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!
I make cheesecakes all the time this is by far the best recipe I’ve ever used absolutely delicious was wondering if you give me a helpful hint on making into a pumpkin cheesecake for the full season
Hi Natalie, thank you. I have not made this cheesecake into a pumpkin version. Maybe time for me to do a bit of experimenting.
Awesome!!!!
Always comes out perfect everyone always requests that I make this cheesecake graham cracker crust is classic way but I think I’m going to make a shortbread cookie crust next time
Thank you Alessio, a shortbread cookie crust sounds very yummy!
How can I make this cheese cake pumpkin or chocolate or blue berry\raspberry swirl or with a brownie bottom!? This is the only recipe I will ever use and I need to know how to modify it!
Hi Kim, time for me to try some different flavoured versions so I can recommend tested measurements to you. If you check through the comments some people have tried various flavours.
Made yesterday, following the recipe to the letter and it’s AMAZING! I only wish you had exact cooking time for non-convection oven, my top didn’t get as brown as yours. This is exactly the type of cheesecake I like, crumbly but creamy. YUM! If I ever get to go to parties again, this is going to be my signature dish 🙂
so happy you enjoyed the recipe, thank you Deirdre. In a non convection oven the top will not get as brown.
Amazing and naturally gluten free!!! My favorite! I always hate how recipes assume if it’s gluten free it has to be everything free. I have celiac, not a lactose/egg/dairy problem 🙂
Have any idea if I could make with monk fruit sweeterer or other low carb sweetener instead of sugar?
Hi Marita, I have had people make the recipe successfully with sugar replacement sweetners, but personally I have not.
I found this recipe because my son can’t stand big thick crust on cheesecake. I just went out on a limb and hoped it would be amazing…made it last night for the first time…and his bday is today. I gave it to him after we had brunch with friends and I said, “Now really let me now how this is….be HONEST! New recipe.” He texted me after he got home and ate a big ol’ piece and he texted, “Mom — this is freaking AMAZING.” YAY! Thanks for giving me a perfect cheesecake recipe for him and for my stepdad. He is up next! 🙂 Melissa
How wonderful Melissa, you sure made my day with your comment on my cheesecake recipe. Thank you!
Is it freezable?
Although I have never froze this cheesecake, it never lasts that long, cheesecake usually freezes well.
Was wondering if I can use parchment on bottom of springform pan?
Hi Genny, yes parchment paper works well on the bottom of the pan.
The best , creamiest, tastiest cheesecake on planet earth. This gets 5 thumbs up from myself, my daughter and 3 daughter in laws …. Yummie !!!!! It’s a must for you to make this … Thank you for sharing !
Much appreciated Christie for the kind comments. I am so glad you and you’re family enjoyed the recipe!
I utterly love this recipe! I’ve made it four times now and love sharing it with friends! My lifetime cheesecake recipe.
A big thank you Dev, I really appreciate that you took the time to comment and rate my recipe!
I’ve made this multiple times. Always great. Would like to make mini (4 inch) cakes. What is cooking time and how many will it make?
Hi Patty, tough question there as I have never made in mini pans. So just guessing that it would be 4 pans as they aren’t as high and bake time 1 hour to 1 1/2 hours. Here’s link to good video to help to check doneness https://youtu.be/XkwbSGEczHQ
Laureen, i made your tall NY cream cheese cake and added an addition 8oz cream cheese by mistake. It was heave! Perfect, very tall, luscious and had extra batter for a smaller 6” springform pan. Added extra lemon and vanilla to compensate the extra ingredient. Made the strawberry couli and in the center top sour cream and the couli around it.
So good to hear the recipe turned out for you even with the little mistake.
I made this and it was great! I would like to make this into a pumpkin cheese cake any suggestion please.
Thank you Cindy, I haven’t made this into a pumpkin cheesecake yet, so I will have to do some testing.
It was a hit for my hubby’s cousin from UK. She loved the cheesecake without the crust. She said is the best crustless cheesecake compared to those she eaten in Czech. I have use your cheesecake recipe and make several time and is always turn out so good. Thank you for an amazing crustless cheesecake recipe.
Best cheesecake I have ever made. Husband said was just real creamy. He loved it. Now I only make this one.
Thank you kindly Elvira.
I only have a removable bottom pan. Can use it to make this cake?
HI Gilma, I would put some parchment paper around the sides so the cake doesn’t stick when you remove it from the pan.
I don’t have a spring form pan. What can i use to substitute this?
so you bake this at 300 with the convection oven for 2 hours? I thought convection ovens made stuff get done faster?
A convection oven will usually bake faster and brown the top a bit more. So if not using a convection oven the baking time increases.
This cheesecake is absolutely amazing 🤩 I love the fact it’s so diet compatible. It is gluten free. Also, I just made it with all lactose free ingredients and it tasted divine. 5star rating hardly does this recipe justice. Thanks again!
Ahhh I meant to give it 5 star 🤍
thank you Richelle for taking the time to drop me a comment and rate the recipe. much appreciated!
I baked a “tall and creamy” New York cheesecake by following the directions exactly, I was disappointed when the tall and creamy came out to be flat and creamy.
What happened ?
Hi Bob, its so hard to say what could have gone wrong. Over-beating can cause too much air in batter. Then it will rise nicely, but then fall. Also were your ingredients all at room temperature as this can affect the outcome.
I had never made cheesecake until I used this recipe! It is AMAZING and don’t want to use another recipe, but family members are requesting a pumpkin pecan version for Thanksgiving… any ideas or advice? Thank you!
Thank you ever so much Katie, a pumpkin pecan version sounds awesome, but I haven’t yet tried that so without testing I’m not much help to you. Maybe you could make a pecan sauce to pour over slices.
An idea I wanted to try was adding a thin pumpkin pie layer before chilling the cheesecake. Then you can make a nice pecan glaze to put on top.
Is it possible to make this for a Keto eater? No bottom crust, and use brown sugar splenda in exchange for sugar, and use a substitute of Almond flour or?? for the cornstarch? Any suggestions will be appreciated. I’m dying for cheesecake!!!
Hi Christy, it would be so hard to me to say what the outcome would be as I have not tried with those substitutes. You may have to do a bit of experimenting. If I do I will let you know.
Has anyone made this in a regular oven? I plan to make it for my husband’s birthday next month, but just wondering how long it will take to bake. I don’t want to over or under cook it!
Hey Niki, a regular oven will work just fine. It may not brown as much on top and may require a bit longer to bake. Check out this great video to help determine doneness of cheesecake https://www.youtube.com/watch?v=XkwbSGEczHQ
Seemed to cook through, but it did not rise or brown on the top. We’ll see how it tastes for my son’s birthday today. Maybe I’ll try again at a higher temperature for the browning, but I can’t understand why it did not raise. I have a tried and true cheesecake recipe and it always raises. Not sure what I did wrong. Anyway thanks for posting this.
Hi Chris, sometimes overmixing the batter can cause this, or not starting with room temperature ingredients.
Very good! I did switch the order and added the eggs last. I was afraid I would over beat them. It turned out beautiful! Thanks for the awesome recipe.