Tall And Creamy Cheesecake

This Tall And Creamy Cheesecake towers above the rest (literally!) with its impressive height and dreamy texture. The combination of cream cheese and sour cream creates that perfect silky smoothness that melts in your mouth. Plus, the water bath method ensures you get that crack-free top that looks as amazing as it tastes!

Recipe Ingredients

For the Crust:

• 1¾ cups graham cracker crumbs
• 3 tablespoons sugar
• Pinch of salt
• ½ stick (4 tablespoons) unsalted butter, melted

For the Cheesecake:

• 2 pounds (four 8-ounce boxes) cream cheese, at room temperature
• 1⅓ cups sugar
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature
• 1⅓ cups sour cream or heavy cream, or a combination of the two

How To Make Tall And Creamy Cheesecake

1. Butter a 9-inch springform pan with sides that are 2¾ inches high and wrap the bottom of the pan in a double layer of aluminum foil.
2. In a medium bowl, stir the graham cracker crumbs, sugar, and salt together. Pour over the melted butter and stir until all ingredients are uniformly moist.
3. Transfer the mixture into the springform pan and use your fingers to pat an even layer along the bottom and about halfway up the sides. Place the pan in the freezer while you preheat the oven.
4. Center a rack in the oven, heat to 350°F, and place the springform on a baking sheet. Bake the crust for 10 minutes, then set aside to cool on a rack.
5. Reduce the oven temperature to 325°F and put a kettle of water on to boil.
6. Using a stand mixer with the paddle attachment or a hand mixer, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.
7. With the mixer running, add the sugar and salt and continue beating for another 4 minutes until the cream cheese is light.
8. Beat in the vanilla extract.
9. Add the eggs one by one, beating for 1 full minute after each addition to create a well-aerated batter.
10. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
11. Place the foil-wrapped springform pan in a roasting pan large enough to hold it with some space around it.
12. Give the batter a few final stirs with a rubber spatula to ensure everything is mixed well, then pour into the springform pan.
13. Place the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
14. Bake the Tall And Creamy Cheesecake for 1 hour 30 minutes, until the top is browned (possibly cracked) and may have risen slightly above the rim.
15. Turn off the oven and prop the door open with a wooden spoon, allowing the cheesecake to rest in its water bath for another hour.
16. Carefully remove the setup from the oven, lift the springform out of the roaster (be careful of hot water in the foil), and remove the foil.
17. Let the cheesecake cool to room temperature on a cooling rack.
18. Cover lightly and refrigerate for at least 4 hours, preferably overnight.
19. Before serving, remove the sides of the springform pan and place the cheesecake on a serving platter.

Expert Tips

• Make sure all ingredients, especially cream cheese and eggs, are at room temperature for the smoothest texture.
• Don’t overbeat the batter after adding the eggs as this can introduce too much air and cause cracks.
• The water bath is crucial for this Tall And Creamy Cheesecake it prevents cracks and ensures even baking.
• Cooling gradually in the turned-off oven prevents the cheesecake from sinking or cracking due to drastic temperature changes.
• For clean slices, dip your knife in hot water and wipe it dry between cuts.

Recipe Variations & Possible Substitutions

I love experimenting with my Tall And Creamy Cheesecake! For a chocolate version, fold in 1 cup of melted semi-sweet chocolate into the batter. If you’re not a fan of graham crackers, try using gingersnaps or chocolate cookies for the crust. Lactose-sensitive? You can substitute Neufchâtel cheese for a lighter version, though the texture won’t be quite as creamy.

Serving and Pairing Suggestions

This Tall And Creamy Cheesecake is absolutely divine on its own, but I love serving it with fresh berries or a homemade fruit compote. For a decadent touch, drizzle with caramel or chocolate sauce. It pairs beautifully with coffee, a dessert wine, or even a small glass of port if you’re feeling fancy!

Storage and Reheating Tips

Cheesecake is one of those magical desserts that actually gets better with time! Store your Tall And Creamy Cheesecake in the refrigerator, covered, for up to 5 days. You can also freeze it for up to 2 months just wrap individual slices or the whole cake (without any toppings) tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.

Recipe FAQs

Why did my cheesecake crack? This usually happens from overbeating, baking at too high a temperature, or cooling too quickly. The water bath method in this recipe helps prevent cracking.

Can I make this without a springform pan? While a springform makes removal easier, you can use a regular cake pan lined with parchment paper for easy lifting.

How do I know when my cheesecake is done? The edges should be set but the center should still have a slight jiggle it will continue to set as it cools.

My cheesecake seems too soft. What went wrong? It might need more chilling time. This Tall And Creamy Cheesecake needs at least 4 hours, preferably overnight, to set properly.

Troubleshooting Tips

If your crust seems too crumbly, add a bit more melted butter. If your cheesecake develops a small crack despite your best efforts, don’t worry! Cover it with fresh fruit or whipped cream. For a soggy bottom, try pre-baking the crust a few minutes longer next time. And remember, even if it doesn’t look perfect, this Tall And Creamy Cheesecake will still taste amazing!

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