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!
This cheesecake tastes amazing!! I only have 1 problem…when I made it in the 10 in pan
it didn’t rise high as the picture. It rose during cooking as even as the pan and then settlers down to
Half the pan. I don’t know what I did wrkng bc
I am a new cheesecake maker. My 2nd one I
Put in an 9 in pan and watched nervously,
and it rose up at least an inch over the
pan and settled to a good tall size. So can
you help me?
Hi, this cheesecake just looks amazing!
I have two questions, what is the height of the pan?? And can I use yogurt instead of sour cream???
Thank you
I think most springform pans are standard height 2″3/4 inches high. I have not used yogurt instead of sour cream, so can’t really advise on that question, sorry Neda. Hope you enjoy the recipe.
Hi Laureen,
This is my first time leaving a comment on a recipe, but I had to let you know how much my family and I enjoyed your recipe. This is also the first cheesecake I made with my new spring-form pan.
I followed your recipe to the tee, but my oven took a little longer because I don’t have a convection oven. I baked it for 2 1/2 hours and I probably could have left it in a little longer to get the top totally brown like your picture, but I was afraid of over cooking it.
My father wanted an original New York Style Cheesecake without the crust for Christmas and I found your recipe and picture to be the best one to go by and I am so happy that I did. You see I’m not the cook or the baker in my family, my two brothers are, lol, so for them and my father to tell me it was the best cheesecake they have ever eaten made me so happy on Christmas day sitting around the dining room table. That was a big statement because my Dad is 82 and my brothers are 60 and 57 so they both have had a lot of different cheesecakes over the years.
Thank you so much for your recipe and website and making our Christmas dessert one to remember!
Penelope B.
Wow Penelope you seriously made my day with your comment. So ecstatic that you and your family enjoyed the recipe. Grateful to you for taking the time to drop me a comment.
Made this cheesecake for my family for Christmas. I did add a crust. I have made others before but this was the best I have ever made. My kids thought so too. I made some cherry topping for it. I loved it plain but my kids loved it with the topping. Thank you so much for this recipe. I will be making it again! ☺
So glad you and your family enjoyed the recipe Pam, cherry topping is one of my favourite toppings.
Hi, Merry Christmas, just a quick question, I have a fan force oven do I reduced the oven 20c to 280f .
Thanks
Hi Linda, are you talking about a convection oven which automatically adjusts oven temperature? I’m not familiar with fan force oven. Do you normally have to make adjustments for temperature?
Hi Laureen,
I have made this recipe 3 times and love it thank you so much. I would love to make a pumpkin cheesecake any suggestions?
Thank you so much Robert, my friend at I am Baker has some great recipes. I haven’t tried this recipe but it looks delicious https://iambaker.net/pumpkin-cheesecake/
Thank you so much Laureen for the recipe. I am going to use it to modify your recipe (which I like much better) and will let you know the outcome.
Hi Laureen thank you so much for the pumpkin cheesecake recipe. I like your recipe better so I will use her recipe to modify your recipe and will tell you my results and modifications if you are interested. Thanks again for replying so fast as always.
Yes Robert I would love to hear back from you about adapting the recipe to a pumpkin cheesecake.
Hi Laureen, I’m back to tell you the results of turning your fabulous New York Cheesecake into a fabulous New York Pumpkin cheesecake. I simply substituted 1 15oz. can pumpkin and 1/4 cup of sour cream for the 2 cups of sour cream in your recipe. I made my own pumpkin pie spice and add 2 tsp. That is all I did and it turned out fantastic. Other then those 2 changes i made it exactly like your recipe. If you ever try this yourself please let me know what you think.
Pumpkin Spice Recipe…3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves.
Fantastic Robert, I will be trying this soon!! I’ll keep you posted.
I’m baking this right now, hasn’t risen very high as stated in the recipe. My oven must be off, it’s been baking going on 2 hrs. and 45 min. and still not brown. Batter tasted good though.
Hi Debra, I use a convection oven which will brown the top more than a regular oven.
Hi I don’t have a spring from pan, so has anyone made the cheese cake in jumbo muffin pan? Thanks
For best results Linda you need a springform baking pan
Thank you I just made it in 2 smaller pans and 1 jumbo muffin pan I will let you know how it comes out.
Mine sunk after baking while cooling. What did I do wrong?
Hi Jessica, the cheesecake will settle a bit after cooled but should not sink. Usual causes from sinking is uneven baking (did you open the oven often when baking?) Never open oven for the first 45 minutes of baking.Did you bake in a water bath? Also overbeating the batter or too high of speed can cause air bubbles, which will cause the cheesecake to rise, then burst.
Thank you so much for the New York Cheesecake recipe, it is so delicious. I read all the comments that was posted and must say , I was a little afraid to tackle this recipe, but I jumped in there and it turned out beautifully. I saw that someone had asked if they could use Splenda and you commented that you were unsure, we’ll let me tell you that I used the Splenda Blend and it turned out great. I was so proud that mine looked just like your looked.
My husband said it was better than the Cheesecake Factory. Thank you again.
I’m so glad you tried the recipe, it is one of my favourites!