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Tall and Creamy New York Cheesecake

January 15, 2015 by Laureen King 1,065 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 929 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 300Āŗ 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

Previous Post: « Fettuccine Alfredo with Pan Seared Shrimp
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Reader Interactions

Comments

  1. Camille edwards

    December 24, 2020 at 5:15 pm

    This is my go to cheesecake!! I have not had one person say it isnt the BEST! Thank you so much for the recipe!!

    Reply
  2. Elizabeth Costin

    December 31, 2020 at 10:08 am

    5 stars
    I have made this a few times now and my family just loves it! It is truly the best cheesecake I have ever had and I so appreciate the recipe. If I were to want to make it with a graham cracker crust bottom do you have any suggestion as to how I would do that? Many thanks. Happy new year!

    Reply
    • Laureen King

      January 3, 2021 at 6:20 pm

      Happy New Year to you Elizabeth, I would just make a simple graham crust. Recipe on the box of graham crumbs has always worked for me.

      Reply
      • Elizabeth Costin

        January 3, 2021 at 6:41 pm

        5 stars
        Thank you so much Laureen!! Hope 2021 is a great year for you and yours!

        Reply
  3. Priscilla

    January 9, 2021 at 11:09 am

    Should butter be salted or unsalted?

    Reply
    • Laureen King

      January 11, 2021 at 7:39 am

      I usually use unsalted butter for baking, but have done this recipe with salted and didn’t notice much difference.

      Reply
  4. Valerie

    January 10, 2021 at 9:19 am

    Google says if I use a 9 x 2-1/2 pan it will hold the same batter as a 10 x 2 pan. Is the 10 x 2 the size you used?

    Reply
    • Laureen King

      January 11, 2021 at 7:36 am

      My son just made this cheesecake in a 9 x 2 1/2 pan and it turned out great!

      Reply
      • Valerie

        January 17, 2021 at 10:44 am

        Do you think it would still work with a thin graham cracker crust?

        Reply
  5. Susan White

    January 14, 2021 at 3:27 am

    5 stars
    Best low carb cheesecake ever using erythritol & monk fruit in place of sugar. Then melted a Lily’s low carb chocolate sea salt carmel bar drizzled on top. Heavenly:)

    Reply
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