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!
Your cheesecake looks amazing! It also reminds me that it has been years since I’ve made my mom’s cheesecake recipe. I think now I’ll need to do a side by side taste test 🙂
Love to know the results of your taste test Renee.
The cheesecake is beautiful! Love the height of it 🙂
Thanks Meagan, it is one of my favourite cheesecake recipes!
Your cheesecake looks so good!
How will I remove the cheesecake from the bottom pan? I wanted to give it as a gift
Thanks!
Hi Ginggay, I’ve always been scared it would fall apart removing the bottom pan, so I haven’t tried it. If you want to try, it might be best to have a graham crust base.
🙂 ok thank you very much!
Hi Laureen,
I made this cream cheesecake yesterday and I have to say it was awesome. I never was a big fan of cheesecake, but my husband found it on facebook from a friend who posted it. He can not have any gluten so when he say the recipe and found out it was crust free and all ingredients where gluten free he ask me to make it for him. He went to kroger’s sunday and got all the stuff needed. I just ate piece and thought I was in heaven. It is awesome. I only had an 8″ in springform pan and realized there was going to be enough mix for 2 cakes. I used a regular 8″ cake pan and lined the inside with non-stick foil. Non stick is very easy to mold to the pan than regular foil, but I was not sure how it would work so keep my fingers crossed. I have a regular gas oven and it took about 2 3/4 hours to cook. Since I could not put them both on the same rack I very carefully reversed the cake after about 40 minutes or so & thinking I would mess them up for sure doing this. When done I took them both out and waited on them to cool and placed in the frig to get cold. I took the one in the cake pan out first and it lifted out perfect and the foil came off with no sticking except for just a tiny bit on the bottom. I left the springform pan in the frig til after we ate dinner. At this point my husband was dying to have a piece since there aren’t many gluten free desserts available and they usually are not good. I unhooked the pan and it came off perfect. I left the bottom on and when I slice the first piece it came out perfect. And my husband loved, loved it so much he had a second piece. Topped it with canned cherry pie filling. Thank you Laureen for sharing this recipe. I’m sure I will make it often. We have a family reunion next month and this will definitely be on my list. I’m to try making it in a large casserole dish using the non stick foil. Wish me luck. Thanks again, Debra
Hi Debra, that is awesome. I really appreciate you taking the time to comment. You made my day with the great feedback on the recipe. So glad your husband enjoyed it. Have a great day.
Hi Laureen,
I just took the cheesecake out of the oven and can tell you that it is beauty!! Immediately after it finished baking it was quite tall and was about an inch above the rim of the pan. I let it cool for an hour during which time it dropped about an inch. It didn’t crack, and like I said, it’s beautiful. I’m just curious as to why the height changed so drastically during the cooling period. Still, I can’t wait to taste it. I baked mine in a water bath with both foil and a turkey-size over bag over the bottom of the springform pan.
Hi Maria, the cake drops a bit but not usually that much, not sure why this happened
I made this cheesecake several time and it’s amazing. Thank u for sharing this recipe. I read some of the comments regarding the time it should be in the oven. I leave it for
2 1/2 hours then I shut my oven off and I leave it in the oven for another hour and it comes out perfect. All my friends and family are in love with this cheesecake. I leave all my ingredients out over night and start to make it in the morning. This helps make the mixture nice and creamy. I also did it with a cookie crust and a cake crust and they all came out amazing. I wish I could post pictures. Laureen I do have a question if I wanted to make a 7″ cake only should I use half of every ingredients to make it?
Thank you Marta, Cheesecake is the ultimate dessert isn’t it. About the 7″ cake, I’m not too sure as I haven’t tried to half the recipe, so I can’t guarantee it will turn out. Sometimes recipes are funny that way. I may half to give it a try, that will save me from eating too much. Let me know if you try to 1/2 the recipe.
Would this freeze well?
Hi Shanna, generally cheesecakes freeze well, but I have not tried freezing this recipe. It never lasts that long.
Since being in New York City last year, indulging on authentic New York cheesecake (and falling in love with it), I’ve wanted to make one. I found your recipe and made it last night. I followed your recipe to the letter. Baked in a regular oven for 2 hrs, 15 minutes. Browned beautifully! Cooled it, wrapped it in Saran and chilled it all day. We just cut into it and O=M=G!!!!!!!! FABULOUS! Exactly like NYC! Thank you for having such an awesome site and for answering questions, it’s extremely helpful and appreciate! This will be a go to for me going forward! Cheers!
“appreciated”
Awe Debi, you’re the best! That is quite the compliment coming from someone you has had the pleasure of experiencing New York Cheesecake in New York! I hope to do that one day!
Question…….. Did your Cheesecake crack on top? Another question…… How do you stop a cheesecake from cracking? What is the reason for the cracking?
Hi Dale, no my cheesecake did not crack on top. Did you bake it in a water bath?
I have tried many Cheesecake recipes! And this one looks like the simplest! I am going to try this one real soon! Probably for my birthday next month! I love Cheesecake on my birthday! 😉
wonderful Dale, hope you enjoy it!
Ahhhhh I just made this it’s beautiful I can’t wait till it cools. Flawless recipe 🙂
I hope you enjoy it, my family devours this cake!
I just made it again today with a crust and raspberry swirl omgawd? flawless again this recipe is perfect I can’t thank you enough ?
Wonderful Delilah, the raspberry swirl sounds awesome!
THIS is the best cheesecake recipe EVER! I just enjoyed my first piece. I have to hold myself back for another!
So glad you enjoyed the recipe, don’t hold back have that second piece, ha ha.
I have never made a cheesecake in my life before but I’ve been staring at this page for the past several weeks and I can;t stand it any longer, Tomorrow is the day!!!! I can’t wait for a slice of this heavenly looking thing!
Hi Donna, hope you enjoy the recipe 🙂
I’m making today. I’m very excited with your site. First time here. I will be back. Thank you
Awesome Joann, hope you enjoy.
I’ve made this twice now used graham cracker crust and topped with cherries and I have never received so many compliments. I was asked to bring another one Sunday to church, and it’s not pot luck!
Hey Carol, that is so great to hear, thank you very much for taking the time to drop me a comment 🙂
Love this recipe! I have a couple of tips for people making cheesecake. 1. you can put a layer of parchement paper on the bottom of your sprinform pan before locking the two pieces together. I just tear off a square of paper, place it on the pan bottom piece , lock the two pieces together, then trim. That way you can slide your cake right off the pan without a problem. 2. To make sure you don’t get a leak when you do a waterbath, after wrapping in foil place your springform pan into a roasting bag or crockpot liner. That keeps your foil from leaking, just trim the top of the bag down to the top of your pan so it doean’t fall into your cake batter. I love making cheesecakes and this recipe is different from my others. I will be trying this one very soon! Thanks for posting.
some great tips Jealith, thanks 🙂
Sorry for the question, I’m a bit confused if 300° degrees are Fahrenheit or Celsius.
Thank you for the amazing recipe! I’ll do it tomorrow for my boyfriend.
Ciao from Italy 🙂
It is 300º fahrenheit, enjoY!
Is it possible to convert this recipe for an 8 inch springform pan?
Aliseea, unless I tested it with reducing ingredient ratio I can’t guarantee how it would turn out using a 8 inch pan.
Okay, that’s fine 🙂
Also, do I have to put it in the water bath? Or can I place the water bath under the pan in a separate rack?
Thanks for your time!
Hi Ailiseea you have to bake the cake in the water bath, do a search on youtube is best to get a great visual to make sure you do it correctly.
Really really gorgeous cheesecake, glad I found you
Thank you so much Veronica!
Love this cheesecake and have made it multiple times with great success. My only issue is it is so soft and creamy that it is difficult to cut and tends to stick to the knife so that one can’t get a nice clean slice..any suggestions?
Hi Elena, have you tried using a serrated blade knife? As well run the knife under hot water, dry then before it has a chance to cool cut the slice of cake. Repeat for each slice.
Cut it with dental floss.
What a great tip Linda, thanks!
This cake looks just like the one my grandmother use to make and unfortunately we never found her recipe. I can not wait to try it. I do have one question. What type of roasting pan for the water bath? Is it the big blue kind with a lid or the smaller one with a rack. I know common sense answer will be coming and I will kick myself, but I just want this to turn out perfect. Thank you!
Hi Kathy, I use a roasting pan like this one, with the rack taken out.
Roasting Pan
Very nice looking! I wish there was nutritional facts already but I guess I can figure it out. I like that it is crust less. Thanks for sharing.
It looks delicious…:) BTW, is that oven temperature in celcius or fahrenheit? I fugured it must be fahrenheit, otherwise it would get burned during 2 hours baking time…lol Am i right?
Hi Asta, yes temperature in Fahreheit.
If I choose to add a crust should I still butter entire pan?
Hi Theresa, yes I would butter entire pan.
My first time making cheese cake & everyone loved it. It turned out so pretty no crack but the top was a little brown. Should I have added more water to the pan while baking? This recipe is a keeper! Thank you so much for sharing this recipe.
Hi Helen, glad you enjoyed the recipe. Sometimes oven can vary and perhaps that caused your cake to brown a bit more than you would like. Next time I would try tenting foil wrap on top of cake when you see it is getting browned to your liking. The foil should be loose and not touch the cake at all.
Would this work in a 9 or 10″ springform?
Hi Lily, a 9 inch would be too small, a 10 or larger is needed.
Hi, just a question regarding how to get a high cheesecake. I had a cheesecake from a chef in St. Louise, IL. It was, I swear, six inches high! It was really cheesy. What’s the test difference between one using just cream cheese and one using sour cream or mascarpone? Does one combo rise more than the other? Hoping you can help me.
Thanks CJ
Hi CJ, those are great questions. I know this cake doesn’t get six inches high. I wish I had that recipe to try. I have not tested using mascarpone, but I have bake cheesecakes without the sour cream and they don’t rise as high.
Hi I just made this recipe with a 9″ × 3″ springform pan and it turned out great☺
Thank you so much for sharing this recipe!
Thank you Sandra for trying the recipe, so glad you liked it!