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!

As a New Yorker and a big fan of NY style cheesecake, this has been by far the best recipe out there I have tried (and will be my one and only going forward). I am printing this page just in case the world ends and I can’t access the web in the future. I made fresh strawberry jam to go with it and my husband just renewed his vows to me again after eating a piece. So rich and smooth, velvety melting in your mouth. Highly recommended, I wish I could show you the pictures. Thank you again for this recipe 🙂
Well coming from a New Yorker, that it quite the compliment and I thank you Ernesto!
When I made this last night I left in the oven at 300 for 2 hours and 10 minutes and the top never browned! It’s still tasted okay actually tasted great and it didn’t crack woohoo LOL! But is it okay that it didn’t Brown on top and how can I get it to Brown on top?
Hi Carol, when I bake this cheesecake using convection mode the top browns quite a bit more that regular oven. The flavor should be great either way.
I am really excited to try this recipe!! My question is of the the sour cream, when you say 2 cups, would you say this is 2 pints?
Hi Elena, it is 2 measured cups of sour cream. Hope you enjoy the recipe.
Hi.
No, 2 pints is equal to 5 cups. Use a cup measure rather than pints.
It is a wonderful recipe….. enjoy.
In the United States, 2 cups is one pint. Two pints (4 cups) to a quart.
After buttering the springform pan, do you have to flour it?
Hi Katherine, I just butter the pan. no flour
would substituting butter with margarine change the outcome?
Hi Bri, I never bake with margarine, so I’m not sure you would achieve the same results.
I made your cheese cake for Easter! It was soooooo good!! Thank you so much. Followed it exactly as you wrote it. Can’t thank you enough. It was a hit, I was a hit … this is definitely a keeper and I would never try another recipe again! You Rock!!
Thank you Kathy, it was nice of you to take the time to drop me a comment. Glad it was a hit!
My new favorite recipe! The only change I made was to use a tad less lemon juice and I made a Nilla Wafer crust. I know that technically makes it NOT a NY style cheesecake, but it sure did win over all of my guests!
Thanks Jen, Nilla Wafer crust would be delicious!
This is absolutely the very best cheesecake. Can I halve it? If so, what size pan do you recommend?
Thank you Toni, I would guess 2 6inch springforms pans.
Thanks Toni, I’m guessing 2 six inch springform pans.
Can I use bottled cream cheese and homemade sour cream?
No, I don’t think you would get good results.
I tried a few cheesecakes and this one I have already made a few times. It is the best cheesecake I made from all.
I will keep making it. Great tasty cheesecake, thank you for your recipe 🙂 :p
Thank you Lenka, so happy to hear you enjoyed the recipe. It’s one of my favs!