Creamy New York Cheesecake

Why You’ll Love This Recipe

• Irresistible Flavor: The creamy cheesecake base is perfectly balanced with just the right amount of sweetness and a subtle hint of lemon and vanilla.
• Velvety Texture: The combination of sour cream, cream cheese, and butter ensures an ultra-smooth and creamy consistency.
• Simple Ingredients: Made with kitchen staples, this recipe delivers bakery-quality cheesecake without any complicated steps.
• Perfect for Any Occasion: Whether it’s a dinner party, a celebration, or just because, this cheesecake is always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 32 ounces cream cheese (4 packages), room temperature
• 5 large eggs, room temperature
• 2 cups sour cream, room temperature
• 8 tablespoons butter, room temperature
• 1 ½ cups sugar
• 2 tablespoons cornstarch
• 2 vanilla beans (or 1 ½ teaspoons pure vanilla extract)
• 1 teaspoon fresh lemon juice

Directions

1. Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 3-5 minutes.
3. Add the sugar, cornstarch, and lemon juice to the cream cheese mixture. Beat until well combined.
4. Scrape the seeds from the vanilla beans and add them to the mixture (or add the vanilla extract). Mix until fully incorporated.
5. Add the eggs one at a time, mixing on low speed after each addition, until smooth and fully combined. Be careful not to overmix.
6. Pour the cheesecake batter into the prepared springform pan.
7. Tap the pan gently on the counter to remove any air bubbles, then place it on a baking sheet.
8. Bake for 55-65 minutes, or until the center is set but still slightly jiggly. The edges should be golden brown.
9. Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar.
10. After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight.
11. Once chilled, remove the cheesecake from the springform pan, slice, and serve.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Cooling Time: 5-6 hours (including chilling time)

Variations

• Classic Graham Cracker Crust: Add a crust by mixing 1 ½ cups crushed graham crackers, 5 tablespoons melted butter, and 3 tablespoons sugar. Press into the bottom of the pan before adding the cheesecake batter.
• Citrus Twist: Enhance the tanginess by adding 1 teaspoon of orange or lime zest.
• Chocolate Swirl: Swirl melted chocolate into the batter before baking for a marbled effect.
• Berry Topping: Serve with fresh berries or a fruit compote for a burst of color and flavor.
• Gluten-Free Option: Use gluten-free graham crackers or skip the crust altogether.

Storage/Reheating

• Refrigerator: Store the cheesecake in an airtight container or wrap it tightly in plastic wrap for up to 5 days.
• Freezer: Wrap individual slices or the whole cheesecake in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Cheesecake is best served cold, but if you’d like to warm a slice slightly, microwave it for 10-15 seconds.

FAQs

1. How do I avoid cracks in my cheesecake?

Use room-temperature ingredients, avoid overmixing, and cool the cheesecake gradually in the oven after baking.

2. Can I make this cheesecake without a springform pan?

Yes, but a springform pan makes it easier to remove the cheesecake without damaging it. A deep, greased pan can work as a substitute.

3. Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can work if necessary.

4. Why does my cheesecake have a grainy texture?

This can happen if the cream cheese isn’t fully softened or if the mixture was overbeaten.

5. How can I tell if my cheesecake is done baking?

The edges should be set, and the center should jiggle slightly when you gently shake the pan.

6. Can I substitute vanilla extract for vanilla beans?

Yes, use 1 ½ teaspoons of pure vanilla extract instead of the seeds from two vanilla beans.

7. What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in warm water, wiping it clean between each slice.

8. Can I add toppings to the cheesecake?

Absolutely! Popular options include whipped cream, caramel drizzle, or chocolate ganache.

9. Do I need to bake the cheesecake in a water bath?

This recipe doesn’t require a water bath, but it can help create an even smoother texture and prevent cracks.

10. Can I make this cheesecake ahead of time?

Yes, it’s even better when made a day in advance, as chilling enhances the flavor and texture.

Conclusion

This Tall and Creamy New York Cheesecake is a show-stopping dessert that’s surprisingly simple to make. Whether you serve it plain, topped with fruit, or with a drizzle of caramel, this cheesecake is guaranteed to impress. Perfectly smooth, rich, and utterly delicious, it’s the kind of dessert that turns any meal into a celebration.

---

Print