I perfected a towering, ultra‑creamy New York‑style cheesecake that’s rich, dense, and smooth from top to bottom—ideal for sharing with friends or savoring slice by slice.

Tall and Creamy New York‑Style Cheesecake

Why You’ll Love This Recipe

I love how indulgently creamy and velvety this cheesecake is without being overly sweet. With a simple crust, silky sour cream tang, and that luxurious mouthfeel only a proper water bath bake can deliver, it feels upscale yet entirely approachable. Slow baking keeps it crack‑free and elegant.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese (four 8‑oz packages), room temperature
Granulated sugar
Eggs, plus extra yolk (all room temperature)
Sour cream or heavy cream
Cornstarch
Pure vanilla extract (or seeds from vanilla bean)
Fresh lemon juice (a splash)
Graham cracker crumbs (for the crust)
Melted butter (to bind crust)

directions

I tightly wrap a 9–10″ springform pan in two layers of foil to prevent leaks, then press the crust mixture (graham crumbs + melted butter + sugar) firmly into the bottom and chill.
I beat room‑temperature cream cheese and sugar until completely smooth, then add eggs one at a time, blending gently to avoid introducing air.
I stir in sour cream (or heavy cream), cornstarch, vanilla, and a splash of lemon juice, mixing just until silky and lump-free.
I pour the batter into the prepared crust and place the pan in a large roasting pan.
I pour boiling water into the roasting pan until it reaches halfway up, creating a warm, gentle water bath.
I bake at about 300 °F for 1 ¾–2 hours, until the edges are set and the center still slightly jiggles.
I turn off the oven, crack the door open, and leave the cheesecake inside for an hour to cool gradually—this helps prevent cracking.
I chill it uncovered in the fridge for at least 6 hours, ideally overnight, to achieve that dense, perfect texture.
I unlock the pan, release the sides, and slice using a warm, clean knife for clean edges—serve plain or with fruit topping.

Servings and timing

Servings: 12 generous slices
Prep time: ~20 minutes
Bake time: ~1 hour 45 minutes–2 hours
Cooling: ~1 hour in oven, plus 6+ hours in fridge
Total time: roughly 9–10 hours from start to chilled finish

Variations

I sometimes skip the crust for a crustless version—just grease the pan well before baking.
A silky sour cream topping or fresh fruit sauce (like strawberry or cherry) adds color and contrast.
I’ve experimented with spiced crusts—ginger‑molasses or nutty blondie base—for extra dimension.
Mini cheesecakes? I halve the recipe and bake in 6‑in pans or ramekins; bake time drops to about 1 ¼ hours.

storage/reheating

Refrigerate: Covered, it stays fresh for up to 5 days.
Freeze: Individually wrap slices and freeze up to 2 months; thaw in fridge overnight.
Serve at room temp: Let slices sit 30 min before serving to restore creaminess.

FAQs

How do I prevent cracks?

I bake low and slow in a water bath, then let it cool in the oven before chilling. That steady temperature change keeps the top beautifully smooth.

Can I bake without a water bath?

It’s risky—without moisture, cracks often form. I always wrap the pan and use boiling water to create a gentle steam seal.

Can I swap sour cream for something else?

Yes—you can use heavy cream or plain Greek yogurt, but sour cream gives the best tang and texture.

What size pan should I use?

A 9‑ to 10‑inch springform pan holds this hearty batter perfectly. For smaller pans, adjust bake time—about 1 ¾ hours for a 10″, less for smaller pans.

Why cornstarch?

I add cornstarch to stabilize the filling. It ensures a creamy, set texture and reduces weepy edges.

Conclusion

This Tall and Creamy New York‑Style Cheesecake has become my go‑to for special occasions or when I crave a rich, smooth treat. With its simple ingredients, elegant texture, and reliable method—complete with water bath and slow chilling—it’s a showstopper every time. Whether I serve it plain or topped with fruit, it’s a classic done right.