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!
I was so excited about this recipe, but unfortunately mine burnt! I followed the recipe exactly and my oven is normally spot on when it comes to temperature and cook time. Please help!!!
Hi Kallie, sorry this happened to you. I have never had this happen to me, nor anyone who has tried the recipe. Did you bake in 300º Farenheit and also in water bath?
Yes I did. Or at least I thought did? I must have set it to a higher degree. Which is most likely the case after reading all of the reviews! Looks like I will just have to try again! 🙂 thanks for the reply!
Have made this twice, I did make a crust. It was excellent. The second time I doubled the lemon juice, that’s just my preference.
Thank you Judy for taking the time to leave a comment. So glad you enjoyed the recipe.
I’d like to make as cupcakes, any guesses on how long a cupcake version would need to bake for?
I made this recipe last weekend to take to a friends and everyone loved it! They requested I make this weekend for Easter / Birthday celebrations.
Hey Cathy, cupcakes sound like a great idea, I truly would be guessing at bake time, but I would keep checking after 30 minutes. Let me know how you make out.
I ended up making the full recipe and taking 12 cup cakes out since I knew my sister wasn’t going to be able to wait for the full cheesecake tomorrow 🙂 . I cooked the 12 cup cakes in a water bath, along with the rest of the recipe in a regular springform pan. I ended up cooking for 1 1/2 hours and towards the end I was just trying to get them brown.
If I did this again next time I would cook the cupcakes in a second oven I think they would have browned if it wasn’t for the full size cheesecake also baking in the same oven. I would probably also only take 6 hour for “tasters” for those who can’t wait. 12 was a little too much batter. They taste delicious, though just wish they looked prettier :). Great recipe
Thanks for the update Cathy, I am going to try making cupcakes. I also have 4 small size springforms pans I might give the recipe a try in.
Thank you Laureen,
Been baking cheesecakes for 35 years, after I quit Brooklyn it was a major goal in my life to learn to bake ’em so I can get my fix each year. I will bake your cake tomorrow. Your recipe is like the one I have been using and I must say the photos convinced me to bake it your way.. The only differences between what recipe I have been using and yours are: I butter pan and then dust pan with powdered sugar, which I won’t do this time; and my recipe has no butter in mix, however i will go with your recipe 100%.That is a gorgeous looking cake, with that amazing top cooked color. I can taste it from the photos!!!
Hi Carmine, wow I would love to try one of your cheesecakes. I hope you like this recipe and I would love any feedback you have. Enjoy!
I followed the recipe to a T ,did the water bath, never opened the oven, and my ingredients were ALL at room temp , but when my timer went off and I opened the oven I had a huge crack in the center. Not sure why this happened?
Hi Starla, I have not encountered that myself so I hope to be able to figure this out with you. Firstly was is a 300ºF oven? Sometimes oven temperatures are off and this can result in overbaking the cake which is usually the most likely cause of cracking.
I do not have a pan big enough to fit the 10″ pan in for a water bath..Is it possible to put a pan of water underneath while baking??
Thanks!
Hi Sue, do you have a big roasting pan (like one you would cook a turkey in. That would work. The cake has to bake in the water bath (bain-marie). Putting it underneath will have no effect. You could always try baking it without the water bath (bain-marie), but may get some cracks on top and a bit drier.
Hi Laureen, I’m just wondering, does the cheesecake have to sit in water? Will it make a difference
What can I use instead of sour cream?
Hi Analiz, there is no substitution in this recipe for the sour cream. You may want to try this recipe instead https://www.artandthekitchen.com/brownie-cheesecake-bites/
I have now made this twice. Last night being my second time. I thought I had enough sour cream, but did not, I did however have vanilla Greek yogurt, so I subbed the missing sour cream for the yogurt and it turned out amazing. I wish I could share a picture. Thank you for this amazing recipe.
I followed recipe exactly all items were room temp n blended 2 minutes but did not rise much at all, still looks n tastes great tho. I google my question n it noted that it’s not supposed to rise much? Tips for next time please? Thank u, awesome recipe!
Hi Teri, my cake usually rises to the very top of the pan, which the batter fills to about 1 inch from top. Without seeing the cake its hard to determine how much it raised. Sometimes different ovens just bake things differently. I wish I could help you more. Maybe I’ll try to add some step by step photos to my recipe post.
Hi Laureen
Do I use salted or unsalted butter ? If I were to make half of the recipe, what size pan is more suitable? Thank You 🙂
Florence I use salted butter, and I’ve never halved the recipe, so not sure about the results, but if you were to try I would use and 8 inch round springform pan.