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,
I absolutely love New York cheese cake and this looked really good so i thought I would give it a try. I am a pretty good cook but have never baked anything. It is in the oven and looking really good but not beautifully brown like yours after 2 hours in my convection oven. So far it is on the second additional 10 minutes and I will check it again. It jiggles but just not evenly golden brown like yours. I hope I don’t over cook it!
Hi Laureen,
When I set my convection oven to 300 it automatically drops to 275. Is that what you cook at or at 300? That might be why it took an extra 20 minutes buts still doesn’t look quite like yours and isn’t as evenly brown as yours.
Thank you in advance for your reply.
Hi Robert, sorry I didn’t respond sooner but I was out for the day. My oven is like yours and temperature automatically converts to 275º. that is what I bake it at. I’m not entirely sure why yours didn’t brown as much. It possibly could be the way ovens bake. I know some folks say the top of a cheesecake shouldn’t brown as much as mine do, so maybe it is my oven. I do hope it tastes great, and thank you kindly for trying my recipe.
Will this keep well? If I make it the day before an event and keep it in the fridge will it still be yummy and fresh the next day?
Hi Michelle, this recipe is best made the day that gives it time to cool and set well. Enjoy!
Meaning I should make it the morning of and not let it chill overnight? How long does it need to set in the fridge? Thanks!
i would make it day before and let it chill overnight.
I made this cheesecake…was delicious. Only problem was it didn’t rise alot. Did I do something wrong?
Hi Jen, it should have raised higher than a normal cheesecake so not sure what happened. Sometimes its the way our oven’s bake or even over or under mixing the ingredients. Were ingredients at room temperature? I hope the cheesecake still tasted great.
could you please confirm the depth of the 10″ spring-form case tin? I read a comment here that states the pan needs to be deep so would like to confirm before i bake it
Hi Priyanka, I think most springform pans come in 3 inch high depth. I measured mine and thats what it is
I am always looking for the perfect cheesecake recipe. I’m sure this is it, but I can’t figure out one problem I had. Right size pan. All ingredients room temperature. Water bath…I used a convection oven, but mine did not raise high like I was hoping. What else could I have done incorrectly? It looked like it was going to be perfect, but when it cooled, it was the same old size they always are. It was a beautiful golden brown on top. ??????
Hi Eileen, too bad you didn’t take a photo so I could have seen it. The cake will drop a bit once cooled, but should still be higher than most cheesecakes. Sometimes oven temperature can affect baking. I’m sorry I couldn’t be more helpful. I hope it still tasted great.
Actually, it was much lower than my usual cheesecakes. I am weirdly surprised because Inhave some great cheesecake recipes which have never failed. I was so looking forward to this, but I made it again & to no better avail. Really bummed about it. All the great replies! And I can’t figure out the problem. I just got my oven in November &!I keep a thermometers in it. No problems with anything else I’ve baked. I just can’t figure this one out. Anybody, ANY ideas? Yes, everything was room temperature.
Thanks!
Hi Eileen, I’m stumped. You sound like a very accomplished baker I for the life of me can’t figure out what happened. Mine usually rises to the point where I worry it will overflow and lowers somewhat after its cooled. Last time I made it I took step by step photos so I better get those added. I do appreciate you trying my recipes.
What it be ok to use Splenda in place of sugar?
Hi Lillian, I have not tried this cake with Splenda. I know splenda does bake differently than sugar, so unsure of the outcome. Let me know if you decide to try it.
Thanks I will, looking for a low carb version and without the crust thought it sounded perfect. Thanks for sharing, I look forward to trying it.
I made this with Swerve brand sweetener (measures like sugar) and it worked perfectly. Also didn’t spike my husband’s blood sugar.
I don’t like sour cream
Is there something else that I can use
Hi Elizabeth, for this recipe I’m not sure if there would be any substitutions that would give the same results.
me and my husband are cheese cake lovers. i made 1 for the 4 of July..i used sour cream for the 1st time and it was so creamy..i also put the zest of a whole lemon mixed in last…i also made a mistake and used vanilla butter &nut flavoring but also added 1 teaspoon of vanilla..we love to top it with canned blueberries…i like any fruit topping my hubby like blueberry the best..he says my cheese cakes are better than his moms..she is an amazing cook..she from Germany and does sometimes make authentic German food..thank you for this recipe..i will try this recipe..soon…take care and keep posting lovely and yummy recipes..
Thats quite a compliment from your husband saying your cheesecakes are better than his Mom’s. Hope you enjoy the recipe Karen.
Hi there, thanks for sharing your recipes. I followed the directions exactly (except I only had a 9 inch pan, so i just didn’t use all the batter) and it came out of the oven beautiful–just over the edge of the pan, no cracks, golden brown. But as it cooled, it fell to about an inch tall. I’m surprised all the ingredients could fit in such a small space! Any guesses as to what happened? I have an old gas stove that cooks moist–I wondered if the bath was just too much.
Thanks!
Hi Emilie, the cake will fall a bit, but shouldn’t that much. Sometimes ovens can certainly affect how things bake. I hope the cheesecake still tasted great.
Made this today and it was amazing rich, creamy, smooth and not too heavy. I didn’t have sour cream so I substituted plain yogurt and it turned out wonderfully. Thank you for putting it out there for the public. This recipe is definitely a keeper!
Thank you R Swanson for taking the time to drop me a note. I’m thrilled when people try my recipes and enjoy them.