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 Laureen
Can I make this in a 12 inch cast iron pan?
Thanks for your help
Donna
Donna, a cast iron pan would not work well at all.
I have made this cheesecake so many times and everybody raves. Thank you for such a great recipe that is gluten free!
Thank you kindly Kerry.
I was wondering if you could add a crust? I have made this recipe several times for my daughter in law and leaving it on the plate to serve. I’m making this for someone else and I need to transfer it to another plate. Please help!
Yes Tammy you can add a crust to this recipe. A simple graham crust works great.
I can’t find a pan that will fit a 10inch spring form pan. Do I have to do water bath? Can I just cook it regular?
Debi, baking in water bath helps prevent cracks and bakes cheesecake more evenly. I have used a large turkey roasting pan if you have one, works great. But if nothing you can still bake without water bath.
Just to make sure, before I make this, baking time is 2 hours with the oven in convection mode? Do you know how long if not in convection mode?
Hi Carolyn, about 15-20 minutes more.
Hi there,I don’t want to add the lemon juice…should I add more vanilla instead?
Hi Jeannie, just leave the lemon juice out.
I halved this recipe and made a homemade graham cracker crust. This is my family’s favorite cheesecake now!! Thank you! ❤️
Thanks Sarah, I’ve never halved the recipe so good to know it works well.
Hi, this might be a stupid question. But should the pan be 10” wide or 10” tall? Thanks so much for the help!
Lizbeth, it would be 10 wide
You have no idea how greatfull I am for this recipe.
I’ve been trying for years to make my ideal cheesecake ..got it now just for Thanksgiving at my friend’s house, and I promised them perfect one. Not sure how to post a pic…
Thank you so so much😘😘
Wonderful Meg!, Happy Thanksgiving.
I have a convection oven. So 300 degrees convection for 2 hours, right??
yes Jan, should be about 2 hours 300ºF convection oven. Here’s a great video to help check doneness of cheesecake. https://www.youtube.com/watch?v=XkwbSGEczHQ
When I set the oven temp on my convection oven, it actually shows an oven temperature of ten degrees lower than the one entered. I don’t know whether all convection ovens work this way. In any case, should I set my convection temperature to 300 and cook at convection 250, or set it at 350 fo cook at 300? Thank you very much. Kitty
Hi Kitty, a lot of convection ovens auto convert temperature. So just set temperature to 300.
I’ve made several of these. It’s the best cheesecake I’ve ever had, but I can’t get it off the bottom of the pan. I have several orders for this and I need to get it off the pan. Do you have any suggestions?
Hi Debbie, try lining the bottom of the pan with parchment paper cut out same size circle as bottom of pan.
Hi Debbie, I recently made a cheesecake and someone suggested flipping the bottom of the pan over, which I did, and I lined it with a parchment circle. You could also try a cardboard circle too…
Absolute best cheesecake I’ve ever had. Now I’m a cheesecake snob and will only eat this one. I make it for Christmas every year at the demand of my family. This year my son had been recently diagnosed with a corn sensitivity and I just realized this recipe has cornstarch. Do you think I could use a different thickening agent like arrowroot powder? I’m scared to mess with perfection but don’t want to use another recipe.
So glad to hear how much you like the recipe. I have not tested any substitutions for the cornstarch, but yes arrowroot powder or flour may work as substitutions.
Silly but how do I get it out of the hot water bath lol
Hi Nia, I use my oven mitts and yes they do get bit wet lifting the cake from the water bath.
Absolute best cheesecake recipe! Amazing! Mine turn out just like the picture. Thank you!
Thank you very much M M, so glad you had great results with this recipe.
This looks delish!!! Just wondering if I could cook this in my steam oven instead of a water bath in normal oven???
Hi Alison, I have never baked with a steam oven so have no clue if it would work.
Hi! I Have made this one last year and it was great! This year we moved and I have a gas stove….I have made 2 of these and they are not rising any…Is this due to my stove being gas? Maybe the temperature is off in stove and needs to be adjusted?? Why do you think it’s not rising?? Please help!
Hi Tina, I have never baked with a gas oven but I don’t think it should have any effect on rising. I would test oven temperature with an oven thermometer.
Is there a video you can still watch on how to tell when it’s done
Here is link Evelyn https://www.youtube.com/watch?v=XkwbSGEczHQ
8 tablespoons Susanna
I normally do not like cheesecakes, but this cake is a taste of heaven. Seriously, it is so smooth. My husband added an extra egg and it is the best cheesecake I have ever eaten. Highly recommend!
Thanks you for taking the time to comment and rate the recipe Jacqueline!
Is it possible to use this recipe and add a crust?
Yes Marilyn a crust works well with this recipe.
You say your using a convection oven. Was the temperature you gave based on regular or convection temperature?
My oven auto converts for convection baking. The temperature is for regular oven.
What is the Convection Temperature? My Convection doesn’t auto correct.
Bake at 300ºF Lynette.
Convection temp at 300° F?
Sorry to be a pain. Just want to make the perfect cheesecake and yours is the most beautiful I’ve seen. Trying to duplicate what you’ve done.
I’ll definitely come back and post a picture for you. Making next Saturday and Serving next Sunday for a Birthday Dinner.
Thanks again.
Lynette 💕
Is that 300°F Convection?
Still a little confused. Sorry 😐
Just want it to turn out fabulous!
You have the recipe that my ex husbands family always used. Mine just never gets golden on top. So wanting to use the convection method. Correct me if I’m wrong:
300° Convection Oven
(Fan or no Fan)
300° Regular Oven
Yes I would bake at 300ºF on convection (fan on) That should brown up the top. I have found convection ovens tend to vary so keep close eye to avoid over baking.
I’ve made this recipe a few times now and it’s one of the best I’ve found. That said, I’ve never gotten anywhere close to the browning on top that your photos show–mine come out perfect on the inside, but pale yellow on top. Do you think I could blast it under higher heat for a few minutes at the end?
Hi Daniel, Are you baking in a convection oven? That is usually why the top browns more.
Is there anyway I can add pumpkin to this?
Also, just wanted to say, I’ve made this cheesecake over 6 times and it comes out perfect every time! Everyone says it’s the best they have ever had!
Abraham, I have never tried, but my guess would be it would not turn out the same.
In the oven now!!! Can’t wait to present this tomorrow for Christmas Dinner dessert!
This is the best cheesecake ever! I have made it many times but with a crust. I have had so many rave reviews!! Thank you for sharing and Merry Christmas to you!
Thank you so much Camille, Merry Christmas