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!
Hi pretty sure this is too late, but I don’t have a springboard pan is it still possible to make without it??
Hi Zahra, you won’t be able to remove the cake if not using a springform pan and slice pieces very well.
Great recipe. Is it possible to fold in some melted chocolate to make chocolate cheesecake here?
Hi Amanda, I have not used chocolate in this recipe, so not sure how it would turn out. Sorry not much help with that one.
I have cooked this about 15 minutes over your time and it still is not slightly brown. Any suggestions?
Hi Nona, I would suggest turning oven up to 325º, sometimes oven temperatures vary and type of oven (regular vs convection) can make a difference. Cake will set more after it is fully cooled. Hope it turns out, I’ve never had a problem with it so please let me know.
What is the cooking time in a regular oven? I didn’t see you used a convention until I started reading the comments, after the cake was already in.
You might want to add that to the notes. It’s very important!
Thanks Samantha, I added that to recipe notes. How did your cheesecake turn out?
Hi,
My cheesecake batter split after I added the lemon juice, is that how it’s supposed to be ?
Hi Divya, I have never had that happen so not sure what could have went wrong. Did you add the eggs one at a time and blend in completely before adding lemon juice. Also did you mix batter immediately after adding lemon juice.
my cheesecake is taking much longer that 2 hours to cook!!?
Hey Carmen, a few factors could affect baking time, oven heating to correct temperature (check with an oven thermometer) convection oven vs regular oven (cook time will be longer in regular oven).
Hi
Is the 300 degrees in celcius or farenhiet?
300 degree fahrenheit Hannah
hu. Best cheesecake ever. What is caking time if I’m banking in the 4″ springform pans? Thank yiu
Hi Evelyn, I have never baked it in 4 inch pan so I can’t really actually tell you what the cooking time will be.
I got a 6″ springform pan because I make a lot of cheesecakes (coconut cream one yesterday for my sister, came out awesome!) but finding recipes for a small pan is difficult!
Hey Angela, the coconut cream sounds wonderful. Sorry can’t help with 6″ pan recipes.
I would love the recipe to the coconut cream cheesecake. Would you mi d posting?
I baked 4 of the 4″ size and the time was almost 2 hours. When u see it’s starting to turn light brown on the top check to see if it’s done I usually could tell by the smell. Hope this helped
I have been making several cheesecake lately and I can’t wait to try your recipe. It sounds scrumptious.
Hey Linda, isn’t cheesecake just the best, love to hear back after you try this recipe. Have a great day.
I have always wanted to make a New York Cheesecake – I found this recipe and it came out wonderful… I do have a questions, I did crack a bit on top… Why was that? Thank you again.
Hi Evelyn, did you bake it in the water bath? Couple of things can cause cracking: opening oven door which causes a temperature drop. Over baking. Do not unlatch or remove rim of springform pan until cooled. Once cooled,be sure to cover with plastic wrap before refrigerating.
I am making one tomorrow… I did bake in water bath … maybe unlatched it too soon..
thank you
Hey Eveyn, not sure what your question is, but yes let cake cool before unlatching from springform pan.
Hello, the cheesecake looks fantastic! Just wondering how you’d go about putting a biscuit base on this? Would you lay the base and just cook the cheesecake per usual? What temperature would you say for an Australian fan forced oven? Are there any variations for the recipe if adding a biscuit base? Cheers!
Hi Tarnya, any cookie/graham crust should work. Press crust into lightly greased springform pan, refrigerate for 5-10 minutes, then make cake as per recipe. Cooking time should be the same.