This Tall and Creamy New York Cheesecake recipe makes one impressive 9-inch cheesecake with a buttery graham cracker crust and a rich, smooth cream cheese filling. The cheesecake begins in a very hot oven, then bakes gently at 200°F so the edges set while the center remains softly jiggly and creamy.
Plan for about 30–40 minutes of preparation, 10 minutes at 500°F, approximately 1½ hours at 200°F, and several hours of cooling and chilling. The finished dessert serves approximately 12–16 people and has the classic dense, luxurious texture associated with a traditional New York cheesecake.
Jump to RecipeWhy You’ll Love This Recipe
This is the cheesecake to make when you want a tall, classic dessert with a polished bakery-style appearance. The filling is rich without being heavy in texture, and the small amount of lemon juice adds a gentle brightness that keeps each bite balanced.
The baking method is the key to the signature texture. A brief start at 500°F helps the cheesecake gain color and structure, while the long bake at 200°F allows the center to set slowly and remain creamy rather than dry.
It is also an excellent make-ahead dessert. Since the cheesecake needs at least three hours in the refrigerator, and preferably an overnight chill, you can prepare it well before a dinner, holiday gathering, or weekend celebration.
If you enjoy creative cheesecake desserts, you may also like this pineapple cheesecake cake, which pairs cheesecake with a fruit-filled cake layer.
Ingredients You’ll Need
The crust uses only graham crackers, sugar, and melted unsalted butter. Process the crackers into fine crumbs so the base presses together evenly and cuts neatly after chilling.
- Graham crackers: Five ounces, or about 10 whole crackers, provide the buttery, lightly crisp foundation.
- Granulated sugar: Two tablespoons gently sweeten the crust, while 1½ cups sweeten the filling.
- Unsalted butter: Five tablespoons melted bind the graham cracker crumbs.
- Full-fat cream cheese: Two and a half pounds create the tall, dense, creamy body of the cheesecake.
- Eggs and yolks: Six large eggs plus two yolks help the filling set while adding richness.
- Heavy cream: One-quarter cup contributes a soft, smooth mouthfeel.
- Flavorings: Vanilla extract, fresh lemon juice, and a small amount of table salt make the cheese flavor taste rounded and bright.
For the best result, choose full-fat cream cheese rather than a reduced-fat variety. Set the cream cheese, eggs, and heavy cream out in advance so the mixture comes together smoothly without requiring excessive beating.
How to Make It Step-by-Step
Step 1: Position an oven rack in the lower-middle position and heat the oven to 500°F. Butter a 9-inch springform pan, taking care to coat the bottom and sides so the chilled cheesecake releases more easily.
Step 2: Process the graham crackers and 2 tablespoons of sugar until the crumbs are fine and uniform. Stir in the 5 tablespoons of melted butter, then press the mixture evenly across the bottom of the springform pan.
Step 3: Bake the crust for about 13 minutes, until it smells fragrant and looks lightly browned. Set it aside to cool while you prepare the filling; pouring filling onto a hot crust can make the mixture warmer than desired.
Step 4: Place the softened cream cheese in a large mixing bowl and beat until smooth. Add the 1½ cups of sugar and the ⅛ teaspoon of salt, then mix until the sugar is fully incorporated and no obvious lumps remain.
Step 5: Mix in the vanilla extract and fresh lemon juice. Add the six eggs and two yolks one at a time, mixing just until each addition disappears into the batter before adding the next.
Step 6: Add the heavy cream and mix briefly. Avoid prolonged beating because excessive air can create bubbles in the filling and may contribute to cracks as the cheesecake cools.
Step 7: Pour the finished filling over the cooled crust and smooth the surface if necessary. Place the pan in the 500°F oven and bake for 10 minutes without opening the door.
Step 8: Without opening the oven door, reduce the temperature to 200°F. Continue baking for approximately 1½ hours, watching for edges that look set while the center still has a slight jiggle.
Step 9: Turn off the oven and leave the cheesecake inside for about 1 hour. Some versions recommend propping the oven door open slightly during this cooling period, which allows the temperature to fall gradually.
Step 10: Remove the cheesecake and cool it to room temperature. Refrigerate it for at least 3 hours, preferably overnight, before unmolding so the filling can finish setting completely.
Pro Tips for a Smooth, Creamy Cheesecake
Room-temperature cream cheese is one of the most important details. Cold cream cheese tends to remain lumpy, and trying to smooth it by beating aggressively can add too much air to the batter.
Mixing gently is just as important as mixing thoroughly. Scrape the bowl when needed, but stop as soon as each ingredient is combined, especially after the eggs and heavy cream are added.
Do not use the center as a test for firmness while the cheesecake is still in the oven. A slight wobble is desirable because the residual heat and long cooling period will finish setting the middle.
For clean slices, chill the cheesecake thoroughly and use a thin knife warmed under hot water. Wipe the blade between cuts, then warm it again for the next slice.
For another creamy fruit-forward option, take a look at this banana cream cheesecake when you are planning a dessert table with more than one centerpiece.
Cooling, Chilling, and Serving
Cheesecake rewards patience. The one-hour oven rest helps the interior settle gradually, while cooling to room temperature prevents a hot pan from warming the refrigerator and affecting other foods.
Once fully chilled, run a thin knife around the edge if needed before releasing the springform sides. Keep the cheesecake on its base or transfer it carefully to a serving plate, then cut it into 12–16 portions.
Serve the slices plain to appreciate the creamy filling and crisp buttery crust. You can also add fresh berries, a spoonful of fruit sauce, or a restrained dusting of sugar, but the cheesecake is rich and flavorful enough to stand on its own.
For a full meal followed by dessert, browse these cranberry maple bacon Brussels sprouts as a savory side dish before serving cheesecake.
Storage and Make-Ahead Advice
Keep the cheesecake refrigerated after it has cooled and set. Cover it well so the filling does not absorb refrigerator odors, and plan to make it at least several hours before serving because the minimum refrigeration time is 3 hours.
An overnight chill is preferred for the firmest texture and cleanest slices. If you are serving it at a gathering, slice it shortly before presenting it, then return any remaining portions to the refrigerator.
The cheesecake is especially convenient for entertaining because the preparation, baking, cooling, and chilling can be divided across the day before service. That schedule also gives the crust and filling time to reach their best texture.
When planning a savory menu, these crispy chicken katsu cutlets make a satisfying main course before this rich dessert.
Common Questions
Why is my cheesecake center jiggly? A slight center jiggle is expected and desirable when the cheesecake leaves the oven. It will continue setting during the one-hour oven rest, room-temperature cooling, and refrigerator chill.
Can I use reduced-fat cream cheese? Full-fat cream cheese is recommended for this recipe because it provides the intended richness and structure. Reduced-fat products can change the texture and may produce a less creamy result.
How do I prevent cracks? Bring ingredients to room temperature, avoid overbeating, and do not bake until the center is completely firm. Gradual cooling in the turned-off oven also helps the cheesecake settle gently.
What can I serve with it? Fresh fruit, a light berry sauce, or a small amount of whipped cream works nicely. For a bright savory course before dessert, consider this lemon pan-fried fish for a dinner menu with a fresh citrus note.
Tall and Creamy New York Cheesecake
Ingredients
Method
- Position an oven rack in the lower-middle position and heat the oven to 500°F. Butter a 9-inch springform pan.
- Process the graham crackers and sugar into fine crumbs. Stir in the melted butter, press the mixture evenly over the bottom of the prepared pan, and bake for about 13 minutes, until fragrant and lightly browned; cool while preparing the filling.
- Beat the softened cream cheese until smooth. Add the sugar and salt, then beat until fully incorporated.
- Mix in the vanilla and lemon juice. Add the eggs and yolks one at a time, mixing just until each is combined, then add the heavy cream and mix briefly.
- Pour the filling over the cooled crust and bake at 500°F for 10 minutes.
- Without opening the oven door, reduce the temperature to 200°F and continue baking for approximately 1½ hours. The edges should be set while the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside for about 1 hour. The oven door may be propped open slightly during this cooling period.
- Remove the cheesecake, cool it to room temperature, then refrigerate for at least 3 hours, preferably overnight, before unmolding and serving.
Notes
Final Thoughts
This Tall and Creamy New York Cheesecake is a dependable classic built around careful temperature control, gentle mixing, and plenty of chilling time. Its lightly browned top, buttery graham cracker crust, and softly creamy center make every slice feel special without requiring a complicated topping.
Follow the visual cues rather than waiting for a completely firm center, and give the cheesecake the full cooling and refrigeration period. With a warmed, wiped knife and a little patience, you will have tall, clean slices ready for birthdays, holidays, dinner parties, or any dessert occasion worth celebrating.