My all-time favourite dessert is cheesecake, just plain and simple cheesecake! I won’t turn down a multi-flavoured, multi-loaded up cheesecake, but I think a plain, tall and creamy cheesecake is the best. This recipe for Tall and Creamy New York Cheesecake is by far my favourite!
I am celebrating my new and updated blog and the best way to celebrate is with my favourite dessert Tall and Creamy New York Cheesecake! After being on blogger since the start of my blogging days I decided to make the bold move over to wordpress. To say this caused me some anxiety is an understatement. I am not the most tech savvy person, something my family tells me all the time, and their only help is to say “just google it”. So stick with me through this huge learning curve, many wonky mistakes and don’t be afraid to drop me a note if things don’t quite look right.
This is an incredible cheesecake recipe, tall, creamy and smooth. I made this recipe without a crust, but if you prefer a simple graham crust will work great. I love my cheesecake plain but if you like serve it with berries and whipped cream, caramel or even chocolate sauce. My recipe for 5 Minutes Strawberry Sauce is amazing with Tall and Creamy New York Cheesecake! One very important thing when making cheesecake is to have all the ingredients at room temperature or you will have lumps in your cheesecake!! Also be sure to use a 10 inch springform pan. This cake rising quite a bit while baking and will spill over in a small cake pan.
Tall and Creamy New York Cheesecake
Ingredients
- 32 oz cream cheese (4 packages) room temperature
- 5 large eggs room temperature
- 2 cups sour cream room temperature
- 8 tbsp butter room temperature
- 1 1/2 cups sugar
- 2 tbsp cornstarch
- 2 vanilla beans can substitute 1 1/2 teaspoon pure vanilla extract
- 1 tsp fresh lemon juice
Instructions
- Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
- Generously coat inside of pan with butter.
- Preheat oven to 300º F.
- Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
- Add eggs one at a time until blended.
- Add sour cream and mix until smooth.
- Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.
- Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.
- Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)
- Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.
- Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.
- Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.
- Serve plain or with berries and whipped cream or even caramel sauce.
Notes
* be sure to use 10 inch springform pan. Cake will raise while baking and will spill over in smaller cake pan.
Click here for a good video to demonstrate doneness of Cheesecake.
Recipe was adapted from Jim Fobel's Old-Fashioned Baking Book
Nutrition
My recipe for 5 Minute Strawberry Sauce tasty amazing with this cheesecake!
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Enjoy another cheesecake recipe of my with a brownie crust Brownie Cheesecake Bites!
Another of my favourite desserts, Moist Banana Cake with Cream Cheese Frosting
This cheesecake came out so good! It was very creamy! I did make it with a crust but enjoyed it without the crust, so I mostly just picked around the crust. Will be making this again! Thanks for the recipe.
wonderful Dulci, glad you enjoyed the recipe and thanks for leaving a comment
I made this cheesecake yesterday for the first time. My boyfriend is from NY and I’ve been several times so when I made this we both had high expectations. Let me say they were met. This recipe is so good! I let the cheesecake set for about 7 hours before we ate some and it was good but after it set last night and we had some today it was even better. Thank you for sharing this recipe, it will be one that is used from now on.
Thank you Ashton for dropping me a note. Love to hear from people who try my recipes. So happy you and your boyfriend enjoyed the cheesecake.
Omg! I finally found an amazing recipe. It’s what I remember as a child from a certain place that is no longer there! There were 4 other cakes at Xmas dinner, no,one even touched the others. You made me look like a,genious, i,am a cook, but now I am a baker as well.,Thank you for sharing!
Bobcooking63@aol
You made my day Robert with that comment!! so glad you enjoyed the recipe!
Why don’t you have the Pinterest link to save your recipes to? While I follow you on Pinterest, I don’t always have time to search through it to look for a certain recipe.
Hi DJ, if you hover on any of the photos on a recipe in the left hand top corner a button should pop up “Pin It’ to click on to allowing you to save to your Pinterest boards. You can also use the search feature on top right hand side of my blog.
Hi, this looks amazing. Just wondering how you got the top of the cheesecake to not crack? I seem to always make cheesecake that cracks on top. Any tips?? I’ve read you leave in the oven for an hour with the door ajar! Any tips would help, thank you!!
I haven’t had a problem as long as I bake in the water bath, Sometimes a change in temperature can cause cracking like it you open oven to often to check. And no I don’t leave oven door open, just take it out when done.
Oh boy today was a very new exciting baking event! I used a 9 inch square by 2 inch high baking pan. Lined bottom with parchment paper. First greased the pan, then greases the parchment paper. Used a 3 egg, 2, 8 ounce cream cheese version recipe. Did put it in a water banter. It baked very well, and I was able to slice out rectangular pieces using a spatula. No mor wrapping spring form pan in foil, Hooray!!!
Woo hoo, so glad the recipe turned out well for you, enjoy!!
I made this cheesecake and it is delicious, however, it shrunk a lot after cooling. What did I do wrong?
Hi Stephanie, there can be a number of things that factor in the cake shrinking. Firstly it will shrink a bit as it cools. But quite a bit of shrinkage could be due to overbeating or fluctuation in oven temperature (opening and closing oven too often). I glad it still tasted great.
I live in a high altitude area, 6000 ft., do I need to adjust the recipe? I have convention oven.
Hi Nancy, you shouldn’t have to.
Is there any way to make this cheesecake without the crust and move it from the bottom of the cake pan?
hi Yvonne, you can line the bottom with parchment paper.
Can I add cocoa powder to this recipe to make it a chocolate cheesecake? If so, how much would you suggest?
Hi Sheryl, I personally have never made it into a chocolate cheesecake so without testing it I can’t really advise you on that.
You should use Semi Sweet melted chocolate to make it a chocolate cheese cake. At least 12 ozs. Maybe a little more. You can taste it and add accordingly.
Happy Cooking.
I just wanted to let you know I think this is the most amazing cheesecake I’ve ever eaten. It is so light and fluffy. Thank you so much for this recipe!
Awesome Jeannette, thank you kindly for taking the time to drop me a comment!
Ive made this cake twice and currently baking my third. Favorite recipe👍👍. I’m not a lover of crust and made all kinds of crusts for cheesecake in the past, and will never make a crust again with this cake. Nothing but compliments and smiles when i bake this cake. I love it plain but have fresh berries on hand for my guests. Five star all the way 😍😍😍
Hey Dave, thanks for taking the time to comment. I always enjoy reading comments of those that have tried my recipes. I agree, nothing better than just a plain creamy cheesecake!
Honestly having grown up with the old style NY cheesecakes I never thought to make a crust or add any berry topping. Our cakes always win followers at dinners.
We butter the pan and then dust with powdered sugar.
. Light brown sides, brown top and fluffy, light body.
I can only find a 10 1/2 inch springform pan (I’m making this tonight so no time to shop around). I assume it just won’t be as thick and probably won’t take as long to bake. Can you give me an idea how much I should reduce the baking time? Thank you!!
Hi Donna, just a guess but maybe 15-20 minutes. Here’s a great video to help you determine doneness of cheesecake https://www.youtube.com/watch?v=XkwbSGEczHQ
I don’t have a convection oven – did anyone use a traditional oven and if so – how long did you bake it?
Hi Patricia, some people that have used non convection oven have said cook time was 15-20 minutes longer. There is a link in notes on the recipe for a great video to testing doneness of cheesecake you will find helpful.
Can someone tell me how to make this a key lime cheesecake?
Thank yoU!
Hi Shelley, sorry can’t help you. I’ve never even made a key lime pie. To Do List for sure
What recipe would you suggest for a crust on this cheesecake.
Hi Ben, a simple graham crust would work well.
I made this for my family’s Christmas celebration and I have to say it was darn near perfect! The texture was just right—- not too soft or too firm… the night was good, flavor was excellent. I used a simple graham cracker/cinnamon/butter crust with mine and threw in a pinch if salt and a little extra lemon. It was awesome! Thanks for posting.
Wonderful Leslie, thank you for commenting. Merry Christmas to you.
Any ideas on a replacement for the cornstarch? I’m grain free but REALLY want to try this recipe!
Hi Sarah, sorry I really don’t know what you could use as a substitution.
I’ve heard arrowroot powder is a good sub for corn starch.
I can’t wait to make this cheesecake, it sounds amazing.
I just made the cheesecake. It rose about one inch above the top of the 10 inch springform pan. Then it collapsed by 2/3’s as it cooled. It got quite brown on top . Baked in a convection oven at 300 degrees. I accidently spilled about 1/4 cup water on the batter and tried to sop it up with paper towels.
Hi Betty, spilling water on the batter would drastically affect the way the cheesecake baked.
Just made this beautiful cheesecake for a birthday party and it is amazing!!!! This is by far the best recipe I have ever gotten to make!!! Thank you!!!
Thank you Nicole for trying my recipe, so happy you liked it!
This is theeee most delicious Cheesecake I have ever tasted! My mom who is an amazing cook and has sampled many cheesecakes in her lifetime has said the same. The “5 Minute Strawberry Sauce” (in your recipe suggestion) to top the Tall & Creamy Delight sent the taste to the next level. But for those inquiring you do not need it this cake can stand alone as a delicious addition to any gathering. Cheesecake is intimating to make your recipe made the process painless. Thank you Laureen, so much for this recipe! The balance between the cream cheese and vanilla with a hint of lemon just creates such an amazing desert! This Tall & Creamy Cheesecake is going to reign supreme as we ring in the New Year!
Wonderful, I am thrilled you tried my recipe and enjoyed it. Thank you
Hi !I made this tall cheesecake for my daughters birthday,as I make her a cheesecake for every one.It seems to be one of our favorite cakes for any occasion.I just wanted to try a different recipe and I choose yours .This was a keeper we all LOVE it and it it truly is delicious.Also it’s very easy to make as I find a true cheesecake isn’t difficult to make..It just takes a little more time than most cakes.but well worth it.(That is if you want a good cheesecake)I do one thing different I mix my cheese etc. quite a bit longer there very sorry when I am through.That also helps heighten the cake.Thank you for sharing.Collleen