Hi, I am Camila, and this cheese cake recipe brings tall city joy to a classic bake. It works for a 6 inch cheesecake recipe and belongs with your cake baking recipes list. Yes, it sits with cakes recipes easy and tastes like a cake homemade dream. Try fresh cake flavor ideas or riff with cake mix desserts. Simple steps, big reward.

1 Key Takeaways
2 Easy Tall And Creamy New York Cheesecake Recipe
3 Ingredients for Tall And Creamy New York Cheesecake
4 How to Make Tall And Creamy New York Cheesecake
5 Tips for Making Tall And Creamy New York Cheesecake
6 Making Tall And Creamy New York Cheesecake Ahead of Time
7 Storing Leftover Tall And Creamy New York Cheesecake
8 Try these desserts next
9 Tall And Creamy New York Cheesecake
10 Nutrition

1) Key Takeaways

I bake this New York classic when I want calm and joy in one slice. The batter rests smooth. The crumb stays neat. The flavor lands bold yet clean. I write this guide on Camila Cooks and I back every step with practice in my own tiny kitchen. We test. We taste. We tweak.

The method uses gentle heat and a water bath. The texture turns tall and silky. The crust stays crisp and buttery. A cool room and patient hands help more than fancy gear. Simple tools work well here.

Plan time for chilling. The cake sets in the fridge and the flavor rounds out. Use fresh cream cheese and room temp dairy for a smooth mix. Follow the cues and this cheese cake recipe brings the city bakery mood home.

2) Easy Tall And Creamy New York Cheesecake Recipe

I call this my weeknight showpiece. It reads fancy yet it cooks with steady steps. I mix. I bake. I chill. That is the beat. This cheese cake recipe fits real life and still feels special at the table. The same cheese cake recipe also scales down for a small pan when the crowd stays small.

I use graham crumbs for comfort and a hint of lemon for lift. The filling whips on low speed so air stays out and silk moves in. No wild tricks here. Just care with temperature and time. On Camila Cooks you can find more of my calm bakes and a friendly place to ask for help.

Friends taste and nod quiet for a second. Then the questions start. What pan. What temp. How long. I smile and pass plates. You will do the same. Keep this page handy and cook with me. We will keep notes and improve with each batch.

3) Ingredients for Tall And Creamy New York Cheesecake

Graham cracker crumbs I like a fine grind that packs tight and bakes crisp. The flavor brings warmth and a little toast. If you only have cookies on hand, crush them well and they work too.

Granulated sugar The crust needs a light sweet note and the batter needs balance. I use standard white sugar for a clean taste that lets the cream cheese shine.

Unsalted butter melted Warm butter binds the crumbs and sets a firm base. I pour it in slow while I stir so every bit drinks some fat. The crust cuts clean after a chill.

Fine salt A small pinch sharpens each bite. Good salt wakes the crust and the filling. You taste more cream and more vanilla with that tiny touch.

Cream cheese I start with full fat blocks at room temp. Soft cheese blends smooth and stops lumps. Fresh blocks give the best body and hold the tall shape we want.

Cornstarch A spoon or two steadies the filling without weight. The bake holds its lift and the slice stands proud. It keeps the mix from weeping in the fridge.

Granulated sugar for the filling Measured with a light hand, it keeps the tang in check. The cake tastes rich but not heavy. Guests reach for a second sliver and do not feel weighed down.

Sour cream This adds a gentle tang and a soft finish. Room temp helps it blend fast. The texture turns lush and spoonable before it even hits the pan.

Fresh lemon juice and zest A squeeze and a little skin lift the dairy. The scent sets a bright note that carries through the crumb and filling. It reads as bakery fresh.

Pure vanilla extract A small splash adds warmth. The aroma meets the lemon and the cream and they settle into a calm, round flavor.

Large eggs at room temp I add them one at a time. The batter stays smooth and glossy. Slow mixing keeps the crumb from puffing and sinking.

Hot water for the bath The steam protects the edges and gives an even bake. The top stays pale and lovely. Cracks stay away when the heat stays gentle.

Fresh berries or simple sauce For serving I keep toppings light. A few berries or a thin ribbon of fruit sauce support the rich slice and keep the flavor clean.

4) How to Make Tall And Creamy New York Cheesecake

Step one set the scene Place a rack low in the oven and heat to three hundred twenty five F. Wrap the outside of a springform pan with sturdy foil or slip it into an oven safe roasting bag. Butter the inside so the crust releases.

Step two build the crust Stir crumbs sugar and a pinch of salt. Pour in melted butter and mix until it feels like damp sand. Press into the pan. Bake for ten minutes. Let it cool on a rack.

Step three mix the batter Beat cream cheese on low until smooth. Scrape the bowl. Add sugar and cornstarch. Blend in sour cream lemon and vanilla. Add eggs one at a time and mix until they disappear.

Step four bake with care Pour the batter over the crust. Tap the pan to let bubbles rise. Set the pan in a larger pan. Pour hot water so it reaches halfway up the sides. Bake until the edges set and the center wobbles soft.

Step five cool and chill Turn the oven off and crack the door. Let the cake rest. Remove from the bath. Cool to room temp. Chill until firm. Slice with a warm knife and wipe between cuts.

5) Tips for Making Tall And Creamy New York Cheesecake

Start with room temp dairy. Cold blocks fight the mixer and make lumps. Soft cheese blends fast and stays glossy. This small move pays off in every slice and makes this classic cheese cake recipe feel easy.

Mix on low and scrape often. Air creates rise and then collapse. A slow mix gives a tight, creamy crumb. Stop when the eggs look gone and the batter flows like paint. The top bakes even and pale.

Cool with patience. Heat shock causes big cracks. Let the cake rest in the warm oven and then on the counter. Chill long. The flavor deepens and the texture sets like silk. This becomes your best cheese cake recipe for gatherings.

6) Making Tall And Creamy New York Cheesecake Ahead of Time

I plan this dessert a day before guests arrive. The schedule feels relaxed and the bake tastes better. I wrap the cooled pan and slide it into the fridge. The crumb firms and the flavor rounds out by morning.

For a small dinner I sometimes bake a half batch in a six inch pan. That version travels well to a friend who needs a lift. The texture stays tall and neat. On Camila Cooks I mark both sets of amounts so you can pick the size that fits.

Before serving I run a warm knife around the edge. I lift the ring and set the cake on a stand. Toppings stay simple so the dairy shines. This easy cheese cake recipe likes a quiet plate.

7) Storing Leftover Tall And Creamy New York Cheesecake

Leftovers keep well. I place slices in a sealed box and hold them in the fridge for up to four days. The texture stays smooth and the crust keeps a light snap. For longer storage I freeze clean slices on a tray and then wrap them.

To serve from frozen I thaw a slice in the fridge until cool and creamy again. The flavor remains bright. A few fresh berries wake it up. Coffee on the side makes a cozy pairing.

For travel I tuck parchment between pieces so edges stay neat. A chill pack in a tote helps on warm days. The cake arrives ready for plates and smiles. Readers tell me these small steps save many picnics.

8) Try these desserts next

9) Tall And Creamy New York Cheesecake