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!
Wow, people ask the most ridiculous questions. Your responses are way more gracious than I could possibly be!
I’ve got two of these in the oven now and can’t wait to try them. Thanks for sharing!
Thank you Rachel, wow two at a time, impressive!
Just baked this cheesecake today!
Absolutely the best!
Smooth and creamy and perfectly-balanced flavors
Thanks!
Thank you RD for letting me know. Love the great feedback!
Dying to make this recipe. Do you have ideas as to adjusting the recipe for high altitudes? Thanks, Gloria
I don’t but I would think recipe as is should work for high altitudes.
Hands down the best cheese cake recipe I’ve ever made. My family was saying wow that’s beautiful when it came out, then they had a piece and WOW is all they said. All of them loved it!
Bren, I sure appreciate the comments, so happy everyone enjoyed it.
Hi Laureen, This Cheesecake is Wonderful! I’ve never made a cheesecake before & I wanted to surprise my husband. HE LOVED IT!! I had a question on the total mixing time I should have used. I did about 2 min on Step #4 and another 2 min on Step #7. My husband thought it tasted like cheesecake from “The Cheesecake Factory” so he went an bought a slice from them for a taste, texture and appearance test and he actually said he liked your recipe best! The only difference he noted was that their cheesecake was a bit more “creamy” in texture but he actually loved the one I made better. Just curious, is there a way to make a more creamy texture? I baked it at 300 F for about 2 hours and 20 minutes (my oven isn’t the best and I have to cook a bit longer than called for). Thank you so much for sharing your recipe ~
Hi Jamie, how terrific. Love that your husband did the taste comparison with the Cheesecake Factory and my recipe won!. As for more creamy, there can be a bunch of factors, but some may be, were all ingredients at room temperature? It could have been the cook time as well as brand of cream cheese used. I am thrilled you tried the recipe and enjoyed it!!
I made this in slab form for an office party in a 9×13 casserole (with graham cracker crust) it turned out PERFECT and DELISH. No cracks either. Coworkers said it was the best cheesecake they ever had. I’m making one as we speak for Thanksgiving in my 10in spring form. I’m praying it don’t rise to much and over flow.
Hey Sherri, thanks for the info about the 9×13 pan. I’m going to have to try that. Happy Thanksgiving
The 10in spring form was perfect. At two hours it wasn’t browned at all, so I bumped up the temp to 325 for an additional 10 minutes. It has a nice golden hue on the top. IT LOOKS PERFECT!!
I have a question… I only have three packages of cream cheese. Would I have to reduce the measurements of everything?
Hi Lenahc, I have never made this cheesecake other than using the exact measurements outlined, so I’m not much help with adjusting the measurements and having a successful outcome.
Has anyone tried this in high altitude??
Also, I only have a 9″ spring form, will that really be a huge issue? I could line the sides with parchment a little taller?
Thanks!
Hi Kristen, I haven’t tried in a 9″ pan, you could try lining sides with parchment.
I am at high altitude and did not make any adjustments for it. It was perfect as is.
As far as the pan size is concerned, I think it may need a little more time in the oven since it will be even thicker than it already is.
UPDATE: High altitude didn’t seem to change much. I added height to my 9 inch pan by lining the sides with parchment and that worked perfectly, even with my added graham cracker crust. I did have to cook it for about 2 hours and 30 minutes. I even turned it up to 325 for the last 15 or so. It never browned, but it looks beautiful. I also realized at some point all my water cooked out, and had to add a bit more. That’s probably just this dry Denver air though.
I love to bake, but this is my first cheesecake, so thank you for the recipe! Can’t wait to try it!
I made it in a 9.5 by 3 inch pan. During cooking it went almost 1/2 inch above pan did not go over when it cooled went down to 3 inches.
I just finished baking this recipe for thanksgiving. Can’t wait for Thursday! The directions were perfect. The cake looks so good. High with a brown top. Thanks
Can I add a crust bottom to cheese cake ?
Absolutely, a graham or cookie crust would be great.
I don’t have a convection oven, should I bake at a higher temperature or how long will it take with regular oven?
Hi Risa, the temperature would stay the same, you may have to bake a bit longer. A Convection oven will usually make the top a bit more golden, other than that there should be no difference.