Step-by-step instructions

1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing and lining the bottom with parchment paper.
2. In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 3-5 minutes.
3. Gradually add the sugar, cornstarch, and lemon juice to the cream cheese mixture. Beat until everything is well combined, ensuring no lumps remain.
4. Scrape the seeds from the vanilla beans and mix them into the batter (or you can choose to add the vanilla extract).
5. Add the eggs one by one, mixing on low speed after each addition just until smooth. Be cautious not to overmix; we want that perfect texture!
6. Pour the cheesecake batter into your prepared springform pan. Gently tap the pan on the counter to eliminate any air bubbles, then place it on a baking sheet.
7. Bake for 55-65 minutes. The cheesecake should be set but still slightly jiggly in the center, with golden-brown edges.
8. Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
9. After cooling, refrigerate the cheesecake for at least 4 hours or, preferably, overnight.
10. Once chilled, remove it from the springform pan, slice it appropriately, and serve.

Best ways to enjoy it

When it comes to serving Tall and Creamy New York Cheesecake, the possibilities are endless! A simple drizzle of homemade berry sauce or a sprinkle of fresh fruit can elevate each slice. Consider serving it alongside a dollop of whipped cream for added indulgence. If you’re feeling adventurous, try pairing it with a scoop of vanilla ice cream or a tart fruit sorbet to contrast the rich creaminess.

How to store

To maintain the lusciousness of your cheesecake, refrigeration is key. Wrap the cheesecake tightly with plastic wrap or place it in an airtight container in the refrigerator, where it will keep fresh for up to 5 days. If you find yourself with leftovers (though it’s unlikely!), you can also freeze slices. Just make sure they’re wrapped tightly to prevent freezer burn. To thaw, simply place in the fridge overnight before serving.

Helpful cooking tips

• Room temperature ingredients are crucial for a smooth batter; take the cream cheese, eggs, and sour cream out ahead of time.
• Avoid overmixing after adding the eggs to prevent cracks in the cheesecake.
• For an extra creamy texture, try using full-fat cream cheese, as it helps create that desired richness.
• If cracks do form, a light dusting of powdered sugar can mask them beautifully!

Recipe variations

Feel free to get creative! You can infuse your cheesecake with different flavors by replacing some of the sugar with maple syrup for a hint of sweetness. Swirl in some chocolate ganache for a rich chocolate New York cheesecake or top with a berry compote for a fruity finish. For a seasonal twist, consider adding pumpkin puree and spices in autumn to create a delightful pumpkin cheesecake.

FAQs

How long should I bake my cheesecake?

The baking time for the cheesecake is between 55-65 minutes. Keep an eye on it; the edges should be golden, while the center should remain slightly jiggly.

Can I substitute sour cream?

Yes, Greek yogurt can be used as a substitute for sour cream. It will yield a similar texture and tanginess.

How do I know when my cheesecake is done?

Your cheesecake is perfectly done when the edges are lightly golden brown, and the center is set but still has a slight jiggle.

With this recipe in hand, you’re on your way to baking a Tall and Creamy New York Cheesecake that will undoubtedly impress family and friends alike. Happy baking!