I make this cheese cake recipe when I want a clean slice and a rich bite. The crust stays crisp. The filling sets smooth. Friends ask for seconds and then the recipe. You can bake it for a party or a quiet night in and it fits both moods. I learned on a small pan and that helped a lot. A 6 inch cheesecake recipe teaches patience. I whisk cream cheese with sugar until it looks glossy. I add eggs one at a time. Small steps keep the batter airy and light. It feels calm and steady in the kitchen. You can treat it as one of your cake baking recipes that always work. It ranks high with cakes recipes easy in my house. Play with cake flavor ideas like lemon zest or vanilla bean. Bake it for a cake homemade moment that brings people to the table. I keep it on my list of best dessert recipes since the first bite made me grin.
Table of Contents
- 1 Key Takeaways
- 2 Easy Ultimate Tall And Creamy New York Style Cheesecake Recipe
- 3 Ingredients for Ultimate Tall And Creamy New York Style Cheesecake
- 4 How to Make Ultimate Tall And Creamy New York Style Cheesecake
- 5 Tips for Making Ultimate Tall And Creamy New York Style Cheesecake
- 6 Making Ultimate Tall And Creamy New York Style Cheesecake Ahead of Time
- 7 Storing Leftover Cheesecake
- 8 Try these dessert recipes next
- 9 Ultimate Tall And Creamy New York Style Cheesecake
- 10 Nutrition
1 Key Takeaways
- New York style means tall sides, dense body, and a satin finish that holds a clean slice
- A calm mix gives a smooth filling with no lumps and no cracks
- A water bath and a slow cool protect texture and prevent a dry bite
- This bake fits parties and quiet nights and keeps well for days
- Written by Lila for Lila Cooks at https://www.lilacooks.com
2 Easy Ultimate Tall And Creamy New York Style Cheesecake Recipe
I reach for this cheese cake recipe when I want a sure win. This cheese cake recipe sits tall and cuts neat. The crust stays crisp. The filling feels rich and smooth. Friends lean in and whisper that they want the first slice and the last one too.
I learned on a small pan and found my groove. A six inch cheesecake recipe teaches care and control. Short stirs. Warm dairy. A steady hand. With that rhythm the batter looks glossy and light. It lands in the pan like silk and bakes without fuss.
Home bakers ask what makes this one work. I keep the steps simple and clear so it belongs on your cake baking recipes list and even joins your cakes recipes easy folder. Try bright lemon zest if you want new cake flavor ideas. Keep it classic for a cake homemade look that fits best dessert recipes on any table. Written by Lila for Lila Cooks at https://www.lilacooks.com
3 Ingredients for Ultimate Tall And Creamy New York Style Cheesecake
Graham cracker crumbs fine crumbs pack well and give a firm base that cuts without crumble
Granulated sugar a touch in the crust and more in the filling keeps flavors round and bright
Unsalted butter melted warm butter binds crumbs and adds a light toast note
Fine salt a pinch sharpens the crust and balances sweet notes
Cream cheese full fat room temp soft bricks beat smooth and lay the base for that classic cheesecake recipe texture
Cornstarch a spoon of starch steadies the mix and limits weeping
Granulated sugar for filling measured sweet keeps the crumb tight and the bite clean
Sour cream room temp adds tang and a silky feel that reads New York cheese cake recipe all the way
Lemon juice fresh a small squeeze wakes the dairy and lifts each bite
Pure vanilla extract warm vanilla rounds sharp edges and brings a soft bakery smell
Eggs large room temp added one by one they set the custard without heavy bubbles
Foil and hot water foil wraps the pan and hot water fills the bath for even heat
4 How to Make Ultimate Tall And Creamy New York Style Cheesecake
Step one set the pan Heat the oven to 325 F. Wrap the outside of a nine inch springform with two snug layers of foil. Lightly grease the inside and set a kettle to heat for the bath
Step two build the crust Stir crumbs with sugar and salt. Pour in melted butter. Mix until the blend looks like damp sand. Press into the pan base and an inch up the sides. Bake ten minutes then cool on a rack
Step three make the batter Beat cream cheese with sugar and cornstarch until smooth. Scrape the bowl often. Blend in sour cream lemon juice and vanilla. Add eggs one at a time and mix on low speed until just combined
Step four bake in a bath Pour the batter over the crust. Set the pan in a large roasting pan. Slide the rack out and add hot water to reach halfway up the springform. Bake until the edges set and the center shows a soft wobble about eighty minutes
Step five cool with care Turn off the oven and crack the door. Let the cake rest inside one hour. Move the pan to a rack. Remove foil. Run a thin knife around the edge. Cool to room temp then chill at least six hours
Step six slice and serve Warm a thin knife in hot water. Wipe between cuts. Serve plain or top with fresh berries and a hint of lemon zest
5 Tips for Making Ultimate Tall And Creamy New York Style Cheesecake
Let every dairy item sit until it feels cool room temp. Cold bricks fight the mixer and leave lumps. A soft start keeps the mix tight and glossy which helps any baked cheese cake recipe shine
Keep the mixer on low once eggs join the bowl. Slow speed limits air and stops a puff and a fall. That calm action protects texture and keeps the top smooth
Do not rush the cool. The cake needs time to settle. The bath and the rest inside the oven guard against cracks and help the slice hold a neat edge on the plate
6 Making Ultimate Tall And Creamy New York Style Cheesecake Ahead of Time
I bake a day in advance when guests come by. The flavor grows round in the fridge and the body firms up for a clean cut. This plan also frees oven space for other bakes from your cake baking recipes list
For a small group you can use the six inch cheesecake recipe path and split the batter between two mini pans. Bake a shorter time and check the center for a gentle wobble
Keep toppings simple until the last minute. Fresh berries hold color when added just before serving. A spoon of sour cream with vanilla and sugar makes a fast top that reads like a classic cheesecake recipe finish
7 Storing Leftover Cheesecake
Chill the cake until firm. Cover the pan with wrap or move slices to a tight box. The texture stays smooth for four days and the crust keeps a light snap
For longer storage freeze clean slices on a tray until solid then wrap and box them. Thaw in the fridge and plate cold. The bite tastes close to fresh and still fits best dessert recipes for nights when you want an easy treat
If you plan a long drive pack slices with ice packs. Keep the box level and sealed. That simple step saves your cake homemade effort from warm air and bumps
8 Try these dessert recipes next
9 Ultimate Tall And Creamy New York Style Cheesecake
Cheese Cake Recipe Tall And Creamy New York Style Cheesecake
Ingredients
For The Crust
- 1 and 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- Pinch of fine salt
For The Filling
- 32 ounces full fat cream cheese at room temperature
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup sour cream at room temperature
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure vanilla extract
- 4 large eggs at room temperature
For The Pan
- Hot water for the water bath
- Foil for wrapping the springform pan
Instructions
Prep And Pan
- Heat oven to 325 F. Wrap the outside of a 9 inch springform pan with two layers of foil. Lightly grease the inside.
- Set a kettle of water to boil for the bath.
Make The Crust
- Stir crumbs with sugar and salt. Pour in melted butter and mix until the crumbs look like damp sand.
- Press crumbs into the bottom of the pan and a little up the sides. Bake 10 minutes then cool on a rack.
Make The Filling
- Beat cream cheese with sugar and cornstarch until smooth with no lumps. Scrape the bowl often for an even mix.
- Blend in sour cream lemon juice and vanilla. Add eggs one at a time and mix on low speed until just combined.
Bake And Cool
- Pour filling over the crust. Place the pan in a large roasting pan and set it on the oven rack. Pour hot water into the roasting pan until it reaches halfway up the springform.
- Bake 75 to 90 minutes. The edges look set and the center has a slight wobble.
- Turn off the oven. Crack the door and let the cake rest inside 1 hour.
- Remove the pan from the bath. Unwrap the foil. Run a thin knife around the edge. Cool to room temp. Chill at least 6 hours.
Serve
- Loosen the ring. Lift the cake to a plate. Slice with a warm thin knife and wipe between cuts. Serve plain or add fresh berries.
10 Nutrition
Serving size one slice from a nine inch cake. Calories about four hundred eighty. Sugar about thirty three grams. Sodium about three hundred thirty milligrams. Fat about thirty three grams. Saturated fat about nineteen grams. Carbohydrates about thirty nine grams. Fiber not present in a meaningful way. Protein about eight grams. Values are estimates and based on standard ingredients and a water bath bake
Recipe by Lila for Lila Cooks at https://www.lilacooks.com
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