight. I know, waiting is the hardest part, but trust me, it’s worth every second for that perfect slice!

# Notes:

01 - The water bath isn't optional, hon. It's the secret to that perfectly creamy, crack-free top.
02 - Store any Tall & Creamy New York Cheesecake leftovers in an airtight container in the fridge for up to 5-7 days, or freeze for a month.
03 - If graham crackers aren't available, digestive biscuits or shortbread cookies can work for the crust, but stick to full-fat cream cheese!
04 - For a super clean slice, dip your knife in hot water and wipe it clean between each cut.

# Tools You'll Need:

01 - 9-inch springform pan
02 - large roasting pan
03 - large mixing bowl
04 - electric mixer (stand or hand-held)
05 - foil

# Nutrition Facts (Per Serving):

Calories: 480 Calories
Total Fat: 38g
Total Carbohydrate: 32g
Protein: 9g

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