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 made this cheesecake yesterday for the first time. My boyfriend is from NY and I’ve been several times so when I made this we both had high expectations. Let me say they were met. This recipe is so good! I let the cheesecake set for about 7 hours before we ate some and it was good but after it set last night and we had some today it was even better. Thank you for sharing this recipe, it will be one that is used from now on.
Thank you Ashton for dropping me a note. Love to hear from people who try my recipes. So happy you and your boyfriend enjoyed the cheesecake.
Omg! I finally found an amazing recipe. It’s what I remember as a child from a certain place that is no longer there! There were 4 other cakes at Xmas dinner, no,one even touched the others. You made me look like a,genious, i,am a cook, but now I am a baker as well.,Thank you for sharing!
Bobcooking63@aol
You made my day Robert with that comment!! so glad you enjoyed the recipe!
This cheesecake came out so good! It was very creamy! I did make it with a crust but enjoyed it without the crust, so I mostly just picked around the crust. Will be making this again! Thanks for the recipe.
wonderful Dulci, glad you enjoyed the recipe and thanks for leaving a comment
I’m attempting this for the first time with my 16 y/o daughter, she wants to make it for a friend !8th bd..
I’ll let you know how it turns out!
How nice it must be cooking with your daughter. I love cooking with my son.
Laureen it came out beautiful!!!! Wish I could post a pic!!
Awesome Patricia. I would love to see a photo!
Absolutely delicious.
I needed a gluten free cheesecake for Easter but still wanted a creamy New York style cheesecake. This worked perfectly. It didn’t crack. I served it with fresh strawberries and whipped cream. No one missed the crust. I managed to get myself a sliver before it all disappeared. Will make again!
Thank you very much Jessica for letting me know how much you enjoyed the recipe. You can’t beat fresh strawberries and whipped cream topping!
Hi Laureen,
Quick question…would love to add chocolate swirl….is that possible or should I just leave well enough alone??? Thanks
I haven’t myself, but I think it sounds interesting.
Hi I would love to make this gorgeous looking cheesecake but I do not have a convection oven — after reading the 471 comments I do not see what degrees and how long to bake it in a regular oven although it says you have it in your notes. Please help!
Thanks
Hi Martha, you would bake at 300º F. Bake for approximately 2 hours
I made this for my birthday when my hubby bought me my first stand mixer…it was amazing!!!! Tall, creamy, delicious. (I made it with a crust, came out perfect) did I mention it was the first time I ever attempted a cheesecake??? I wouldn’t change a thing.
So great Rebekah, very happy you enjoyed the recipe!
I love this recipe! I wandered across it and have began to work with it. I’ve adapted it a bit, but the original is still really good!
i am planning on making htis today however i don’t own a roasting pan to put the spring cake pan in to bake in water…..is this a must?
Hi Sue Anne, hot water steam will ensure even baking, thus lessening the likelihood of cracking on top, but I you could always try
I made 2 for the Christmas holiday and this cheesecake was a smashing hit!
Thank you so much Merry-Lynn, so glad you enjoyed the recipe