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 for Thanksgiving, and it got rave reviews. We had someone bringing gluten free pies, and I wanted to make something naturally gluten free. I made it with vanilla extract because I hadn’t used the pods before.
That is terrific Amanda, glad you and your family enjoyed the recipe.
I am getting ready to make this tomorrow. I only have a large convection toaster oven so I do not think I will be able to put the springform pan in a roasting pan for the bath. How does that change the cake?
Hi Martha, I really don’t think this cake will turn out well in a toaster oven.
What a huge fail, my cake expanded over, cracked and collapsed, meanwhile it’s still jiggly in the middle and it’s been baking for almost 3 hours.
Now that I’ve reviewed some more recipes I wonder if 2 tbsp of corn starch is enough? And 5 eggs and 2 cups of sour cream seem like too much wet ingredients. Shame, but I don’t think I can serve this.
I am so sorry to hear that. I have never had a problem with the cake and had many people try it with great success. A couple of things to help me figure went wrong for you. Did you use a 10 inch springform pan. (I think most of them are a standard height) Were your ingredients at room temperature? Another factor could be the oven temperature being off, this happened to my oven once, I had to get it recalibrated as it was 20 degrees off.again so sorry it didn’t work out for you especially at this time of year
I sell appliances and you should never use convection mode for any thing that you want to rise. It moves the air too much and disturbs the rising.
Hi Angela, I have been baking using convection, including this cheesecake, and have never had a problem with rising. I’ll have to test this out to see if I find any difference.
Looks wonderful! Do you know what adjustments I might to make for high altitude (7,000 ft)?
Hey Bonnie, I have no idea, you’ll have to google search that one.
This was AMAZING!!! I have never made cheesecake before so I was a little nervous especially with the water bath technique! But your directions made it so easy! It was perfect!!
Also I have a regular oven so my temp was at 325 and it still worked out!!
That is fantastic Heather, so glad the recipe turned out for you.
Heather, really appreciate the feedback, enjoy the cheesecake, wish I had some right now.
Is the oven time for a convection oven? The comments are confusing. I don’t see any mention of convection in the recipe
Hi Danita, sorry for taking a while to respond. I was away on a humanitarian trip to Mexico. I have a convection oven which I usually bake in. If you don’t have a convection oven the baking time may be slightly longer.
Thanks for update. You replied quickly. I’m not sure if convection is the standard in Canada, but I would recommend noting that the recipe bake time is for a convection ovens to help others. Unless I missed it somewhere but I looked several times and couldn’t tell. Bake time in a regular oven was closer to 3+ hours at 300 degrees. I just discovered your site and love the mix of cooking and art. You are very talented.
Thank you Danita
I made this cheesecake last night and it was perfect. The whole family loved it. 🙂
That is wonderful Jennifer, thanks for letting me know.
What size springform pan is used
I used a 10 inch springform pan. Just make sure it is not a short one as cake rises quite a bit.
Thank you for a delicious recipe. This cheesecake is oh so yummy, and melts in your mouth. My cheesecake did not brown at all on top due to the water bath – not sure I like the color as It’s yellowish. How could I get it to brown a little?
Hi Judy, you could get the top to brown a bit by turning your oven to broil for the last few minutes of baking. You would have to keep a very close eye on it so it doesn’t scorch and burn. I have a convection oven and that does tend to brown the top of my baking a bit more.
I also wanted to ask if this cheesecake can be frozen – thanks.
Hi Judy, I’m not going to be much help here as I’ve never froze this cake before, so can’t guarantee the outcome. But as far as I know cheesecake freezes well.
The cheese cake turned out perfect! Loved it, thank you!!!
That is terrific Sheila, wish I could share a slice with you.
now that’s a cheesecake!! Stunning!
Thank you Alice, I enjoy checking out your blog http://hipfoodiemom.com
Hi, my cheesecake is in the oven now. Is there a method to removing the cheesecake from water bath. I’ve made cheesecake before but never used water bath. Thanks!
BTW this is a birthday present for my girlfriend.
Have a great day!
Hey Robin, I always get my oven mitts a tad wet on this one. I tried really large tongs once and almost dropped the cake. Hope your girlfriend enjoys the cake. Remember its best refrigerated for a while to set properly. I like to make it a day ahead.
That makes one pretty cake! I love the height!
Thank you Megan, love you taking the time to drop a comment!
Hi! I am searching for the perfect cheesecake recipe, nice and tangy, without being overpowering. I was wondering if you could tell me… Does this cheesecake have a nice tangy taste to it, or does it taste more like a vanilla-y cheesecake? By “vanilla-y” I mean no tang, just sweet and cream cheesy? Super curious! Found your recipe on Pinterest, thanks so much!
I would not consider this a tangy cheesecake, sorry I can’t help you with finding that recipe, I don’t know of any that I could recommend.
So stunning! It looks deliciously light! YUM!
thank you Serena, love your blog!
I went precisely by your recipe. My cheesecake is not very tall and it is dense. I did everything the recipe asked me to do. What went wrong.
So sorry Phyllis the cake did not turn out as expected for you. I can’t begin to guess at what went wrong. Were all the ingredients at room temperature before you started? I have had many people try this recipe with excellent results, so I do hope you try it again.
I am so making this cheesecake. My daughters’ birthday is this Sunday and she loves cheesecakes. Thanks for the recipe.
that will be a special a treat for her
Second go at your recipe. first time came out perfect, cooking time was about 20 minutes longer in my oven. my compliments on your website and you responding to comments. this recipe is now my only cheesecake recipe because if I follow it to the T it wont fail.Thankyou
That is terrific Steve, I am so glad you enjoy my recipe and my website. I really appreciate the comments.
Thank you, you made my day, love when someone tries one of my recipes and they really really like it!
Hi Laureen,
Thank you for sharing the recipe, baked it last night, taste amazing!
Cake is creamy and no cracks!
However, looking at your pic, the cake looks somewhat ‘fluffy’ which is what I am looking for. Wondering if you know how to achieve this?
Thanks!
Hi Elvina, I would definitely say the cake is more creamy. Might just be the photo makes it look fluffy, but the texture is creamy without being heavy. The cake is also taller than most cheesecakes.
Hi
I just made it, This was an incredible recipe and the cheesecake was even more so. Now I’m wondering if i cut the ingredients in half, how does that affect the time it has to be in the oven?
Again, thanks for sharing the recipe.
Hi Keyvan, I have not tried to 1/2 the recipe, so you may have to experiment if you do. The dept of the pan will factor into the cooking time. If you use the same dept of pan, just smaller, I am guessing the baking time would be close to the same, maybe a bit less.
The cake looks fluffy and perfect!
Thank you Jen
Oh my Maureen! This is fantastic! My favorite dessert has always been cheesecake, but only the tall, plain New York style and only homemade. My mom used to make it for my birthday every year. Your recipe definitely fits the bill. Thanks so much!
That my favourite as well, just plain creamy cheesecake, thanks Laureen.
Thank you Beverley, I LOVE your cupcakes, so many great recipes!