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!
Hi, I’ll be making this tomorrow for a baby shower and I’m wondering about the 8 tablespoons of butter, is that just for coating the pan? seems like way too much? I make a lot of cheesecakes but I’ve always just sprayed the pan and it’s always come out right, also I’m worried about the baking time after reading the above comment but I guess I can tell when It’s done so I”ll just check after an hour and a half, sure looks good! and nice to have a gluten free option 😀
Hi Sheri, the 8 tablespoons of butter are beaten together with the cream cheese as per Step 4. You would use extra butter to grease the baking pan. Enjoy
omg! didn’t even notice that thank you…!! everything is now at room temp, except the butter ..haha
Best cheesecake recipe ever!
I’ve made this cheesecake 3 times and it’s the first time I followed it verbatim.
It was so smooth, the key, all products at room temperature are easier to mix and make for a smoother consistency.
Thank you Carmen, yes it is very important to have ingredients at room temperature.
Hi! Thanks for posting this! Have you tried making muffin-sized cheesecakes with this recipe?
What adjustments would I need to make in terms of bake time and such? Also, since this appears to rise a lot, should I just fill the cups only halfway? Should I put a pan of water in the oven as well? Thanks!
Hi El, I have not made this recipe into muffin sized, I’ll give it a try soon and let you know.
How important is the cornstarch?
I have everything else but just realized no cornstarch
Hi Sundae, I have never made it without, so I can’t really say how it would turn out. The cornstarch gives the cheesecake a firmer texture.
I’m making 5 cheesecakes for my wedding. 2 10 inch, 2 8 inch, and 1 6 inch. Do you have recipes for the 6 and 8 inch pans? If not, any suggestions on how much to lower the amount of ingredients?
Hi Matt, are you planning on stacking these cheesecakes? (if so, I’m not sure this would work well) Sorry I have only made this cheesecake as is and unless I did some testing I can’t really assist you with modifications to the recipe. I wouldn’t want to guess and not be 100% sure you would have an excellent outcome.
Tried it last night and…
I have to say, I have finally found the “it” recipe!!! I added a little bit more sour cream for the sour taste and it turned out perfectly. Everything about the taste is just so right. The flavor is so rich and creamy, and the texture is everything I look for in a cheesecake.
I would leave the cake in the convection oven for an extra 15 minutes next time, but this is THE recipe if you’re looking to make a perfect cheesecake. Here it is and thank you so much for sharing!
Thank you so much Tina, it is nice of you to take the time to leave a comment!
When I removed the cake from the oven it was tall and perfect but shortly after it fell a little. How can I keep the height? What did I do wrong? Still tasted fabulous. Thank you—JoAnn
HI JoAnn, it is normal for cake to fall a bit after it cools.
I made this for the first time last night, but added a crust. Baked at 300 for 1 hr and 45 mins. FABULOUS! Creamy texture, not dense and thick like others. This recipe is a keeper. The cheesecake is sliced and on a bakesale table at work, and my coworkers are raving about it. I’ll definitely be making this again.
That is awesome Dana that all your coworkers enjoyed it. Thanks for taking the time to comment.
Could I make this cheesecake with a crust
Absolutely Cecily, a crust works well on this recipe.
This is the most amazing cheesecake! I’ve now made it twice still not getting Brown on top after 2 hours but it tastes phenomenal anyway thank you for posting this recipe!
Thanks Carol, if baking in a convection oven it will get more brown than a regular oven. Even some regular ovens tend to have a difference for how baked good brown on top.
Thanks. Mine did take longer. 2.50 hours.
The water bath did make it take as long as you instructed vs. oven without water bath. I made it both ways and the Bain Marie makes a world of difference!
You’re a genius, this recipe is to die for.
I did use the manilla bean not the extract.
Two good size beans and scraped out every bit of the seed.
This goes in my personal book!
Grace thanks so much for taking the time to comment. I feel honoured the recipe in personal book!
I made this wonderful cheesecake yesterday. This is by far the best cheesecake I ever made. Took 2 1/2 hours in a regular oven. Perfection!
thank you Barbara, enjoy!
O really want to make this cheesecake for an employees going away party on Monday. Cooking this in a regular oven how do you know when it is done? If I should choose to do a crust if I use a regular graham cracker crust it will come out okay?
Barbara, a regular graham crust will work great with this recipe. There is a great link to a video at the bottom of the recipe that helps determine doneness of cheesecake.
Is it unsalted butter?
Prsicilla, I usually use salted butter.
Delicious! I have made this so much I have the recipe memorized. My coworkers all request it for birthdays. My questions is how might I go about making smaller portions. Say, muffins. I have put some batter in ramekins but the outer shell seems to outweigh the creamy inside.
Any ideas? I would just like to make it more travel friendly.
Thanks for the recipe!
Hi Tracy, so glad you and your coworkers enjoy the recipe. I’ll have to do some experimenting with smaller portions and see what I can come up with.
I need to take this to a conference for a dinner on Saturday night. Leaving home Tuesday morning. Will it freeze well? Or will it be ok refrigerated from Tuesday until Saturday?
Hi Ellen, homemade cheesecakes will last in refrigerator for 5-6 days. They also freeze well, but be sure to thaw in refrigerator is you freeze it. Enjoy.
I made this and it was beautiful! Saved for all future cakes. This time I am making a sopapilla cheesecake In a 9×13 pan. Do you think I need to change anything regarding the time? Only because not only the pan size but i will be adding the dough on top!
thanks Meg, glad you enjoyed the recipe. I actually have no clue as never adapted this recipe to a sopapilla cheesecake. Sorry not much help to you.
Just wanted to add if you’re using a conventional oven, you’ll want to add 25 degrees and more than likely you’ll be cooking a little longer as well. Just keep an eye on it.
How would i pair these portions down for
An 8” cheesecake? Waiting 😉
I have not made this recipe for an 8″ pan, sorry.
Should the butter be salted or unsalted ?
Trice, I use whatever butter I have on hand. I’ve never found a huge difference in taste between them.
Unsalted is best for most baking or cooking in general. Using unsalted gives you the advantage of controlling the salt content and taste. UGH 😉
Don’t you just love auto correct??? Not!! 😄 ugh was actually “hope this helps”
I only have a 9″ springform pan, not a 10″. The sides are tall enough that I routinely use it to bake Betty Crocker box yellow cakes without any spilling over. Can I adapt this recipe to my 9″ pan without using less ingredients?
I would appreciate your swift reply as I am eager to try your recipe as soon as possible since it looks closer to what I’ve been looking for (authentic Long Island Diner plain creamy cheescake) than nearly all other recipes I’ve found
Hi Peter, using parchment paper you can extend the height. Here’s link how to do this from a fellow blogger. https://ashleemarie.com/preparing-a-pan-for-baking/
I have made this cheese cake several times before and it was delicious. I made it today with one change, I substituted Splenda for the sugar. It turned out great. I am so pleased to be able to use this recipe as a sugar free version. Great recipe!
Thanks Joyce, good to know the cheesecake turns out well sugar free! I’m going to give that a try.
How much splenda did you use?
Hello!! Can I use vanilla wafers for crust..
Hi Sara, I think vanilla wafers would make a tasty crust.
I have a convection oven are you saying to bake at 300 n the convection oven
Does this freeze well
Hi Lil, on my convection oven it automatically converts so the bake temperature is 300º and yes cheesecakes freeze very well.
I’ve made this cheesecake several times and it’s always awesome! I have a question, to make this cake more Keto diet friendly can I possibly replace the sugar with Erythritol? And what would a good replacement for the corn starch be, unflavored gelatin?
Linda, I have not made this cheesecake sugar free yet, but several people have left comments to say they had and it turned out wonderful. Not sure about the gelatin replacing the corn starch.
We have made it using Splenda and almond flour for the cornstarch and that works pretty good