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 oz cream cheese (4 packages) room temperature
- 5 large eggs room temperature
- 2 cups sour cream room temperature
- 8 tbsp butter room temperature
- 1 ½ cups sugar
- 2 tbsp cornstarch
- 2 vanilla beans can substitute 1 ½ 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
* 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
My recipe for 5 Minute Strawberry Sauce tastes amazing with this cheesecake!
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Enjoy another tasty cheesecake recipe with a brownie crust Brownie Cheesecake Bites!
Angeline
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.
Elvira
Best cheesecake I have ever made. Husband said was just real creamy. He loved it. Now I only make this one.
Laureen King
Thank you kindly Elvira.
Gilma
I only have a removable bottom pan. Can use it to make this cake?
Laureen King
HI Gilma, I would put some parchment paper around the sides so the cake doesn't stick when you remove it from the pan.
Melinda
I don't have a spring form pan. What can i use to substitute this?
Anne Phillips
so you bake this at 300 with the convection oven for 2 hours? I thought convection ovens made stuff get done faster?
Laureen King
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.
Richelle
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!
Richelle
Ahhh I meant to give it 5 star 🤍
Laureen King
thank you Richelle for taking the time to drop me a comment and rate the recipe. much appreciated!
Bob Coco
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 ?
Laureen King
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.
Katie Nelson
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!
Laureen King
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.
Matthew Sutton
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.
Christy Quiggle
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!!!
Laureen King
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.
Niki Segner
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!
Laureen King
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
Chris
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.
Laureen King
Hi Chris, sometimes overmixing the batter can cause this, or not starting with room temperature ingredients.
Donna
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.
Lysa
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!
Laureen King
Hi Lysa, I was very saddened by your comment. I not sure what is happening for you, but thoughts and prayers going your way.
Rita
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!
Laureen King
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.
Diane
Why the cornstarch? I have never out cornstarch in Cheesecake, is there something different about this one?
Laureen King
Diane the cornstarch helps prevent cracking.
Niki Segner
Has anyone baked this in a conventional oven? Just wondering how long to bake it!
Elaine
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.
Niki Segner
I would love to know about how long it took to bake!
Danielle Fornataro
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
Sintori
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?
Laureen King
Hi Sintori, I hope it still turns out tasty for you.
Kristin
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??
Jenn
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
Laureen King
Jenn, Love to hear how the cheesecake is with your substitutions. Have a wonderful Thanksgiving.
Jenn
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??
Laureen King
Thanks Jenn for taking the time to let me know 🙂
Laureen King
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.
Dayelis
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.
Laureen King
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!
Deborah Mastenbroek
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
margaret
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!
Laureen King
Margaret, this recipe does include butter as outlined in step 4, beating the cream cheese and butter together.
Margaret
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!
Laureen King
Hi Margaret, glad it turned out. The butter give this cheesecake extra creamy and smoothness.
margaret robinson
Cake was delicious. I didn't miss the butter at all! Phew!!
Laureen King
that is terrific Margaret! Enjoy the Holidays.
Barbara Iverson
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
Hi Barbara, this cake doesn't get 4 inches high, but still higher than you average cheesecake about 2 1/2-3.
Margsrety
Yikes. I clearly cannot read!!!’ Too late now! I am sure it will turn out. Stay tuned!!!!!!!!!
BrownEyedGyrl
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.
Laureen King
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.
Elaine Waid
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.
Laureen King
Elaine that is wonderful! Thanks for taking the time to comment and rate my recipe. Appreciate it!
Niki Segner
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?
Laureen King
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.
Rhonda Hunt
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!!!