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!
This is hands down one of the best cheese cake recipes ever!
Hi Laureen, Merry Christmas! This is the 4th time I have made this cheesecake. It is absolutely delicious and everyone that taste it has to have your recipe. It is my GO TO cheesecake recipe. Thank you so much! Chuck
Hi Chuck , Merry Christmas. Thank you for taking the time to comment on my recipe. So glad you enjoy it. Can I ask a fav, to come back and give it a star rating.
Of course 5 star Laureen!
This is the very best cheesecake recipe I have ever used. I will never use any other cheesecake recipe again. Thank you for sharing it.
Wonderful, thank you for trying my recipe Trisha.
EVERYONE LOVED IT! MY HUSBAND SAID IT WAS THE BEST ONE EVER AS DID EVERYONE ELSE IN MY FAMILY! I COOKED IT EXACTLY AS STATED. USED CONVECTION AND TOOK IT OUT AT EXACTLY 2 HOURS. DECADENT.
Thank you so much Gail, hope you have a wonderful Holiday season.
I’ve made countless number of cheesecakes, but this was absolutely fabulous! Thank you so much for the recipe. Everyone loved it!
Perfect recipe! I added a graham cracker crust, but followed the recipe other than that.
Made this cheesecake with a Caribbean twist adding a small amount of chopped raisins soaked in rum as used for our black cake. Iba e a question though, can I freeze it because it’s way too much for just two.
I’ve made this for my grandmother 2 times now, currently making the 3rd for her 80th birthday and I added a shot of espresso just to see if it gives any hint of flavor. It’s been my go to for many holiday dinners.
I made this a couple of weeks ago and it was a hit. Only the second time I’ve attempted a cheesecake. My first was a pumpkin cheesecake and it was good, but not as good as this one. Super easy. I followed the recipe to the letter. It came out so creamy and not too sweet. Everyone in my family loved it. This will be my go to cheesecake recipe.
Has anyone made it with a crust? I don’t think it would affect the recipe but if it does, please share.
Monica, just a simple graham crust works well with this recipe. I have also made my gingersnap crust for this cheesecake https://www.artandthekitchen.com/gingersnap-pie-crust/
I have been making this one of a kind cheesecake for about three years now. I didn’t like cheesecake until I discovered this. I make it for lots of occasions and is lives by everyone. Thank you so much for this lovely dessert. I make a raspberry sauce to top it. Divine!!!!!!!!!!!!!
I’ve made this recipe a gazillion times and I always do it with a crust. Usually w/Nilla Wafers, but my new favorite crust is made w/Vanilla Cupcake Goldfish. I kid you not. Now everyone I’ve made one for requests that crust!!
What is the recipe you use will it work if I do graham crackers
I have always make this with a cookie dough crust. I use a shortbread cookie recipe and pat into the pan on the bottom. Then I roll a strip for the sides and carefully fit it into the springform pan. I bake it at 350f for about 8 min to set, then fill with the cheesecake batter. Make sure the pan is wrapped in foil before placing in the bain- marie and baking per the instructions.
I followed everything but my top came out round on the top edges and not flat as pictured. What did I do wrong?
I absolutely LOVE this cheesecake, it is a never fail. I make this cheesecake sometimes with biscoff and grahm cracker crust and it turns out great!
Thank you Catnel for taking the time to comment and rate my recipe!
Just made fir the second time. I’m from New York snd hate to blow my own horn but they were both the best I’ve ever had! First one I did s graham cracker crust, yum.
My first time making a cheese cake and it was AMAZING!! It was the hit of my party. Thank you for such a delicious recipe. I do have a question as it was such a huge hit, I was asked to make it for my sisters baby shower, however she asked if I could make a bunch of little ones like in a cupcake foil. Do you have any recommendations on how I can use this recipe but cook it differently making cupcake size ones? Any suggestions is much appreciated. Thanks!!
Thank you so much Samantha, I have never made this recipe other than as a cake. I am guessing if you lined muffin tins with paper liners, filled about 2/3 full. The baking time would be reduced, but can’t really guess a time. You would just have to keep a close check on them.
My mom wants me to add a fruit puree in the batter, I’m worried it will make the batter too runny and it won’t bake properly. Do you or anyone whose maybe tried this have any advice?
Hi Aysha, I have never added puree to this recipe so I am not confident it would bake up the same.
I marbled it with fruit preserves and it came out perfectly. You can also add an entire layer of preserves. Thick preserves, jam or jelly used this way cook perfectly. I think with the number of eggs in this recipe would allow you to blend in your puree with no problem.
Great recipe. The only thing I did .
differently is skip the foil and use an oven roasting bag. Place the pan in the bag and then the bag in the water.
I’ve used your recipe around a dozen times now and have been told by numerous people it’s the best cheesecake they’ve ever had. The only thing I change is that I don’t use a springform pan and instead use a 4×8 cake pan lined with parchment paper (and add a graham cracker crust.) There’s a scary flip move that this requires you to do, but the resulting cake looks like I bought it from a bakery!
Mine was great my husband loved it, and so did my guests I made a graham cracker crust from another cheese cake. It was tall and I thought it was perfectly brown, not as brown as yours but I was happy it wasn’t.
Wonderful Beverly!
This cheesecake came out with perfect texture but almost no flavor. I had added even more vanilla extract than called for and also marbled it with bing cherry preserves. Next time I will add a lot more vanilla and more lemon juice. I also think less sour cream (half the amount) will help give it more of a cream cheese flavor which I like.
How do you keep the top of the cheesecake from cracking?
If you blend the eggs to much it will crack. Just mix until incorporated.
This is a wonderful and my “go to” cheesecake. I just tweaked it to make it a Mint Chocolate Chip Cheesecake. I was scared, but it turned out great. Thank you for a wonderful recipe!
Mint chocolate sounds delicious, Lisa.
I only have a 9” pan and don’t want to spend another $24 for a new pan. Any way to adjust recipe for a 9”? Open to suggestions, plan to simply not fill it all the way in the meantime. Thanks!
Hi CY, you can build up the side of pan with parchment paper to ensure it doesn’t overflow.
With the butter do i use Salted or unsalted?
Chasity, I usually used salted butter, but either will work.
I made this cheesecake and it was wonderful it got huge good reviews but my only problem I was disappointed that it only ended up being like 2 to 3 inches tall when I took it from the oven it was up to the top of the pan but the next morning it had settled to half of the pan did I do something wrong? I really wanted it to be a tall New York cheesecake . I even looked on several different sites for a taller springform pans but they are all only 3 inches tall. Thank you so much for sharing this recipe I will be making it all the time I just hope to be able to figure out how to make it taller. Thank you so much and God bless!
Hi Kat, glad you enjoyed the recipe. A cheesecake will settled a bit after baking, but if it does quite a bit it is usually a sign of too much air in the batter as a result of over whipping.
Love Love this recipe!!! I’ve made your recipe a few times now and everyone can’t get enough of it , thank you so much for sharing this recipe!🥰
Thank you so much Rachael, I am always grateful when someone takes the time to drop me a comment.
I made this last year and it was my first attempt at a cheesecake. It came out beautifully and delicious! My son in law requested it for his birthday again this year. I’m now making one for a coworker! Seems to be my go to birthday cake recipe now. Thanks for sharing it!
Been making cheesecakes for year and recently found this recipe. I have to say this is by far the best recipe I have ever used! The fact that is can also be gluten free as there is no bottom is great!! Love this one!
thank you so much Amy for taking the time to drop me a comment.
I’ve made this cheesecake several times and it’s always a huge hit. Folks can’t believe it doesn’t need a crust!!
I wanted to make it for Easter but it’s too much with everything else. I was wondering if I cut it on half, do you think an 8” springform pan would work?
Hi Donna, a 8inch springform pan should work, but honestly I have not tried it. If you find there is too much batter simply tower up the inside of the pan with parchment paper. This will avoid it rising over the pan.
I have tried many cheesecake recipes for years and finally is it. I mean the ny
Cheesecake I remember as a kid. I think it neede a little more flavor like almond from what I remember. I am 74 and the last correct cheescake I had was maybe 25 years ago.Thank you for sharing. It was wonderful.
One of the best cheesecakes I’ve ever made! So light and fluffy. I will be making this again.
I used this recipe for the first time ever making a cheesecake. It came out perfect! No cracks in the top (which I had been warned about) and my family compared it to authentic restaurant cheesecake. I’m making it again for my son-in-laws birthday. Thanks for sharing this recipe.
Hi, I just made this cheesecake for the third time and I’m not looking for another recipe as this is the BEST one by far! Simple to bake, but the taste is superb!