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    Home » Recipes » Dessert Recipes

    Tall and Creamy New York Cheesecake

    Jan 15, 2015 by Laureen King

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    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. via @artandthekitchTall and Creamy New York Cheesecake is an exceptional cheesecake recipe. The best cheesecake I've ever had!  via @artandthekitchIncredible 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.  via @artandthekitchIncredible 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.  via @artandthekitch

    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 crustless, plain cheesecake on decorative 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.
    4.22 from 2228 votes
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    Prep Time 20 minutes mins
    Cook Time 2 hours hrs
    Total Time 2 hours hrs 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 538 kcal

    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 ½ cups sugar
    • 2 tablespoon cornstarch
    • 2 vanilla beans can substitute 1 ½ 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

    * 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 or build up sides of smaller cake pan with parchment paper. 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?Mention @ArtAndTheKitchen or tag #ArtAndTheKitchen!

    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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    photo of author laureen

    About Laureen

    I created Art and the Kitchen as a way to share many great, tried and true recipes. My collection of recipes include family favorites and those special recipes handed down from my Mom, Grandma and friends. My recipes range from good old homestyle cooking to exquisite gourmet meals. Read more...

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      Recipe Rating




    1. Hannah

      March 27, 2021 at 7:52 pm

      1 star
      It doesn’t say when you add in the sugar at all

      Reply
      • Laureen King

        March 27, 2021 at 8:19 pm

        try reading step 7!

        Reply
    2. Teresa

      April 02, 2021 at 4:42 pm

      Is it necessary to add cornstarch to this cheesecake recipe? Thanks

      Reply
      • Laureen King

        April 16, 2021 at 6:25 pm

        I like the texture a bit of cornstarch adds to the recipes, but if you prefer you can leave it out.

        Reply
    3. Ryan

      April 16, 2021 at 2:17 pm

      hi
      i dont have a 2nd pan big enough to do the water bath what temp would i set the oven to

      Reply
      • Laureen King

        April 16, 2021 at 6:19 pm

        You would still bake at 300 F degrees. Not baking in the water bath, cheesecakes have a tendency to crack.

        Reply
      • Angela Zira

        October 04, 2021 at 8:19 am

        I use a big deep oval foil roasting pan. then throw it away. It is so woth the extra cost.

        Reply
    4. Dianna

      April 19, 2021 at 5:57 am

      Just wondering if you could simply place a pan of water under the cheesecake, rather than sitting it right in the bath?

      Reply
      • Laureen King

        April 24, 2021 at 10:50 am

        Have the cheesecake bake in the water bath keeps it cooking evenly and it will have less tendency to crack.

        Reply
    5. Sheva

      April 27, 2021 at 9:25 am

      Hi, this cheesecake looks so delicious! Is there a way to bake it in a 6" pan?

      Reply
      • Laureen King

        April 28, 2021 at 6:18 pm

        You could try halfing the recipe.

        Reply
    6. denise johnson

      May 14, 2021 at 8:32 am

      i am in the same boat, no pan to use for the bath. mine is in the oven now with a pan of water on the bottom shelf, fingers crossed! this is going to a baby shower!

      Reply
    7. Barbara Davis

      July 14, 2021 at 9:15 pm

      5 stars
      First time making a cheesecake. Turned out out perfect AND it's delicious!

      Reply
    8. S

      August 22, 2021 at 4:52 pm

      5 stars
      Making this as a regular to the T cheesecake comes out perfect I use my oven at work lol. Convection oven but we cut the time to 1:15-1:30 and it’s worked every time at a slightly lower temperature as my oven gets super hot super quick and cooks really quickly. Today I substituted the lemon juice for key lime and it took longer to cook and slightly cracked in a couple of spots did everything else by the directions including the water bath don’t think i will substitute like that again. But this cheesecake has been a hit I’ve been making it for friends and family

      Reply
    9. Fadia

      September 09, 2021 at 8:17 pm

      5 stars
      My go to cheesecake recipe!! Love love love it!!

      Reply
      • Laureen King

        September 17, 2021 at 2:51 pm

        Thank you Fadia.

        Reply
    10. Heather

      September 19, 2021 at 10:31 pm

      Has anyone had any success adding to this recipe? I love it as is, but my sister wants and Oreo cheesecake, so I’m wondering if I could add some Oreo bits to this and still have bake well.

      Reply
      • Laureen King

        October 08, 2021 at 6:35 pm

        Hi Heather, yes you can add Oreo bits to it and also an Oreo cookie crust would taste awesome.

        Reply
        • Terri

          October 20, 2021 at 2:29 am

          5 stars
          I made this for a friend of my moms for his birthday and he said it was the BEST cheesecake he’d ever had...and that’s saying something because he LOVES cheesecake and that’s the only dessert he will eat!
          I made one for my family and we all agreed it’s soooo good! I’m planning on making it again this weekend for a family get together! It’s my go to cheesecake recipe now!

          Reply
          • Laureen King

            October 24, 2021 at 7:39 am

            How awesome, thank you Terri for taking the time to let me know how much this recipe was enjoyed!

            Reply
          • Ali

            October 29, 2021 at 10:40 am

            5 stars
            Delicious! Turned out perfect!

            Reply
            • Rosa

              November 24, 2021 at 8:05 pm

              5 stars
              My family really loved this cheesecake recipe. Served with strawberry preserves and it was so delicious!!! Definitely a keeper. Thank you!

            • Laureen King

              November 24, 2021 at 11:10 pm

              Thank you Rosa, so happy your family enjoyed the cheesecake.

            • Camille edwards

              December 20, 2021 at 6:35 pm

              5 stars
              I am not sure if I had posted on here but this is my go to cheesecake! I do make a crust sometimes using biscoff cookies and graham crackers. I have made this many times and never a complaint, only raves! Thank you for sharing!

            • Cheryl

              December 30, 2021 at 2:52 pm

              5 stars
              I made this cheesecake for the holidays and it was perfect. So many compliments. It does not need any toppings just fresh strawberries, blueberries or raspberries. YUM!

    11. Odette Roy

      September 26, 2021 at 5:09 pm

      4 stars
      I did make this ew Hork Cheese for my son’s Birthday and guests all adults and they were all enjoyed it very much! No complain just hmmmnnn.!

      It was the best cheese cake and now over 70th , let say I made so many cakes for a long time!

      Reply
      • Tina

        October 06, 2021 at 5:53 am

        Hello
        Loved, loved this cheesecake! However, it wasn't as tall a i thought it would be. Actually, when it came out of the oven it was perfect! well above the pan as it cooled it was even with the top of the pan. Should it have kept the height? did i do something wrong?

        Reply
        • Laureen King

          October 08, 2021 at 6:31 pm

          The cake will shrink a bit as it cools. shrinking a lot is usually cause by overbeating, as too much air gets into the batter.

          Reply
      • Elizabeth Costin

        October 08, 2021 at 8:29 pm

        5 stars
        So funny these comments popped up tonight in my emails as I made it yesterday!! It was for my son in law’s birthday. My family said it was my best try yet and the whole thing was almost gone! I have a friend who made this with a Oreo crust and crumbled Oreos on top I love it plain and some times serve strawberries on the side. I find the brown top to be so beautiful. I still can’t believe I can make something this delicious and beautiful. I will be forever grateful for this recipe Laureen. A true classic!

        Reply
        • Laureen King

          October 08, 2021 at 8:32 pm

          Thank you very much Elizabeth for the nice comments. So glad you enjoy my recipe.

          Reply
        • Dotti

          October 17, 2021 at 5:33 pm

          5 stars
          This is the only cheesecake recipe I use. I've been asked to make it with a Graham cracker crust. If you can, would you please send me a recipe for a crust? Thank you!

          Reply
        • Eileen Kisiel

          November 23, 2021 at 4:38 pm

          5 stars
          I made this cheesecake for Easter last April and the year before for Christmas. I am a native New Yorker but Live in WV now and my family love loves this recipe. We can’t get cheesecake here so I Have to be on my
          a game and this gets me There. 🦃

          Reply
          • Laureen King

            November 24, 2021 at 11:12 pm

            So glad you enjoyed the recipe Eileen.

            Reply
    12. Rose

      October 02, 2021 at 12:31 pm

      Can I freeze this cheesecake for a month?

      Reply
      • Laureen King

        October 02, 2021 at 7:04 pm

        Hi Rose, cheesecake can be frozen for up to 3 months, but I have never found the texture quite the same as fresh baked.

        Reply
        • Mary

          October 23, 2021 at 5:51 pm

          I must be missing something. Where do you use 8 tablespoons of butte?

          Reply
          • Laureen King

            October 24, 2021 at 7:36 am

            Step 4, it beats together with the cream cheese.

            Reply
            • Renee

              November 17, 2021 at 8:09 pm

              Could I use monk fruit sugar substitute in place of sugar. Do you have any information on this.

            • Laureen King

              November 18, 2021 at 9:48 am

              Hi Renee, I have not make with a sugar substitute, so sorry I can't really give you any info on this without testing myself.

    13. Jennifer

      October 05, 2021 at 1:14 pm

      Could i substitute 1 cup of sour cream for 1 cup of pumpkin and add fall spices?

      Reply
      • Laureen King

        October 08, 2021 at 6:32 pm

        Hi Jennifer,
        Pumpkin can not replace the sour cream. I have not made a pumpkin version of this cake. I will try soon and write up a post about it.

        Reply
    14. Teri Richardson

      October 12, 2021 at 2:11 pm

      5 stars
      I've made this several times now and always comes out delicious and perfect. Is there any way of making a pumpkin version for the holidays?

      Reply
      • Laureen King

        October 14, 2021 at 4:35 pm

        Hi Teri, I sorry I'm not much help, but I have never tried to make this as a pumpkin version.

        Reply
    15. Wendy

      October 29, 2021 at 12:54 am

      Hi there!

      This looks like the perfect recipe for a wedding cake I need to make. However, I'd need to include a biscuit base. Could you tell me how I should adapt the baking procedure for this?

      Thanks so much!

      Reply
      • Laureen King

        November 02, 2021 at 7:28 am

        Hi Wendy, I would not recommend for a wedding cake. It should be kept refrigerated and its not a cake I would decorate.Cheesecake is also not that easy to cut.

        Reply
        • Michele

          November 24, 2021 at 12:15 pm

          I made this today but did not use water bath. Hope it comes good

          Reply
          • Laureen King

            November 24, 2021 at 11:11 pm

            Wonderful Michele.

            Reply
    16. Crista

      November 18, 2021 at 10:18 am

      5 stars
      I have used monk fruit sweetener in this recipe instead of sugar and it is wonderful! I reduced the monk fruit to 1 1/4 cups as it is a little sweeter than sugar. I have also exchanged 1/2 teaspoons of xanthan gum in place of the cornstarch. These substitutions make an amazing cheesecake and it's low carb/keto. You absolutely cannot tell that it does not have sugar in it. I have made this cheesecake a lot with the substitutions and as it is written and it turns out wonderfully every single time!

      Reply
      • Laureen King

        November 20, 2021 at 9:52 am

        Thank you Crista!!

        Reply
    17. Amy

      November 18, 2021 at 3:10 pm

      At the one hour mark, the cheesecake seemed to be done, jiggles in the center, but the top has no sign of browning... if waited till it's brown, will it be overbaked?? As I'm used to checking cheesecake till the center jiggles... please advice... thanks in advance!

      Reply
      • Laureen King

        November 20, 2021 at 9:53 am

        I think it would taste awesome!

        Reply
      • Laureen King

        November 20, 2021 at 9:57 am

        Amy, mine has never been done in 1 hour, also if you are baking on convection mode it will brown more than when using a non convection oven.

        Reply
    18. Teri

      November 20, 2021 at 11:43 am

      5 stars
      This was so easy to make & so delicious everyone asks for it. Need a pumpkin version please💕

      Reply
    19. Cecil

      November 23, 2021 at 6:36 am

      If 2 hours in a convection oven, how long do you bake in a regular oven? Appreciate your help.

      Reply
      • Laureen King

        November 24, 2021 at 11:15 pm

        Cecil, probably another 15-20 minutes. Here is a great video to help you check for doneness https://www.tasteofhome.com/article/cheesecake-test/

        Reply
    20. Suzanne Miller

      November 25, 2021 at 11:20 am

      5 stars
      Made this recipe yesterday for thanksgiving….. my first attempt at cheesecake
      And, thanks to a the lack of springform pan, i got one pie pan size and two smaller cheesecakes. I used Spanish flan pans. The best cheesecake I’ve ever had! I made sure all ingredients were room temp, did the water bath and ignored the oven until timer buzzed when I turned it off and ignored it another hour.
      I made a simple topping with a bag each frozen raspberries and peaches, a little lime juice, cinnamon and vanilla and sugar
      I highly recommend this recipe. I have a new party trick. Thank you so much!

      Reply
    21. Peggy Oczkowski

      December 04, 2021 at 12:53 pm

      5 stars
      I didn’t get this recipe from here but it is the one I use . It is really delicious and easy to make. Everyone loves it.

      Reply
    22. Stephen T.

      December 16, 2021 at 7:01 pm

      5 stars
      My wife is a cheescake maniac, has tried it everywhere and is hyper critical, and declared this to be The Best Cheesecake She Had Ever Eaten. It is flawless and exactly what you dream of when you dream of cheesecake. It did not, however, come out as tall as in the picture, and I don't think I overwhipped. Ten inch pan, convection oven, 2 hours, everything the same. Any reason it came out half the height? Not complaining, mind you!! I am making two of them this weekend for various events.

      Reply
    23. Laura

      December 23, 2021 at 7:43 am

      Could I substitute some Mascarpone cheese for some of the cream cheese? I had a cheesecake at an Italian restaurant once that was the most light and fluffy cheesecake I have ever had. It was also crustless. The menu stated it had cream cheese, sour cream, and mascarpone in it.

      Reply
      • Laureen King

        December 23, 2021 at 7:54 am

        Hi Laura, I can't be sure how the cheesecake would turn out using mascarpone cheese, as I have never tried it.

        Reply
    24. Karen

      December 23, 2021 at 5:22 pm

      I’ve made at least 20 of these cheese cakes over time for friends they all say it’s the best they have had

      Reply
    25. Jessica Kinsey

      December 24, 2021 at 5:31 pm

      5 stars
      Made this for Christmas Eve. We are a family of cheesecake lovers. This was one of the best cheesecakes EVER. I used in a regular oven and it only took 2 hours. Came out PERFECT. Thank you for this recipe! Saving FOREVER!!

      Reply
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    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! Read more!

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