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!
Camille edwards
This is my go to cheesecake!! I have not had one person say it isnt the BEST! Thank you so much for the recipe!!
Annmarie Jones
I have used this recipe many times now, it’s the best cheesecake period. Can you tell me how long it would take to bake a 7” cheesecake the same way you suggest?
Elizabeth Costin
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!
Laureen King
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.
Elizabeth Costin
Thank you so much Laureen!! Hope 2021 is a great year for you and yours!
Cora
So delicious! Not too dense like most cheesecakes.
Monica
Can I use parchment paper on the bottom so I could put it on a platter Ayer it’s cooled
Laureen King
Yes parchment paper works great.
Stacy
Simply delicious!
Mary Jane
Can this be made in an instapot?
Priscilla
Should butter be salted or unsalted?
Laureen King
I usually use unsalted butter for baking, but have done this recipe with salted and didn't notice much difference.
Valerie
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?
Laureen King
My son just made this cheesecake in a 9 x 2 1/2 pan and it turned out great!
Valerie
Do you think it would still work with a thin graham cracker crust?
Evelyn
I have made this with a gram cracker Crust, and both times the center of the crust was soggy, but if anyone’s made it and not have a soggy center at appreciate any information on how to prevent it from being soggy
Laureen King
Evelyn, are you sealing the baking pan really well so water doesn't seep in?
Sharon
I bake the crust for 10-12 minutes and then allow.it to cool completely before I add the cheesecake batter and bake. This is how I keep my crust from getting soggy
Liz
Hi there, I baked this cheesecake yesterday and it was very tasty..I halved the recipe and baked it for 1 and half hours. The only thing I noticed was the top of my cake wasn't that brown as shown in the pics above..can u tell me what would would have gone wrong ?thanks
Laureen King
Hi Liz, did you bake in a convection oven? The top will brown a lot more in a convection oven. And from my experience different ovens can bake differently as well.
Susan White
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:)
JUDY ALLEN
Question: My convection mode automatically reduces the temperature by 25 degrees. Do I set at 325, or go with 300?
Laureen King
Judy, I would set the oven to 325
Alecia
Can this be frozen? I'm trying to make an ice cream cake with brownie and cheesecake for my sister and this is perfect with no crust and if I can freeze it and amiable tk handle it to put it on top it'll be perfect!
Laureen King
Yes, you can freeze cheesecake.
Evelyn
I have made this with a gram cracker crust A few times, but the center of the crest is always soggy. Does anyone have a crest that does not get soggy? But they have these done it yet?
Brenda
My very first cheesecake, it turned out beautifully and my family loved it. Looking forward to me making another one. And no cracks.
Laureen King
Wonderful Brenda!
Mirtha
Hello I do not have a convection oven and I really would like to make this for Easter which is not that far away hopefully you can answer me soon what degrees should I use for a regular oven and how long do I bake it for?
Laureen King
Hey Mirtha, a regular oven will work just fine. It may not brown as much on top and may require a bit longer to bake. Still bake at 300 degrees F but may have to bake 15-30 minutes longer. Check out this great video to help determine doneness of cheesecake https://www.youtube.com/watch?v=XkwbSGEczHQ
Hannah
It doesn’t say when you add in the sugar at all
Laureen King
try reading step 7!