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 am an avid cake Baker, but, thisnis my first cheesecake…..so, my cake isn’t creamy. Its very “eggy” texture. What the Pete did I do wrong???
Hi April, that certainly is unusual, I have had tons of people try this recipe and no one has ever said they got that kind of result. I’m sorry but I can’t even begin to guess at what happened.
Most likely sorry to say it wasn’t blended well enough.
There is a happy medium in mixing, not to little or to much.
When you add ingredients to filling, mix until thoroughly blended at a medium speed.
To fast (to many bubbles) to slow (to lumpy like your moms gravy)
Practice, Practice, Practice
Hi April , you have to remember eggs, butter, cream cheeses have to be room temperature. I been making this cake a lot of time … thank you very much Laurren .Good luck to you April .
Perhaps not enough mixing time to incorporate all ingredients to a creamy texture? You really need to incorporate each egg as directed, one at a time mixing well before adding next one & with that many eggs, that’s a lot of mixing time. Also maybe your eggs were exlarge or jumbo instead of regular large size?
Made it , turned out perfect . Beautiful smooth creamy taste , with a light lemon tang throughout it. Extremely nice . Now one of my most favourites !
Thanks sssooo much for the recipe
Geoff Woody
Thank you so much Geoff, appreciate you taking the time to leave a comment.
Can I leave out the lemon?
yes you can leave out the lemon.
We loved the cheesecake ! It did rise while baking but fell after cooling, is that supposed to happen or did I do something wrong? I’m in Colorado but I don’t think altitude affects cheesecake.
Hi Jessie, the cheesecake will fall a bit after cooling but shouldn’t be a lot.
Hi just wondering if you’ve tried to freeze this cheesecake, and if so was it successful??
Lou, I personally have not froze this cheesecake, but cheesecake usually does freeze well.
Question
I want to make this cheesecake but make it a pumpkin one. How can i do this?
I make this all the time.
Pennwetz@gmail.com
Thank you
Penny Wetzel
Hi Penny, I think I would look for a specific pumpkin cheesecake recipe as I have never used pumpkin in this recipe and it would require a bit of testing to adapt it to guarantee a good outcome.
Thank you so much for publishing this recipe! After months of searching for the perfect cheesecake recipe back in the the day, I can vouch that this one is THE best ever. I used to make it so often that I had it memorized, but then a few decades went by: I baked less often, my memory began to fade, and I lost the recipe. I’m so glad to have found it again!
THE BEST CHEESECAKE EVER!
Thank you making my 4th cheesecake today! Enjoyed making this recipe AS IS!
My family enjoyed all weekend making 3 cheesecakes for our military pilots graduating!
Giving them the best!!
Highly recommend.
thank you Helen, I feel honoured that you used my recipe for this special occasion. Congrats to all the graduates!
I have made many cheesecakes in my life and this is the very best one! Everyone requests this from me. Thank you
Thank you so much Donna, appreciate the star rating and comment.
I want to make this tall cheesecake for individual serving so that everyone has their own little cheesecake! What should I make it!?
Hi Fati, I have not tried make this recipe into individual serving so I would just be guessing. I would consider trying to bake in paper lined muffin tins.
How long wound you bake a crust for before adding the filling and will it be okay for the entire baketime?
Hello. My sister is an amazing baker and when I asked her for a good cheesecake recipe she gave me a link to yours. She said she uses this recipe all the time and even for the based of other cakes she makes. Including layered cakes and flavored cheesecakes. I am so very excited to try this but I don’t have a roasting pan. I know that’s crazy lol. The only thing that I have that’s close is a big glass sort of casserole dish. It holds the springform pan and does go about halfway up. Just wondering if this will work.
Hi Kristin, I thank your sister for passing on the recipe. Your glass casserole dish should work just fine.