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!
Delicious! I have made this so much I have the recipe memorized. My coworkers all request it for birthdays. My questions is how might I go about making smaller portions. Say, muffins. I have put some batter in ramekins but the outer shell seems to outweigh the creamy inside.
Any ideas? I would just like to make it more travel friendly.
Thanks for the recipe!
Hi Tracy, so glad you and your coworkers enjoy the recipe. I’ll have to do some experimenting with smaller portions and see what I can come up with.
Is it unsalted butter?
Prsicilla, I usually use salted butter.
O really want to make this cheesecake for an employees going away party on Monday. Cooking this in a regular oven how do you know when it is done? If I should choose to do a crust if I use a regular graham cracker crust it will come out okay?
Barbara, a regular graham crust will work great with this recipe. There is a great link to a video at the bottom of the recipe that helps determine doneness of cheesecake.
I made this wonderful cheesecake yesterday. This is by far the best cheesecake I ever made. Took 2 1/2 hours in a regular oven. Perfection!
thank you Barbara, enjoy!
Thanks. Mine did take longer. 2.50 hours.
The water bath did make it take as long as you instructed vs. oven without water bath. I made it both ways and the Bain Marie makes a world of difference!
You’re a genius, this recipe is to die for.
I did use the manilla bean not the extract.
Two good size beans and scraped out every bit of the seed.
This goes in my personal book!
Grace thanks so much for taking the time to comment. I feel honoured the recipe in personal book!
This is the most amazing cheesecake! I’ve now made it twice still not getting Brown on top after 2 hours but it tastes phenomenal anyway thank you for posting this recipe!
Thanks Carol, if baking in a convection oven it will get more brown than a regular oven. Even some regular ovens tend to have a difference for how baked good brown on top.
Could I make this cheesecake with a crust
Absolutely Cecily, a crust works well on this recipe.
I made this for the first time last night, but added a crust. Baked at 300 for 1 hr and 45 mins. FABULOUS! Creamy texture, not dense and thick like others. This recipe is a keeper. The cheesecake is sliced and on a bakesale table at work, and my coworkers are raving about it. I’ll definitely be making this again.
That is awesome Dana that all your coworkers enjoyed it. Thanks for taking the time to comment.
When I removed the cake from the oven it was tall and perfect but shortly after it fell a little. How can I keep the height? What did I do wrong? Still tasted fabulous. Thank you—JoAnn
HI JoAnn, it is normal for cake to fall a bit after it cools.
Tried it last night and…
I have to say, I have finally found the “it” recipe!!! I added a little bit more sour cream for the sour taste and it turned out perfectly. Everything about the taste is just so right. The flavor is so rich and creamy, and the texture is everything I look for in a cheesecake.
I would leave the cake in the convection oven for an extra 15 minutes next time, but this is THE recipe if you’re looking to make a perfect cheesecake. Here it is and thank you so much for sharing!
Thank you so much Tina, it is nice of you to take the time to leave a comment!