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!
Just to make sure, before I make this, baking time is 2 hours with the oven in convection mode? Do you know how long if not in convection mode?
Hi Carolyn, about 15-20 minutes more.
I can’t find a pan that will fit a 10inch spring form pan. Do I have to do water bath? Can I just cook it regular?
Debi, baking in water bath helps prevent cracks and bakes cheesecake more evenly. I have used a large turkey roasting pan if you have one, works great. But if nothing you can still bake without water bath.
I was wondering if you could add a crust? I have made this recipe several times for my daughter in law and leaving it on the plate to serve. I’m making this for someone else and I need to transfer it to another plate. Please help!
Yes Tammy you can add a crust to this recipe. A simple graham crust works great.
I have made this cheesecake so many times and everybody raves. Thank you for such a great recipe that is gluten free!
Thank you kindly Kerry.
Hi Laureen
Can I make this in a 12 inch cast iron pan?
Thanks for your help
Donna
Donna, a cast iron pan would not work well at all.
Stop! If you are an inexperienced baker, like me – you have just found a way to look like you really know what you are doing! Everyone who has tried this asks for it again and again. I don’t have to show up with a store-bought dessert any longer.
One thing I have found indispensable – I use the paddle attachment on a Cuisinart stand mixer. and always had issues with a good mix, stuff left on the bottom, scraping down the mixer. I bought an inexpensive replacement paddle with – I guess…flexible “wipers” that keep all the ingredients off the bowl..perfect mix, no scraping, no residue.
thank you Pere, there certainly is a great sense of pride when bringing a delicious homemade dessert to functions. Glad you enjoyed the recipe.
Can i make this in a 13 by 9 baking pan without changing the recipe?
hi Shamika, they problem with using a 13×9 pan is trying to get slices out of the pan. Also baking time would have the be adjusted.
I have to say this is by far the best cheesecake recipe I have ever made. And I have made many. I am 58 Everyone that has had some said it’s texture is perfect. I also like the addition of butter and incorporating the sour cream verses topped.
Thank you so much Michelle, from a seasoned baker that is quite the compliment, much appreciated!
I love this cheesecake. Can I make this in a cupcake pan for mini cheesecakes?
Thanks Angel, I have not made it in a smaller size, but it should work. You would have to us muffin tin papers and reduce the baking time.
Can I make this in a plastic tractor shaped cake pan would it work out.
I don’t think that would work well, you really need to use a spring form pan.
These were the only kind of cheesecakes we got from bakeries in the 60’s and 70’s…Now they seem too thick with cheese…Yours is EXACTLY the way a good cheesecake should look…The closest we get now is called “Bakers cheese”…It’s okay but, NOTHING like what that one looks like…I wish I could just buy them like that locally…
thanks Rob, nothing beats a good old fashioned cheesecake. My favourite dessert.