Description
This Tall and Creamy New York Cheesecake recipe delivers a rich and velvety dessert perfect for any special occasion. With a smooth texture achieved by carefully beating cream cheese with butter, and enhanced with vanilla and a hint of lemon juice, this classic cheesecake is baked to perfection with a slightly golden edge and a luscious, creamy center.
Ingredients
Scale
Cheesecake Ingredients
- 32 ounces cream cheese (4 packages), room temperature
- 8 tablespoons butter, room temperature
- 5 large eggs, room temperature
- 2 cups sour cream, room temperature
- 1 ½ cups sugar
- 2 tablespoons cornstarch
- 2 vanilla beans (or 1 ½ teaspoons pure vanilla extract)
- 1 teaspoon fresh lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ensure easy release after baking.
- Mix the Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 3-5 minutes. This creates a silky batter essential for the cheesecake’s smooth texture.
- Add Sugar, Cornstarch, and Lemon Juice: Add the sugar, cornstarch, and fresh lemon juice to the cream cheese mixture. Beat until all ingredients are well combined. The cornstarch helps thicken the batter and produce a delicate texture.
- Add Vanilla: Scrape the seeds from the vanilla beans and add them to the mixture, or alternatively add the vanilla extract. Mix until fully incorporated to infuse the cheesecake with rich vanilla flavor.
- Add Eggs One at a Time: Add the eggs one at a time, mixing on low speed after each addition. Mix only until smooth and fully combined, being cautious not to overmix, which can cause cracks during baking by introducing too much air.
- Pour the Batter into the Pan: Pour the cheesecake batter into the prepared springform pan. Tap the pan gently on the counter to release any trapped air bubbles, ensuring a smooth surface.
- Bake the Cheesecake: Place the springform pan on a baking sheet and bake for 55-65 minutes. The cheesecake is done when the edges are golden brown and the center is set but still slightly jiggly.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks on the surface.
- Chill in the Refrigerator: After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight. This allows the cheesecake to fully set and develop its rich, creamy flavor.
- Serve: Carefully remove the cheesecake from the springform pan, slice, and enjoy the tall, creamy perfection of this classic New York-style cheesecake!
Notes
- Use room temperature ingredients to ensure a smooth and lump-free batter.
- Be careful not to overmix after adding eggs to avoid cracks during baking.
- Cooling the cheesecake gradually in the oven prevents sudden temperature changes which causes cracks.
- For best flavor and texture, chill the cheesecake overnight before serving.
- If using vanilla beans, scrape seeds thoroughly for maximum flavor.
