Tall and Creamy New York Cheesecake
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 ounces cream cheese (4 packages) room temperature
- 5 large eggs room temperature
- 2 cups sour cream room temperature
- 8 tablespoon butter room temperature
- 1 1/2 cups sugar
- 2 tablespoon cornstarch
- 2 vanilla beans can substitute 1 1/2 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
* 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. Recipe was adapted from Jim Fobel’s Old-Fashioned Baking Book
Nutrition
My recipe for 5 Minute Strawberry Sauce tastes amazing with this cheesecake!
Enjoy another tasty cheesecake recipe with a brownie crust Brownie Cheesecake Bites!
I made this at Christmas and everyone loved it! I want to make one for my husband for Valentine’s Day but I only wanted to use a 4 inch springform pan. Could you give me some tips on how to adjust the recipe and oven settings? If not I guess we’ll just be stuck with a 10 inch one! Haha great recipe, thanks!
Hi Rachel, not sure really how you could adjust it for 4 inch pan. My guess would be to make full recipe and divide it into 2 pans. Then simply freeze the other cheesecake.
With monk fruit instead of sugar and Pyrex in place of springform. Just me, I eat it right out of the pan. Yum!
Thanks
This is theeee most delicious Cheesecake I have ever tasted! My mom who is an amazing cook and has sampled many cheesecakes in her lifetime has said the same. The “5 Minute Strawberry Sauce” (in your recipe suggestion) to top the Tall & Creamy Delight sent the taste to the next level. But for those inquiring you do not need it this cake can stand alone as a delicious addition to any gathering. Cheesecake is intimating to make your recipe made the process painless. Thank you Laureen, so much for this recipe! The balance between the cream cheese and vanilla with a hint of lemon just creates such an amazing desert! This Tall & Creamy Cheesecake is going to reign supreme as we ring in the New Year!
Wonderful, I am thrilled you tried my recipe and enjoyed it. Thank you
Just made this beautiful cheesecake for a birthday party and it is amazing!!!! This is by far the best recipe I have ever gotten to make!!! Thank you!!!
Thank you Nicole for trying my recipe, so happy you liked it!
I just made the cheesecake. It rose about one inch above the top of the 10 inch springform pan. Then it collapsed by 2/3’s as it cooled. It got quite brown on top . Baked in a convection oven at 300 degrees. I accidently spilled about 1/4 cup water on the batter and tried to sop it up with paper towels.
Hi Betty, spilling water on the batter would drastically affect the way the cheesecake baked.
Any ideas on a replacement for the cornstarch? I’m grain free but REALLY want to try this recipe!
Hi Sarah, sorry I really don’t know what you could use as a substitution.
I’ve heard arrowroot powder is a good sub for corn starch.
I can’t wait to make this cheesecake, it sounds amazing.
Wonderful Leslie, thank you for commenting. Merry Christmas to you.
What recipe would you suggest for a crust on this cheesecake.
Hi Ben, a simple graham crust would work well.
Can someone tell me how to make this a key lime cheesecake?
Thank yoU!
Hi Shelley, sorry can’t help you. I’ve never even made a key lime pie. To Do List for sure
I don’t have a convection oven – did anyone use a traditional oven and if so – how long did you bake it?
Hi Patricia, some people that have used non convection oven have said cook time was 15-20 minutes longer. There is a link in notes on the recipe for a great video to testing doneness of cheesecake you will find helpful.