Tall and Creamy New York Cheesecake
My all-time favourite dessert is cheesecake just plain and simple cheesecake! I won’t turn down a flavoured, loaded cheesecake, but I love a plain, tall and creamy cheesecake. 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. Their only help is to say “just google it”. So stick with me through this huge learning curve and many wonky mistakes. Please 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 ounces cream cheese (4 packages) room temperature
- 5 large eggs room temperature
- 2 cups sour cream room temperature
- 8 tablespoon butter room temperature
- 1 1/2 cups sugar
- 2 tablespoon cornstarch
- 2 vanilla beans can substitute 1 1/2 teaspoon pure vanilla extract
- 1 teaspoons 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 or build up sides of smaller cake pan with parchment paper. Cake will raise while baking and will spill over in smaller cake pan. Recipe was adapted from Jim Fobel’s Old-Fashioned Baking Book
Nutrition
My recipe for 5 Minute Strawberry Sauce tastes amazing with this cheesecake!
Enjoy another tasty cheesecake recipe with a brownie crust Brownie Cheesecake Bites!
That is one perfect looking cheesecake!!
Awe you’re so sweet Tara 🙂 My first comment on my first post on new blog design!
So happy it was me!! Congrats on the new site, looking good!!
It does not tell how much cream cheese
Hi Lucille, the recipe does indicate 4 – 8oz blocks of cream cheese. Its the very 1st line of the recipe ingredients. Hope you enjoy the recipe.
4 packages 8 0unces
Does it mean 4 packages equals 8 ounces or is it 4 8 ounces packages of cream cheese??
Hi Kaye, The recipe is for 4 packages of cream cheese that are 8 ounce size blocks.
Yes it does. Four 8 oz packages.
best cheesecake ever!
can I use the recipe and make variations ? like chocolate?
Thank you so much Carrie, I am working on recipes for a chocolate and pumpkin one. Hopefully up on the blog soon.
I’m going to attempt this yummy cheesecake ! Looks better as good as my childhood days thank you for posting this recipe. I also enjoyed seeing banana cake with cream cheese frosting. Nobody has heard of it. I’m not alone were thanks! Amy
thank you Amy, hope you enjoy it!
Sorry to jump in on your comment but I didn’t see a way to make my own so here I am. I’m sorry if this had already been asked, I went through quite a few comments and didn’t see it anywhere. I’m on low carb and I was wondering if you had those, at least fiber, protein, sugar and carbs and do you think I could use stevia or Splenda in place of some or all of the sugar??
Sorry, not a reply but a comment . I have made made this a few times & loved them. On Christmas Eve & travel in the car Boxing Day for 2 hours in ice, would it be ok to leave in the springform cake tin for the car trip?
I just made this for the first time and it turned out great! Thank you! I have tried two other recipes in the last month and they were okay but not the tall cheesecake I was looking for. This certainly is! Thank you!!! It just came out of the oven so I haven’t tasted it but it looks beautiful and I am not even a very good cook! Directions were perfect and so easy to follow. Merry Christmas!
Yay!!!! My daughter just made this for our family on Christmas Eve and it’s beautiful and so tall!
She did a graham crust with a 10 inch spring so put extra batter in a small pan.
It was perfectly smooth yet hubs insisted it be more golden so left it in the oven longer and now is cracked. 🙁
It will still be delicious I’m sure.
This is the best cheesecake I have ever eaten. IT was not hard to make and the convection oven was perfect for baking two hours. My family and friends love it.
Thank you so very much Joyce, so glad you enjoyed the recipe!
Have a wonderful thanksgiving Nancy, enjoy the recipe and this time with your family.
Sounds and looks so good.
I intend making it for Christmas 2017 – next week.
How long will the Cake keep if I have to make it ahead of time – say 2 days before?
Do I store it in a Cake Tin or in the Fridge until serving time?
Wendy the cheesecake must be refrigerated and should keep 5-6 days in refrigerator. Cover with plastic wrap to avoid drying out.
8 have used this recipe several times and each time he as been great. My family loves it, so I really need to make 2. If I make 2 at the do I have to adjust the cooking time and temperature?
Have you we’ve made this cheesecake with a crust?
Hi Lena, I personally have not made this cheesecake with a crust, but many people that have left comments have with great success.
I have made this twice in the last month and with a crust. 1 c. graham cracker crumbs, 3 T. melted butter, 1 T. Sugar and 1/2 c. finely chopped pecans. DO NOT butter bottom of pan if using a crust. I had used the same recipe for cheesecake since we got married. (52 yrs.) I decided to give this one a try since it looked so good!! This is the BEST. Follow directions to the letter! Does not crack, rich and creamy. An absolutely beautiful presentation. Of course I always top mine with diced, fresh strawberries. YUM. You will love it!
Thank you Lorraine, so glad you like this recipe, and taking the time to drop me a comment 🙂
I often make a crust of crushed cookies and a little butter, pre bake it a few minutes let it cool then pour cream cheese mix in it and bake as directed.
Yes the cheesecake works well with or without a crust. Which ever way you like it.
I have made it many times-in fact today again and use a pistachio nut crust and it is awesome. I also add about 2 teaspons of cardamon to the cheesecake filling when using the pistachio crust-Awesome tasting this way!
Thanks Sandy,the pistachio crust sounds amazing and I love cardamom. I am going to try adding that next time I bake cheesecake.
Can I make it with margarine
Hi Lana, do you mean margarine in the crust? Hard margarine can usually be substituted for butter in most recipes, but I always prefer the taste of butter.
Could substitute ricotta cheese for sour cream. I had combined recipe and made with ricotta and cream cheese years ago aS so good but someone stole my recipe book.
Hi Sondra, I don’t think ricotta would substitute very well. Cheesecakes made with ricotta have a completely different texture
Hi!!! I have a question.. do u use all the butter in list for the pan??? Thanks Debbie
Hi Debbie, no it gets mixed with the cream cheese as per instructions. You need additional butter to grease pan.
Thank you for your reply!!! I am excited to make this cheesecake!!
Makes 52 mini cheesecakes. I did do Graham cracker crust in the cupcake liners. Most beautiful recipe for cheesecake. I’m a caterer and this is my go to recipe.
Fantastic May, good to know the recipe works well for mini cheesecakes.
Could I make it with graham cracker crust ???
Absolutely Carol.
If you make it b.c with a Crust will it fit in 10 ” pan ?
Hi Janice, yes it should fit
Enhorabuena!!! Me ha encantado y ya la hemos hecho.
Un beso desde España
Translation: Congratulations!!! I loved it and we’ve done it.
A kiss from Spain
Thank you so much Kathryn, how cool to have someone across the world try my recipe!
Any suggestions for adding a crust to this recipe?
I think it would be great with a oreo cookie crust, but a simple graham crust would work great as well
Cut the recipe in half, using 3 eggs and a 9″ glass pie pan. Mixed ingredients by hand and baked cheesecake for 1 hour, everyone who has tasted it just calls it delicious, so glad I found this recipe, thank you very much.
Do you have to add the lemon into this cheesecake I really don’t want it to taste like lemon I want to the cheesecake it self
Hi Michelle, its ok to skip the lemon.
Thank you so much cant wait to make it for Thanksgiving
I do not have a mixer with a paddle attachment, just a regular hand held mixer. Any advice on how to combine ingredients using that?
Hi Paul, a hand mixer with the regular attachment should work just fine on medium low speed.
I am so glad that Paul asked that question because this cake looks amazing but I also don’t have a paddle attachment so I was thinking I can’t make this cake but then lo and behold problem solved. Cant wait to try it. I think I will do it for Valentines day and top it with strawberries.
I believe I over beat my cheesecake I put in oven about 15 mins ago and looks like it sunk half it’s size already 🙁 will it still be good? Should I decrease cooking time? PLEASE email me as soon as possible if you can can’t find answer on Google. I’m using this recipe. Please email me please please please get back to me asap if possible please please please it’s a cheesecake emergency now what do i do 🙁
Hi Tracy, sorry I was out all day without access to my computer so just saw your message which I am assuming is too late to trouble shoot with you. The cheesecake should definitely not sink while baking, so yes I tend to agree with you that you may have overheat it. How did it turn out?
I didn’t know how to comment on my own so….
This is going to be my go to cheesecake recipe!
It wasn’t as tall looking after removing from the oven. I swear it was 6″!! It turned out to be about 2.5 inches tall. I had to bake it 2.5 hours because my oven i’s off. Any other suggestions to keep the height. I definitely beat the heck out of the batter. Maybe less beating???
The taste was amazing none the less!
Hi Jane, its hard to say what went wrong. The cake will settle a bit but not that much. I do think you probably over beat it. Glad at least it tasted good.
Mine is 2 inch tall 🙁 What went wrong? I beat the butter at low speed and just enough to smooth and blend ingredients together.
Hi Maria, it is so very hard for me to guess exactly went wrong. It could be over or underbeating, or variation in oven temperature. I wish I could pinpoint it exactly for you.
Quick question— id love to try using real vanilla beans for the first time with this. My first question is do you truly taste a difference using beans vs extract? Also I read somewhere that the conversion is 1 bean equals 3 teaspoons of extract but your recipe states 2 beans or 1.5 teaspoons of extract. Do yoU find that the two beans was too much or the extract was not enough? Thanks! Looks delicious
Hi Julie, I love the flavour real vanilla beans give, but I think both beans and pure vanilla extract work well. Vanilla beans really vary in size, but I would use 1 1/2- 2 teaspoon vanilla extract only in this recipe.
No directions as to how exactly to use the vanilla beans in the recipe. Any help?
Hi Diane, when using a vanilla bean, you slice it open and scrape out the seeds. Throw the pod away. You can also use pure vanilla extract as a substitution.
Great variation! Gluten Free if crustless not to sweet perfect with a gram crust too!
Thanks Fauna!
Are you using the convection setting on your oven or just baking it on 300 in your convection oven? My oven I can pick convection or no convection. Thanks
Hi Amy, I use the convection setting. My oven automatically adjusts so I set for 300 and it automatically sets for 275
Beautiful cheesecake. I spent many years as an executive chef and there is a variable that I would like to mention. Eggs are not all created equal. Only fresh eggs should be used as older eggs can become watery and affect the final outcome of your cheesecake. Also, unless otherwise specified, one should use grade A large eggs. Also use the highest quality ingredients you can afford. The simplicity of a good cheesecake demands only the best ingredients. Remember always that there are no mistakes, only learning experiences (also known as the chef’s samples) 😁Bon apetit~Chef Rebekah
Thanks for the great feedback Rebekah, and yes best, high quality ingredients always help attain great tasty results!
With this recipe can you but diff flavor in batter mix
I was wondering if this could be made with stevia. Then it would be low carb. Anyone ever try that? Looks so delicious!!
I hope you’re still out there this cheesecake looks absolutely beautiful my question is in place of sour cream can I use heavy whipping cream?
Hi Kathy, no I would only use sour cream.
How tall is finished cake supposed to be
Laureen,you got my attention with, “Tall” and creamy, “New York” .I’m a New Yorker by birth so I was instantly interested in baking this Cheese Cake. Let me preface it by saying, I have been baking and cooking for over 60 years and baking cheese cakes for about 40 of those years. that said, I would like to know what I could possibly have done wrong since I baked your recipe by the letter and the cake was beautiful, Tall and Caramel color when I took it out of the oven, I put it on the Counter carefully, and walked away. My son walked in to the Kitchen and holler’s out to me, Mom what happened, the cake collapsed I called back and said, that’s okay Cheesecakes do that they rise up and then reduce about a half inch, he said it reduced a lot more then that, when I went to look the four and a half tall Cheesecake was now about an inch and a half. It was still good, I let it finish cooling down then covered it and refrigerated it. The next day I took it out cut a piece and it was very good but Flat. Please tell me what you think could have happened, this has never happened to me in all these years. I have a reputation for being a great cheesecake Baker I have even made it multiple times for gettogethers and it’s always expected of me to bring the Cheese Cakes for Christmas pot lucks etc. so I know I wrote a Novel here just to ask you what happened, I’m so unhappy about this, I’m sorry. 😉
Hi Nora, wow impressive over 60 years of cooking!! I’m guessing overmixing which caused too much air (air bubbles into batter) or beating at too high of speed. Hope this helps. So many people have made this cheesecake and told me its the best cheesecake they’ve ever made.
Hi Laureen,
I always leave my cheesecakes in the oven…turn oven off…open door wide and let sit still for 2 or 3 hours…then set it on counter for at least 2 hours…lightly covered…then gently set in fridge till next day. You will have perfection!
I’ve made this recipe many times. And I think it is the best cheesecake. Love it. My question is can I cut the recipe in half to make a smaller cheesecake. And what size pan should I use? Thank you.
I would try a 6 inch pan. To be on the safe side build inside of the sides up a bit with ring of parchment paper.
I thnk this is the closest to the original….. I don’t care for those others with modifications, and additions of fruit and graham craker crusts because they take away from the pure bliss of it. Thanks for this recipe.
My favourite as well, just plain and simple cheesecake Emma!
I used a 10 inch spring form pan. The rose over the pan. What can i do next time want to make it.
Hi John, I’ve had my cake rise pretty high, but never over the top. I would try a larger pan next time or line the inside rim (not bottom) of the pan with parchment paper, making sure the paper extends above pan by a couple of inches. Just make sure the paper doesn’t wrinkle.
I don’t have a spring form pan. What do you suggest
for this recipe I really think you should use a springform cake or is won’t turn out as nicely.
And really good tasting. In my new oven I need to add 10-15 min more baking time.
Do not a convection oven. Since a friend of mine has a problem with process sugar I am trying to make it with Kerry Gold Butter and un processed coconut sugar. Wish me luck
Hey Marianne, love to hear back how it turns out with those substitutions
I would love to hear how that turned out too. I use coconut sugar as much as possible due to my husband’s illness and try to avoid refined sugars and sugar substitutes. Coconut sugar is quite dark and has a caramel flavour, it will definitely change the flavour of the cheescake, but I do use it in another recipe that calls for cream cheese and it tastes nice, I’m just worried this wouldn’t taste like cheescake anymore.
How was it? Thats what i would like to do.
Is it supposed to be so liquidity.
Hi Daya are you referring to the batter? No it shouldn’t be really liquidity.
Very good cheesecake..made twice now..Thanks Laureen King!!
That is terrific!! thank you so much
Sorry, not a reply but a comment . I have made made this a few times & loved them. On Christmas Eve & travel in the car Boxing Day for 2 hours in ice, would it be ok to leave in the springform cake tin for the car trip?
Thank you Kaye, so glad you enjoy the recipe. I would for sure think keeping the springform tin on would be ok. Good way to protect it from the bumps of the road.
Looks fantastic! And the cheese cake looks pretty good to! Love the new design.
Thank you so much Redawna!
Your blog looks awesome! **high five**
Thanks for the shout-out Laureen! Really appreciate it. 🙂
Thanks so much Bjork, I don’t think I could have done it without your great videos to learn from, that I will continue to use them until I’ve got this wordpress thing nailed!
This looks AMAZING!!!!! I’ll be trying it here in Cambodia! Your blog looks fantastic- can’t wait to follow along!
Thank you Melissa, I would be thrilled if you signed up to follow my blog, a great way to get my latest posts.
Looks yummy bring one over for afternoon tea
I would love to be that close to you so I could bring some for afternoon tea Uncle Bert.
I’m not sure I’ve ever seen a more perfect cheesecake. This is stunning! And one of my very favorite desserts!
Awe your so kind Lori, thank you!
Just made this cheesecake and it is the first real cheesecake i have ever made. I am so happy with how it turned out even though i think a little water got in. It actually didn’t really effect it. It may have caused the texture to be a little more grainy but i just put my slice in the freezer for a bit before eating it and it tastes smooth and delicous.
That is wonderful Jadyn, I bet you will be making cheesecake more often now.
Did your cheesecake crack? How long did you bake it for in a regular oven
Hi Jadyn, my cheesecake did not crack. In a regular oven should be 15-30 minutes longer.
It really looks tasty and perfect . I’ll try as son as posible.
Do you remove the cheesecake from the pan when you remove the foil?
Hey Susan, I remove the foil, but do not remove the cake from pan until it has cooled.
Absolutely perfect! Delicious flavor and flawless texture. My first cheesecake ever and everyone loved it. Perfect recipe.
I would like to add a crust. Any thoughts on how that will affect baking time?
That is terrific Joony, your 1st time making cheesecake, you should be very proud of yourself. A graham crust would work just fine, the baking time wouldn’t change.
I dont have a convection oven. What time and temp for regular oven ? Thanks
Hi Janice you would bake at 300 F for approximately 2 hours until done. Here’s a great video link to help figure out when cheesecake is done https://www.youtube.com/watch?v=XkwbSGEczHQ
It doesn’t change the time at all. I pre bake my crust and let cool before I add the cream cheese mix. I also place my spring form in a oven baking bag cover with foil it absolutely keeps water out and is reusable.
Colleen I like the idea of the oven baking bag cover, going to try it next time.
Hello. Should i use salted or unsalted butter?
Hey Claudia I usually bake with unsalted butter.
Hello, the cheesecake looks fantastic! Just wondering how you’d go about putting a biscuit base on this? Would you lay the base and just cook the cheesecake per usual? What temperature would you say for an Australian fan forced oven? Are there any variations for the recipe if adding a biscuit base? Cheers!
Hi Tarnya, any cookie/graham crust should work. Press crust into lightly greased springform pan, refrigerate for 5-10 minutes, then make cake as per recipe. Cooking time should be the same.
I have always wanted to make a New York Cheesecake – I found this recipe and it came out wonderful… I do have a questions, I did crack a bit on top… Why was that? Thank you again.
Hi Evelyn, did you bake it in the water bath? Couple of things can cause cracking: opening oven door which causes a temperature drop. Over baking. Do not unlatch or remove rim of springform pan until cooled. Once cooled,be sure to cover with plastic wrap before refrigerating.
I am making one tomorrow… I did bake in water bath … maybe unlatched it too soon..
thank you
Hey Eveyn, not sure what your question is, but yes let cake cool before unlatching from springform pan.
I have been making several cheesecake lately and I can’t wait to try your recipe. It sounds scrumptious.
Hey Linda, isn’t cheesecake just the best, love to hear back after you try this recipe. Have a great day.
hu. Best cheesecake ever. What is caking time if I’m banking in the 4″ springform pans? Thank yiu
Hi Evelyn, I have never baked it in 4 inch pan so I can’t really actually tell you what the cooking time will be.
I got a 6″ springform pan because I make a lot of cheesecakes (coconut cream one yesterday for my sister, came out awesome!) but finding recipes for a small pan is difficult!
Hey Angela, the coconut cream sounds wonderful. Sorry can’t help with 6″ pan recipes.
I would love the recipe to the coconut cream cheesecake. Would you mi d posting?
I baked 4 of the 4″ size and the time was almost 2 hours. When u see it’s starting to turn light brown on the top check to see if it’s done I usually could tell by the smell. Hope this helped
my cheesecake is taking much longer that 2 hours to cook!!?
Hey Carmen, a few factors could affect baking time, oven heating to correct temperature (check with an oven thermometer) convection oven vs regular oven (cook time will be longer in regular oven).
Hi
Is the 300 degrees in celcius or farenhiet?
300 degree fahrenheit Hannah
Hi,
My cheesecake batter split after I added the lemon juice, is that how it’s supposed to be ?
Hi Divya, I have never had that happen so not sure what could have went wrong. Did you add the eggs one at a time and blend in completely before adding lemon juice. Also did you mix batter immediately after adding lemon juice.
What is the cooking time in a regular oven? I didn’t see you used a convention until I started reading the comments, after the cake was already in.
You might want to add that to the notes. It’s very important!
Thanks Samantha, I added that to recipe notes. How did your cheesecake turn out?
I have cooked this about 15 minutes over your time and it still is not slightly brown. Any suggestions?
Hi Nona, I would suggest turning oven up to 325º, sometimes oven temperatures vary and type of oven (regular vs convection) can make a difference. Cake will set more after it is fully cooled. Hope it turns out, I’ve never had a problem with it so please let me know.
Great recipe. Is it possible to fold in some melted chocolate to make chocolate cheesecake here?
Hi Amanda, I have not used chocolate in this recipe, so not sure how it would turn out. Sorry not much help with that one.
Hi pretty sure this is too late, but I don’t have a springboard pan is it still possible to make without it??
Hi Zahra, you won’t be able to remove the cake if not using a springform pan and slice pieces very well.
i just made this and it came out superb
That is terrific Christine, thank you for letting me know.
this cheesecake looks amazing! I also made the move to WP and I know how you feel! Your site looks great:)
Thank you Dina, I certainly like WP, a bit of a learning curve, but well worth the change.
Hey! I have a quick question….would I be able to add chunks of cookie dough to this with no issue?
This looks so amazing & creamy!!!! I don’t want to ruin it, but I do want a little extra umph for a party coming up!
Hey Samantha, I can’t really say if that would turn out, I would suggest giving it a try before you make it for the party. After all you can never eat too much cheesecake.
I’ve made this twice now. So amazingly simple and absolutely delicious! It’s huge, so you have to use a nice big deep pan…Thanks for this fantastic recipe!
Amy, appreciate the comments, so happy you enjoyed the recipe!
Love your website. Pictures are beautiful. I want to commend you for answering the comments and offering further clarification, motivation and encouragement. I love cheesecake, but have never made one. I will make this and let you know.
Sylvia, thank you so much, so very nice of you to leave such kind comments.