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Tall and Creamy New York Cheesecake

January 15, 2015 by Laureen King 1,064 Comments

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My favourite dessert is cheesecake and this recipe makes an amazing tall and creamy New York cheesecake with no crust.
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slice of creamy New York Cheesecake on a plate
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.Tall and Creamy New York Cheesecake is an exceptional cheesecake recipe. The best cheesecake I've ever had! Incredible cheesecake recipe that is tall, creamy and smooth. I make this recipe without a crust, but if you prefer a simple graham crust will work great. Incredible cheesecake recipe that is tall, creamy and smooth. I make this recipe without a crust, but if you prefer a simple graham crust will work great.

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!

Slice of crustless, plain cheesecake on decorative plate.

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.

Whole cheesecake with golden brown top, made without a crust.

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.

Slice of plain crustless cheesecake on decorative plate with whole cheesecake in background.

 

slice of creamy New York Cheesecake on a plate

Tall and Creamy New York Cheesecake

Laureen King
My favourite dessert is cheesecake and this recipe makes an amazing tall and creamy New York cheesecake with no crust.
4.3 from 923 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 12
Calories 538 kcal

Ingredients
  

  • 32 oz cream cheese (4 packages) room temperature
  • 5 large eggs room temperature
  • 2 cups sour cream room temperature
  • 8 tbsp butter room temperature
  • 1 1/2 cups sugar
  • 2 tbsp cornstarch
  • 2 vanilla beans can substitute 1 1/2 teaspoon pure vanilla extract
  • 1 tsp 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

* because this cheesecake is crustless, I don't remove it from the lower part of the cake pan.
* be sure to use 10 inch springform pan. Cake will raise while baking and will spill over in smaller cake pan.
Click here for a good video to demonstrate doneness of Cheesecake.
Recipe was adapted from Jim Fobel's Old-Fashioned Baking Book

Nutrition

Calories: 538kcalCarbohydrates: 30gProtein: 8gFat: 43gSaturated Fat: 24gCholesterol: 211mgSodium: 374mgPotassium: 190mgSugar: 28gVitamin A: 1620IUVitamin C: 0.5mgCalcium: 132mgIron: 0.8mg
Keyword New York Cheesecake, Tall and Creamy New York Cheesecake, cheesecake
Tried this recipe?Let us know how it was!

My recipe for 5 Minute Strawberry Sauce tastes amazing with this cheesecake!

Glass jar filled with homemade strawberry sauce. Wooden spoon scooping sauce out of jar.

Be sure to follow me and get my latest recipes on Pinterest, Instagram Facebook and Twitter.

slice of creamy New York Cheesecake on a plate

 

Enjoy another tasty cheesecake recipe with a brownie crust Brownie Cheesecake Bites!

 

 

 

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Filed Under: Dessert Recipes, Featured Recipes, Recipes Tagged With: crustless cheesecake, New York Cheesecake, Tall and Creamy New York Cheesecake

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Reader Interactions

Comments

  1. Angeline

    October 17, 2020 at 7:26 pm

    5 stars
    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.

    Reply
  2. Elvira

    October 23, 2020 at 11:58 am

    5 stars
    Best cheesecake I have ever made. Husband said was just real creamy. He loved it. Now I only make this one.

    Reply
    • Laureen King

      October 24, 2020 at 9:33 pm

      Thank you kindly Elvira.

      Reply
  3. Gilma

    October 29, 2020 at 1:44 pm

    I only have a removable bottom pan. Can use it to make this cake?

    Reply
    • Laureen King

      October 31, 2020 at 4:19 pm

      HI Gilma, I would put some parchment paper around the sides so the cake doesn’t stick when you remove it from the pan.

      Reply
  4. Melinda

    October 31, 2020 at 11:59 am

    5 stars
    I don’t have a spring form pan. What can i use to substitute this?

    Reply
  5. Anne Phillips

    November 2, 2020 at 9:51 am

    so you bake this at 300 with the convection oven for 2 hours? I thought convection ovens made stuff get done faster?

    Reply
    • Laureen King

      November 7, 2020 at 6:12 pm

      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.

      Reply
      • Richelle

        November 12, 2020 at 10:05 pm

        5 stars
        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!

        Reply
        • Richelle

          November 12, 2020 at 10:06 pm

          5 stars
          Ahhh I meant to give it 5 star 🤍

          Reply
        • Laureen King

          November 13, 2020 at 7:06 pm

          thank you Richelle for taking the time to drop me a comment and rate the recipe. much appreciated!

          Reply
  6. Bob Coco

    November 10, 2020 at 9:12 pm

    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 ?

    Reply
    • Laureen King

      November 13, 2020 at 7:10 pm

      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.

      Reply
  7. Katie Nelson

    November 13, 2020 at 9:58 am

    5 stars
    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!

    Reply
    • Laureen King

      November 13, 2020 at 7:03 pm

      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.

      Reply
    • Matthew Sutton

      November 13, 2020 at 9:38 pm

      5 stars
      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.

      Reply
  8. Christy Quiggle

    November 14, 2020 at 5:08 pm

    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!!!

    Reply
    • Laureen King

      November 14, 2020 at 6:32 pm

      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.

      Reply
  9. Niki Segner

    November 17, 2020 at 10:14 pm

    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!

    Reply
    • Laureen King

      November 23, 2020 at 4:23 pm

      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

      Reply
  10. Chris

    November 18, 2020 at 10:03 am

    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.

    Reply
    • Laureen King

      November 23, 2020 at 4:21 pm

      Hi Chris, sometimes overmixing the batter can cause this, or not starting with room temperature ingredients.

      Reply
  11. Donna

    November 18, 2020 at 9:01 pm

    5 stars
    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.

    Reply
  12. Lysa

    November 19, 2020 at 7:34 pm

    I make THIS cheesecake once a year at the holidays going on 4 years now. On my deathbed, this will be my last request. It is the ABSOLUTE BEST!

    Reply
    • Laureen King

      November 20, 2020 at 5:17 pm

      Hi Lysa, I was very saddened by your comment. I not sure what is happening for you, but thoughts and prayers going your way.

      Reply
      • Rita

        November 24, 2020 at 1:18 pm

        Hi Laureen, I’d assume Lysa meant that this cheesecake is so good she would request it be made for her IF she was on her deathbed! :]
        I am planning on making this cheesecake for Turkey Day this year; it sounds absolutely scrumptious!

        Reply
        • Laureen King

          November 24, 2020 at 1:34 pm

          OMGosh, I must have been exhausted when I read and replied to that comment. Rita, I hope you enjoy the recipe as much as my family does.

          Reply
  13. Diane

    November 23, 2020 at 3:35 pm

    Why the cornstarch? I have never out cornstarch in Cheesecake, is there something different about this one?

    Reply
    • Laureen King

      November 23, 2020 at 4:11 pm

      Diane the cornstarch helps prevent cracking.

      Reply
  14. Niki Segner

    November 23, 2020 at 5:31 pm

    Has anyone baked this in a conventional oven? Just wondering how long to bake it!

    Reply
    • Elaine

      November 25, 2020 at 1:34 pm

      I’ve got mine in the oven right now. It’s only been in for a half an hour so far, but I will get back on when it’s done and let you know if you’re still interested.

      Reply
      • Niki Segner

        November 25, 2020 at 8:43 pm

        I would love to know about how long it took to bake!

        Reply
  15. Danielle Fornataro

    November 24, 2020 at 10:23 pm

    I have had mine in for 2&1/2 hours and the top is not brown yet.. I switched it to regular bake instead of confection and now I see steam from the water .. I also forgot the lemon juice- I hope it turns out ok

    Reply
  16. Sintori

    November 24, 2020 at 11:45 pm

    I made your cheesecake and put it in the water bath but some water got through the pan. I’m letting the cake cool down before I put it in the fridge overnight. Any suggestions?

    Reply
    • Laureen King

      November 25, 2020 at 8:58 pm

      Hi Sintori, I hope it still turns out tasty for you.

      Reply
  17. Kristin

    November 25, 2020 at 9:50 am

    5 stars
    I love this recipe, use it all the time!! I have celiac disease, it is my go to dessert to bring to parties or just have once in a while! I would love to adding pumpkin for the holiday, just not sure what to omit??

    Reply
  18. Jenn

    November 25, 2020 at 8:05 pm

    5 stars
    Hey gang!! So mine is still in the oven…
    I added 2 reg Philly cream chz and 2 Mascarpone…hee! Hee!!… I also made in a “lemon” cake and added 1/2 c.Lemon juice and about 1 1/2 lemon zest…it will be done in about 10 mins
    I’ll keep y’all posted

    Reply
    • Laureen King

      November 25, 2020 at 8:19 pm

      Jenn, Love to hear how the cheesecake is with your substitutions. Have a wonderful Thanksgiving.

      Reply
  19. Jenn

    November 25, 2020 at 8:33 pm

    5 stars
    Hello..it’s Jenn
    So it turned out beautifully…I’m goung to add some lemon curd and a little whipped cream..how do I add a photo??

    Reply
    • Laureen King

      November 25, 2020 at 8:55 pm

      Thanks Jenn for taking the time to let me know 🙂

      Reply
    • Laureen King

      November 25, 2020 at 9:18 pm

      Hi Jenn, I received all your comments and tips, but for some reason my computer is not updating so I can post them. Hopefully it will update soon and I can share them.

      Reply
  20. Dayelis

    November 27, 2020 at 3:54 pm

    5 stars
    Thank you so much for this recipe. It is by far my favorite Cheesecake recipe, better than any restaurant. Came out great the first time, I felt like a pro. Is it possible to make it using 8oz mason jars for individual mini cheesecakes? Would that affect the cooking temperature or just the time? I plan to use your strawberry sauce recipe next time.

    Reply
    • Laureen King

      November 29, 2020 at 3:44 pm

      Thank you so much Dayelis, I would bake at the same temperature and not sure without testing, maybe half the baking time? And with the strawberry sauce sounds yummy!

      Reply
  21. Deborah Mastenbroek

    November 30, 2020 at 12:40 am

    4 stars
    Only issue I had was that it didn’t brown. By the time I realized it, it was too late. It was already baked and I didn’t want it to crack. I loved it, and so did my friends, all of whom had never had crustless cheesecake.I

    Reply
  22. margaret

    December 5, 2020 at 12:33 pm

    The butter included half way into the ingredient list confused me. I had it softened and ready to add to the cake when I realized that there was no instruction to add it. Quick panic, scrolled thru lots of cheesecake recipes to confirm that there should not be butter in a cheesecake. Have made lots of cheesecakes, so my instinct was that it didn’t belong. So I guess the butter in the ingredient list was meant to be the butter to be used to grease the pan. Perhaps you could revise the recipe to clarify. It’s in the oven now, sans butter, so hoping it turns out!

    Reply
    • Laureen King

      December 5, 2020 at 12:39 pm

      Margaret, this recipe does include butter as outlined in step 4, beating the cream cheese and butter together.

      Reply
      • Margaret

        December 5, 2020 at 5:20 pm

        5 stars
        Cake baked just fine without the butter. What does the butter add to the results? My cake is about 2.5” high – not super high bit respectable. Wld butter make it rise more? Serving tomorrow with cranberry cointreau sauce. I am sure it will be delish!

        Reply
        • Laureen King

          December 6, 2020 at 10:32 am

          Hi Margaret, glad it turned out. The butter give this cheesecake extra creamy and smoothness.

          Reply
          • margaret robinson

            December 6, 2020 at 6:52 pm

            5 stars
            Cake was delicious. I didn’t miss the butter at all! Phew!!

          • Laureen King

            December 7, 2020 at 6:43 am

            that is terrific Margaret! Enjoy the Holidays.

          • Barbara Iverson

            December 31, 2020 at 12:39 pm

            Hi, Lauren,
            About how tall is the cheesecake after it cools? I recall a tall, fluffy cheesecake slices sold by Davidson’s Bakery in Chicago years ago that I think were about 4 inches high. It was very light yet rich and creamy enough. Thanks.

          • Laureen King

            January 3, 2021 at 6:18 pm

            Hi Barbara, this cake doesn’t get 4 inches high, but still higher than you average cheesecake about 2 1/2-3.

    • Margsrety

      December 5, 2020 at 1:06 pm

      Yikes. I clearly cannot read!!!’ Too late now! I am sure it will turn out. Stay tuned!!!!!!!!!

      Reply
  23. BrownEyedGyrl

    December 7, 2020 at 8:51 am

    I made this cheesecake for Thanksgiving and had zero issues making it. The instructions were easy to follow. It was by far the best cheesecake I’ve ever made. Everyone at our dinner loved it. This will be my new go to Cheesecake from now on! Thanks for sharing your recipe.

    Reply
    • Laureen King

      December 7, 2020 at 11:47 am

      Thank you, appreciate that you took the time to leave me a comment. Can I ask a fav to star rate the recipe. Helps google find my site.

      Reply
      • Elaine Waid

        December 8, 2020 at 9:00 am

        5 stars
        I made this cheesecake for Thanksgiving and had zero issues making it. The instructions were easy to follow. It was by far the best cheesecake I’ve ever made. Everyone at our dinner loved it. This will be my new go to Cheesecake from now on! Thanks for sharing your recipe.

        Reply
        • Laureen King

          December 13, 2020 at 5:27 pm

          Elaine that is wonderful! Thanks for taking the time to comment and rate my recipe. Appreciate it!

          Reply
  24. Niki Segner

    December 10, 2020 at 6:41 pm

    Mine cracked! It will be okay though, because my husband wants cherry cheesecake so I’ll hide the crack with topping! Any idea why it cracked so I can prevent it next time?

    Reply
    • Laureen King

      December 13, 2020 at 5:25 pm

      Hi Niki, did you bake in the water bath, have ingredients at room temperature? Also sometimes opening the oven door while baking can cause cracks as the draft causes a temperature change. And lastly overbaking can sometimes cause cracks. I hope it tasted great.

      Reply
  25. Rhonda Hunt

    December 11, 2020 at 8:19 am

    Hi Christy, as a Keto person, I’ve made many cheesecakes using Swerve sugar substitutes and it works beautifully. I wouldn’t sub almond flour for cornstarch, they behave in two different ways. Besides, it isn’t much and shouldn’t affect your blood sugars. Good luck and enjoy!!!

    Reply
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