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!
This was AMAZING!!! I have never made cheesecake before so I was a little nervous especially with the water bath technique! But your directions made it so easy! It was perfect!!
Also I have a regular oven so my temp was at 325 and it still worked out!!
That is fantastic Heather, so glad the recipe turned out for you.
Heather, really appreciate the feedback, enjoy the cheesecake, wish I had some right now.
Looks wonderful! Do you know what adjustments I might to make for high altitude (7,000 ft)?
Hey Bonnie, I have no idea, you’ll have to google search that one.
What a huge fail, my cake expanded over, cracked and collapsed, meanwhile it’s still jiggly in the middle and it’s been baking for almost 3 hours.
Now that I’ve reviewed some more recipes I wonder if 2 tbsp of corn starch is enough? And 5 eggs and 2 cups of sour cream seem like too much wet ingredients. Shame, but I don’t think I can serve this.
I am so sorry to hear that. I have never had a problem with the cake and had many people try it with great success. A couple of things to help me figure went wrong for you. Did you use a 10 inch springform pan. (I think most of them are a standard height) Were your ingredients at room temperature? Another factor could be the oven temperature being off, this happened to my oven once, I had to get it recalibrated as it was 20 degrees off.again so sorry it didn’t work out for you especially at this time of year
I sell appliances and you should never use convection mode for any thing that you want to rise. It moves the air too much and disturbs the rising.
Hi Angela, I have been baking using convection, including this cheesecake, and have never had a problem with rising. I’ll have to test this out to see if I find any difference.
I am getting ready to make this tomorrow. I only have a large convection toaster oven so I do not think I will be able to put the springform pan in a roasting pan for the bath. How does that change the cake?
Hi Martha, I really don’t think this cake will turn out well in a toaster oven.
I made this for Thanksgiving, and it got rave reviews. We had someone bringing gluten free pies, and I wanted to make something naturally gluten free. I made it with vanilla extract because I hadn’t used the pods before.
That is terrific Amanda, glad you and your family enjoyed the recipe.
Love your website. Pictures are beautiful. I want to commend you for answering the comments and offering further clarification, motivation and encouragement. I love cheesecake, but have never made one. I will make this and let you know.
Sylvia, thank you so much, so very nice of you to leave such kind comments.
I’ve made this twice now. So amazingly simple and absolutely delicious! It’s huge, so you have to use a nice big deep pan…Thanks for this fantastic recipe!
Amy, appreciate the comments, so happy you enjoyed the recipe!
Hey! I have a quick question….would I be able to add chunks of cookie dough to this with no issue?
This looks so amazing & creamy!!!! I don’t want to ruin it, but I do want a little extra umph for a party coming up!
Hey Samantha, I can’t really say if that would turn out, I would suggest giving it a try before you make it for the party. After all you can never eat too much cheesecake.
this cheesecake looks amazing! I also made the move to WP and I know how you feel! Your site looks great:)
Thank you Dina, I certainly like WP, a bit of a learning curve, but well worth the change.
i just made this and it came out superb
That is terrific Christine, thank you for letting me know.