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’m making 5 cheesecakes for my wedding. 2 10 inch, 2 8 inch, and 1 6 inch. Do you have recipes for the 6 and 8 inch pans? If not, any suggestions on how much to lower the amount of ingredients?
Hi Matt, are you planning on stacking these cheesecakes? (if so, I’m not sure this would work well) Sorry I have only made this cheesecake as is and unless I did some testing I can’t really assist you with modifications to the recipe. I wouldn’t want to guess and not be 100% sure you would have an excellent outcome.
How important is the cornstarch?
I have everything else but just realized no cornstarch
Hi Sundae, I have never made it without, so I can’t really say how it would turn out. The cornstarch gives the cheesecake a firmer texture.
Hi! Thanks for posting this! Have you tried making muffin-sized cheesecakes with this recipe?
What adjustments would I need to make in terms of bake time and such? Also, since this appears to rise a lot, should I just fill the cups only halfway? Should I put a pan of water in the oven as well? Thanks!
Hi El, I have not made this recipe into muffin sized, I’ll give it a try soon and let you know.
Best cheesecake recipe ever!
I’ve made this cheesecake 3 times and it’s the first time I followed it verbatim.
It was so smooth, the key, all products at room temperature are easier to mix and make for a smoother consistency.
Thank you Carmen, yes it is very important to have ingredients at room temperature.
Hi, I’ll be making this tomorrow for a baby shower and I’m wondering about the 8 tablespoons of butter, is that just for coating the pan? seems like way too much? I make a lot of cheesecakes but I’ve always just sprayed the pan and it’s always come out right, also I’m worried about the baking time after reading the above comment but I guess I can tell when It’s done so I”ll just check after an hour and a half, sure looks good! and nice to have a gluten free option 😀
Hi Sheri, the 8 tablespoons of butter are beaten together with the cream cheese as per Step 4. You would use extra butter to grease the baking pan. Enjoy
omg! didn’t even notice that thank you…!! everything is now at room temp, except the butter ..haha
Hi can i make this batter to pour into the 10″ springpan with gram cracker crust in it? Will it work out the same?
Yes, many people have made this recipe with a crust with great success.
I have tried this recipe twice baking it in a regular oven. The first time I baked it 2 hours and it was over done, I tried it again baking it for an hour and a half, still overdone. Having made similar recipes on a smaller scale, I know it has the potential to be very good once I get the bake time correct, next time I will check it at an hour.
Hi, I’ve made this twice and am a goddess to my family as a result!
I’d like to make mini cheesecakes in 4 inch springform pans….what adjustments should I make? Is the baking time the same?
Thanks!
Super cool that your family loves this cheesecake. Only guessing because I have not baked in 4 inch pans, but cooking time would be less.
This cheesecake recipe is one of the best recipes out there! Everyone I gave a slice to loved it and said that it tasted better than the ones sold at restaurants and cafes. It’s super easy to make, and I am planning to make even more of this cheesecake for future special occasions!
Thanks a bunch Jane, I have a hard time stopping at just one slice of this cheesecake!
Hello, I’m in the process of baking these cheesecake now and I have a regular oven not a convection oven but I’ve only baked it for a little over an hour and it definitely seems like it’s done I make cheesecakes often so I’m just curious if the baked time would be less with a regular oven? The instructions state it could take longer because you have a convection oven and you baked it at 300° for two hours but I’ve been baking it at hello, I’m in the process of baking these cheesecake now and I have a regular oven not a convection oven but I’ve only baked it for a little over an hour and it definitely seems like it’s done I make cheesecakes often so I’m just curious if the bake time would be less with a regular oven? The instructions state it could take longer because you have a convection oven and you baked it at 300° for two hours but I’ve been baking it at 200 300° and it’s a little over an hour and it definitely seems done but I’d be safe and taking it out almost an hour less than you suggest?
Hey Lauren I just left you a message this is Maria I’m the one that’s in the process of baking with cheesecakes now I’m actually making three of them for a graduation party so I don’t want to mess this up. It should not say I’m baking it at 200 because I’m baking it at the 300° in a water bath and I’m using a crust. I know I have not over beaten the cheesecake because it definitely has risen beautifully! I’m just perplexed on the bake time it’s definitely springing back and slightly jiggly in the middle and it’s brown on top so I didn’t wanted to get too brown so I’ve taken it out it’s slightly shrunk but it’s in perfect even shape do you think it safe that in an hour and a half they could be done In an hour and a half in a regular oven versus two hours in a convection oven?
Hi Maria, sorry for not getting back to you sooner, I was away visiting my parents. How did your cheesecake turnout?