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!
Can you substitute mascarpone cheese for the sour cream?
I would not do that substitution as mascarpone and sour cream have very different texture and would not bake up the same.
This is the only recipe I use and I have tried hundreds, so thank you so much for sharing. The only thing I changed is instead of buttering the sides of the pans I use a spray. if you look at the first picture that is mine and there are butter spots but use lots of different toppings and use different flavors. I will not use any other recipe, love judy
thank you so much Judith. I really am flattered when people who try my recipes take the time to leave a comment.
I used this recipe to make my first ever cheesecake, and it turned out delicious!!! It was tall and fluffy and was easier to make than I thought. I’ve always been a little intimidated by making cheesecake. This recipe was perfect and everyone loved it! Thank you!
That is awesome Kirstin. Hope you continue baking and trying a bunch of different recipes.
i dont cook often ~ but this recipe looked & sounded amazing. it wasn’t the easiest thing I’ve ever made, but well worth the effort & time. mine did ‘fall’ a bit, but the texture is amazing & the taste is by far the best thing I’ve ever made. will definitely make again (and fingers crossed, the water bath doesn’t get in between the aluminum foil again). thanks for the recipe!
Thanks Olivia, I usually double the foil and make sure it tightly sealed to prevent any water leaking into cake.
I made this recipe and it was beautiful and high but when I put it in the fridge it sunk to 1/2 the height – I was SO disappointed!!! What did I do wrong? It was for my daughter’s 17th Birthday. Haven’t tasted it yet but will let you know once we cut it.
Hi Maria, its difficult to know exactly what could have gone wrong but a lot of times a cheesecake will fall because batter was over beaten or overcooked. Did you bake it in a water bath? Did you make any substitutions to the recipe? I hope it still tastes great.
This is the BEST cheesecake! It was easy to make and absolutely delicious. The only difficult part is waiting overnight for the cake to “set” (although I must admit, we tried a little bit after about 6 hours in the refrigerator – it was so very light and airy). After it set, it was even better. Thank you for this receipe. It will now be my “go-to”.
Thank you very much Wickey for trying my recipe. So glad you enjoyed it!
I made this cheesecake for an after the funeral family gathering for my brother-in-law. I was nervous because their mother used to make them cheesecakes for their birthdays and hers is the standard by which the family judges cheesecake. This cake was so easy to make and I can’t begin to tell you how much everyone loved it. I have eaten a lot of cheesecake in my life but this was absolutely the best by far. It has only been a month since I first made this and this morning I am already making my third per request. Thank you so much for sharing this recipe and for all the helpful hints. I also made the strawberry sauce and it was delicious!
Thank you kindly Gail, it means alot to me when people take the time to comment on recipes of mine they have tried.
Good day Laureen,
Thank you very much for the recipe.
Can I substitute the sugar with honey?
Thank you.
Hi Maria, I’m not sure honey would be a great substitution as honey bakes differently than sugar.
Hi! I’m about to make the cheesecake but all the forms I have are too low and from the kind that you take the sides and I’m afraid of everything spilling out. So I decided to make it in small glass forms, that way everything will fit better in my fridge as well. 😊 should I still bake them for two hours? Try are almost like tea cups high…
I saw the link for the parchment paper but I would like to make the recipe this time in the glass forms. Thank you very much for the suggestions.
Alexandra, I have never baked the cheesecake like this but, I’m sure baking time would be less. There is a great video link under the recipe to check for doneness of cheesecake to use as a resource. I would only be guessing if I recommended a baking time.
Ok… I’ll see what happens. 😄Thanks a lot. I’ll tell you later how it went.
I LOVED this recipe but forgot to save it and can’t get it to load… is the website down or is there another way to view the full recipe?
Hi Shanelle, I’m not having any issues with it loaded. Here’s the link to try again
https://www.artandthekitchen.com/tall-and-creamy-new-york-cheesecake/