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!
We cooked this last night in a gas oven and it did not rise or get brown, but was definitely “done”. Any suggestions?
Hi Andrea, I don’t think a gas oven should affect things that much. I do know a convection oven does tend to brown the top more than a regular oven. As for it rising I can’t really guess what could have caused the problem. Did you make any substitutions?
This was the first time I’ve ever made a baked cheesecake and it will now be the only cheesecake recipe I will ever use mmmmm… My husband and I have been in search of the perfect Fluffy, Tall cheesecake, similar to one that The Keg used to offer. So when I searched and found this recipe, the photo had me convinced. I decided to treat my husband & kids and their spouses to a truly homemade dessert for our regular Sunday supper gathering and it was the best we’ve ever tasted. Thank you so much Laura. I look forward to trying other recipes from your site
So awesome Linda, thank you for trying my recipe. Thrilled that your family liked the cheesecake and I do hope you try more of my recipes. The Hearty Tortellini soup is one I’m sure your family will love.
I love this recipe! I use it all the time!
thank you Julia!
How refreshing to read a real recipe for NY cheesecake.
NY cheesecake does NOT have graham cracker crust, people. There’s either no crust, or the thinnest, barely there sponge crust, made famous by Juniors in Brooklyn, where my parents took all four of us once a month, if we were very good, way back in the day.
NY cheesecake also has no fruit topping, no cookies, nuts, etc. If you like those things on your cheesecake, I’m sure it is delicious, but its not a NY cheesecake. High, firm but creamy, eye-rollingly rich, there’s nothing like a real slice of NY cheesecake.
Thanks Donna, my favorite way to enjoy cheesecake!
I would love to make it with lemon any suggestions?
By the way it looks perfect thank you for the recipe
Thank you Marietta, the recipe does have lemon juice in it. If you want a stronger lemon taste you could try adding more lemon juice.
Hands down the VERY best cheesecake recipe ever ever!! I cooked mine for 2 hours at 325 in a regular oven and I added a vanilla wafer crust (crumbs with melted butter) and thickened raspberries with corn starch and I was in cheesecake heaven!! Wow!
Thank you Laura, the vanilla wafter crust sounds yummy and so does the raspberry sauce!
Ok has been in about 2 hours 10 minutes. Middle is “jiggly”. Should it be firm?
Hi Melissa, I hope your cheesecake turned out well. My comments don’t come through instantly as I was on vacation.
Hi, Your cheese cake is beautiful but your description of it only says creamy, when real best NY cheesecakes should be creamy BUT dense, not heavy, dense. The amount of sour cream you add makes me question this as SC moistens recipes so. So can you tell me if what I see is both creamy and dense? My middle name is cheesecake, but it’s so disappointing to make a recipe that ‘looks’ the part but falls so short. All other ingredients seem dead right for flavor. I too love cheesecake best plain when it’s right you don’t need all the fluff, which in my opinion is just to cover the short comings. Serve mine plain with a nice brown top, though I do love a fine crumb crust made with pecans or walnuts with a dash of cinnamon. Thanks for your consideration and can’t wait for your response.
Hi Regina, this cheesecake recipe is my favourite and it is dense but not heavy. I have had so many people drop me a note to say its the best cheesecake they’ve ever made. I hope you like it as well.
Thanks for the recipe and I made this and it was good and less a bit of sugar I did I cup but I’m gonna add fruit on top and it’s perfect. Thank you and God bless you.
Thank you Aileen, fruit on top is a nice touch.
If you like a crust the vanilla Oreo crust sounds yummy. I hope you enjoy the recipe Janet!
I made this recipefor the first time a year ago in an electric stove and it rose real high and was beautiful and fluffy. Since then i moved and i have a new gas oven. Ive since tried four times and each time they wouldnt rise. What could i be doing wrong????
Hello. My sister is an amazing baker and when I asked her for a good cheesecake recipe she gave me a link to yours. She said she uses this recipe all the time and even for the based of other cakes she makes. Including layered cakes and flavored cheesecakes. I am so very excited to try this but I don’t have a roasting pan. I know that’s crazy lol. The only thing that I have that’s close is a big glass sort of casserole dish. It holds the springform pan and does go about halfway up. Just wondering if this will work.
Hi Kristin, I thank your sister for passing on the recipe. Your glass casserole dish should work just fine.
How long wound you bake a crust for before adding the filling and will it be okay for the entire baketime?
I want to make this tall cheesecake for individual serving so that everyone has their own little cheesecake! What should I make it!?
Hi Fati, I have not tried make this recipe into individual serving so I would just be guessing. I would consider trying to bake in paper lined muffin tins.
I have made many cheesecakes in my life and this is the very best one! Everyone requests this from me. Thank you
Thank you so much Donna, appreciate the star rating and comment.
THE BEST CHEESECAKE EVER!
Thank you making my 4th cheesecake today! Enjoyed making this recipe AS IS!
My family enjoyed all weekend making 3 cheesecakes for our military pilots graduating!
Giving them the best!!
Highly recommend.
thank you Helen, I feel honoured that you used my recipe for this special occasion. Congrats to all the graduates!
Thank you so much for publishing this recipe! After months of searching for the perfect cheesecake recipe back in the the day, I can vouch that this one is THE best ever. I used to make it so often that I had it memorized, but then a few decades went by: I baked less often, my memory began to fade, and I lost the recipe. I’m so glad to have found it again!
Hi just wondering if you’ve tried to freeze this cheesecake, and if so was it successful??
Lou, I personally have not froze this cheesecake, but cheesecake usually does freeze well.
Question
I want to make this cheesecake but make it a pumpkin one. How can i do this?
I make this all the time.
Pennwetz@gmail.com
Thank you
Penny Wetzel
Hi Penny, I think I would look for a specific pumpkin cheesecake recipe as I have never used pumpkin in this recipe and it would require a bit of testing to adapt it to guarantee a good outcome.
We loved the cheesecake ! It did rise while baking but fell after cooling, is that supposed to happen or did I do something wrong? I’m in Colorado but I don’t think altitude affects cheesecake.
Hi Jessie, the cheesecake will fall a bit after cooling but shouldn’t be a lot.
Made it , turned out perfect . Beautiful smooth creamy taste , with a light lemon tang throughout it. Extremely nice . Now one of my most favourites !
Thanks sssooo much for the recipe
Geoff Woody
Thank you so much Geoff, appreciate you taking the time to leave a comment.
Can I leave out the lemon?
yes you can leave out the lemon.
I am an avid cake Baker, but, thisnis my first cheesecake…..so, my cake isn’t creamy. Its very “eggy” texture. What the Pete did I do wrong???
Hi April, that certainly is unusual, I have had tons of people try this recipe and no one has ever said they got that kind of result. I’m sorry but I can’t even begin to guess at what happened.
Most likely sorry to say it wasn’t blended well enough.
There is a happy medium in mixing, not to little or to much.
When you add ingredients to filling, mix until thoroughly blended at a medium speed.
To fast (to many bubbles) to slow (to lumpy like your moms gravy)
Practice, Practice, Practice
Hi April , you have to remember eggs, butter, cream cheeses have to be room temperature. I been making this cake a lot of time … thank you very much Laurren .Good luck to you April .
Perhaps not enough mixing time to incorporate all ingredients to a creamy texture? You really need to incorporate each egg as directed, one at a time mixing well before adding next one & with that many eggs, that’s a lot of mixing time. Also maybe your eggs were exlarge or jumbo instead of regular large size?
These were the only kind of cheesecakes we got from bakeries in the 60’s and 70’s…Now they seem too thick with cheese…Yours is EXACTLY the way a good cheesecake should look…The closest we get now is called “Bakers cheese”…It’s okay but, NOTHING like what that one looks like…I wish I could just buy them like that locally…
thanks Rob, nothing beats a good old fashioned cheesecake. My favourite dessert.
I love this cheesecake. Can I make this in a cupcake pan for mini cheesecakes?
Thanks Angel, I have not made it in a smaller size, but it should work. You would have to us muffin tin papers and reduce the baking time.
Can I make this in a plastic tractor shaped cake pan would it work out.
I don’t think that would work well, you really need to use a spring form pan.
I have to say this is by far the best cheesecake recipe I have ever made. And I have made many. I am 58 Everyone that has had some said it’s texture is perfect. I also like the addition of butter and incorporating the sour cream verses topped.
Thank you so much Michelle, from a seasoned baker that is quite the compliment, much appreciated!
Can i make this in a 13 by 9 baking pan without changing the recipe?
hi Shamika, they problem with using a 13×9 pan is trying to get slices out of the pan. Also baking time would have the be adjusted.
Stop! If you are an inexperienced baker, like me – you have just found a way to look like you really know what you are doing! Everyone who has tried this asks for it again and again. I don’t have to show up with a store-bought dessert any longer.
One thing I have found indispensable – I use the paddle attachment on a Cuisinart stand mixer. and always had issues with a good mix, stuff left on the bottom, scraping down the mixer. I bought an inexpensive replacement paddle with – I guess…flexible “wipers” that keep all the ingredients off the bowl..perfect mix, no scraping, no residue.
thank you Pere, there certainly is a great sense of pride when bringing a delicious homemade dessert to functions. Glad you enjoyed the recipe.