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!
can this cheese cake be made into a key lime cheese cake? Best cheese cake l have ever made!
I have never made it into key lime so can’t give you any advise on that Lois, you’ll have to experiment
This was my first time ever making a cheese cake and it turned out so good I am so glad I came across this recipe
Fantastic Kim, I can’t tell you how many cheesecake fails I had when I first started baking.
Best cheesecake I’ve ever made !! Love this recipe !!!!!!!!
Terrific Danielle, so glad you enjoyed the recipe. Thanks for taking the time to comment!
A mi también me ha encantado. Un saludo desde España
This cheesecake looks stunning! Would you recommend leaving the eggs at room temperature before baking? I have never made cheesecake before and would love your advice, thanks! xx
Hi Olive, yes eggs should be at room temperature. Enjoy!
Hi, I’m looking forward to trying your recipe, it looks great! Cad I add more lemon juice , if so how many to make a lemon cheese cake?
You could add more lemon juice if you like, I would personally would only double it, but it depends how much lemon flavour you want
I have been halving this recipe and using in a seven inch spring form pan, then giving the resulting cheesecake as gifts. I’ve also made the full size version about four times with great success. Fantastic recipe. Thank you so much for sharing it.
thank you Crystal, I’m going to do that half the recipe and use a 7 inch pan. That is the perfect size of slice just for me 🙂
I wanted to make this today, got the 3 ingredients out of the fridge to get to room temperature, greased the 10″ sringform tin, put the foil around it, got my biggest baking dish out, is not big enough for the 10″ tin. I have a baking tray that is big enough but not tall enough. I have a 8″ Springform tin, will have to make it in that,I hope it will work out!!
You only need about an inch to inch and a half deep Water!
Thanks for the response, the baking tray is not even a inch high.
All good, made it in the 8″ one, it was so yummy , even hubby liked it. Will make it again for sure.
Yum Yum Yum 😃😃
Laureen, thank you so much for this recipe. It was my second attempt at a real cheesecake. My first attempt was good, but not great–it was short and a little dry. So I googled “tall, creamy cheesecake” which brought me here. I was a little intimidated at the directions (water bath sounded complicated, lol) so I kept searching. But your photos were so glorious, I kept coming back to this recipe. I finally tried it this week and was not disappointed! This is THE BEST cheesecake I’ve ever had and I can’t believe I made it! The water bath was not difficult at all. I will say that when the cheesecake seemed done, it was not the beautiful golden color of yours, so I simply turned the oven up to 325 degrees for about 12 minutes and it worked like a charm. Oh- I should mention that my husband is diabetic so I used Swerve brand sweetener instead of sugar and I can’t even tell the difference. This will be the recipe I turn to for special events from now on.
Hi Beverly, I am so excited that you enjoyed the recipe! I think my oven (convection) must brown things a bit more, as someone else made that comment. I’ve never used that brand of sweetener, but I’m glad you had success with it in this recipe and your husband can enjoy this dessert!
H,i I want to make a 12″ × 2 in deep cheesecake but your recipe is for a 10″ so much extra of the ingredients would I need. Thank you
Hi Janet I wish I could help you with this, but baking is one of those things that a lot of times require precise measurement to ensure success with a recipe. I have never made this recipe except as is.
Thank you so much I doubled the recipe and it turned out great. Again thank you for your recipe.
wonderful Janet, good to know it was successful doubling the recipe. Enjoy!!
Best cheesecake I’ve made. Turns out perfect EVERY time! Thanks for sharing the recipe.
Thank you Vee, so glad you enjoy the recipe and thanks for taking the time to comment.