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 make this with an electric mixer without a paddle attachment?
Yes Jennifer an electric mixer with the regular attachment will work.
Absolutely delicious my family requested I make it again
My first attempt at a baked cheesecake and cooking in my daughter’s kitchen, not my own. I modified to an alternative bath and added a triple berry compote
Best cheesecake ever! Your instructions were spot on. So glad I chose this recipe for my very pregnant daughters birthday!
Thank you Lise, hope you daughter enjoyed her birthday cake, and had 2nds as she is eating for two!
it’s a process. but worth the effort
best cheesecake you will ever eat.
Thank you so much Donna
This is my go to cheesecake! Can it be frozen?
Makes 52 mini cheesecakes. I did do Graham cracker crust in the cupcake liners. Most beautiful recipe for cheesecake. I’m a caterer and this is my go to recipe.
I tried this recipe. It turned out so light, fluffy and creamy. I definitely recommend this recipe. It is far superior to other cheesecakes I’ve ever eaten due to the lighter, creamier texture. I add fresh fruit with glaze and that really tops it off. This is definitely the best cheesecake recipe ever!!
Thank you for sharing the recipe.
Hi, I ABSOLUTLEY love this recipe and have used it for years and it always turns out incredible.
I’m wanting to try adding peanut butter to it to make it a pb chocolate (Oreo crust). Do you have any recommendation on how to go about doing this?
I have PB powder that I could use or regular pb butter. Can I just add it to the recipe?
Thanks for any input!
So glad you like this recipe Emily. Without fully testing the addition of peanut butter I can really offer any suggestions. Does sound yummy though.
Hi Lauren, I ended up giving it a go and added slightly less than a cup of PB before adding in the eggs. Overall, it turned out pretty great! I used more of a natural PB but should have used a conventional one, next time!
I highly recommend trying it!! I made a chocolate ganache and chopped up some Reese’s for the top too!
Wonderful Emily, I’m thinking the natural peanut butter may have had too much oil content. The topping sounds delicious! I will test this out as well. thank you!
Heya!
thanks for this recipe, been making it for years. It fits fine in a 9in springform but for me it doesn’t rise much, at best about a 1/4 in just to the rim. It is also quite thin, not straight liquid but thinner than your standard batter. It has come out the same every time I make it and the 2c of sour cream do add quite a bit of thinner to the batter.
I am curious about the science behind the 2c of sour cream though AND why the sugar is added after the eggs instead of creamed with the cream?
Do you prefer salted or unsalted butter?
Hi Tiffani, I have never found it makes that much difference. I use what I have on hand.
I was wondering if you have ever made this with pumpkin added for Holiday Cheesecake? I am very interested in making one for the holidays. Any insight you can give would be most helpful!
Hi Katherine, I haven’t tried this recipe using pumpkin, so without thoroughly testing it I’m not sure how it would turn out. It is on my list to DO!
An amazing recipe. Such a favorite at our home that it has been the choice for birthdays! Thank you for sharing the recipe. Thank you for making me look good.
Thank you Barbara, you are so kind to drop me a comment!
This is my favorite cheesecake recipe, but I’m supposed to make a pumpkin cheesecake for Saturday. I’m wondering if you have a pumpkin cheesecake recipe that I could swirl in with this, that would bake the same way and not turn out weird?
Hi Molly, I haven’t tried this recipe using pumpkin, so without thoroughly testing it I’m not sure how it would turn out. It is on my list to DO!
This cheesecake is absolutely amazing! I have made many cheesecakes but this beats all of the. Two of my favorite people took 1 bite and said this is our favorite and only want me to make this one! Thank you!
Thank you Judie for taking the time to drop me a comment, appreciate it!
This was amazingg and a big hit. I’m wondering how could I make this recipe into a chocolate cheesecake
Thank you Katie. I am working on recipes for a chocolate and pumpkin one. Hopefully up on the blog soon.
Can use this to make mini cheesecakes?
Hi Brenda, I have not tried to make these into mini cheesecakes, but I think it should work well.
Hello can this cheesecake be frozen?
Yes Carol, cheesecake can be frozen.
Best cheesecake recipe!
Let me first off by saying; My husband is extremely picky. I get tired of making things for him. He’ll ask me to bake some cookies or pie or something, he will eat 1 peice and it goes in the trash. (No exageration) No one wants to put that kind of work in something that’s never liked or appreciated. Well I made this cheesecake for Christmas Eve. I didn’t care if my picky husband liked it, or not. I surely didn’t expect him to like it. My son and his family were coming home, so I was making it with my son & his family in mind. To everyone’s suprise my picky husband loved it!!!! He said it was as good as Yesterday’s. Yesterday’s is a small Itilian resturant in Granger, Indiana that is known for their amazing cheesecake that cost $10 a peice. It’s the only cheesecake my husband likes. He thinks Yesterday’s has better cheesecake than the cheesecake factory. So for him to say this cheesecake is as good as Yesterday’s is an extremely high compliment. People stop in Yesterday’s just to buy cheesecake to go. He ate 1/2 of this cheesecake by himself. He can’t stop eating it. As far as my son & his family goes, they loved it. They say it’s really good. I offered a variety of toppings, fresh raspberries, my husband liked those with it. I offered fresh blueberries, and blueberry pie filling. Granddaughter liked Blueberry pie filling on hers. I also offered cherry pie filling. This was a big hit. I did not modify it at all, just followed the recipe as is and what a hit! Thank you for sharing this recipe, I will definitely make it again.
Hello Mrs. Vaughan
Thank you so much for the beautiful message. It really means a lot to me that people try and enjoy my recipes. I hope you had a wonderful Christmas, and once again thank you for taking the time to leave a comment.
All my best,
Laureen
I made this cheesecake for a Christmas dinner with friends. They (and I) loved it. Smooth, creamy, and tasteful. This may be an annual Christmas dinner requirement. Thank you for sharing!
It turned out beautifully. I did add a crust because I prefer that. But I lined the springform with parchment paper to accommodate the extra height. A few tiny cracks. But so good!
Best cheesecake ever and I’ve tried tons! It’s my new go-to.
Any idea how to incorporate sugar free chocolate so a chocolate cheesecake can be made?
I’ve added 1/2 cup lime, substituted Xanthan gum For the cornstarch (about 1/2 tsp), and Stevia, and cooked a bit longer due to the lime juice. It was great!