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 is the best cheesecake ever! I have made it many times but with a crust. I have had so many rave reviews!! Thank you for sharing and Merry Christmas to you!
Thank you so much Camille, Merry Christmas
In the oven now!!! Can’t wait to present this tomorrow for Christmas Dinner dessert!
Is there anyway I can add pumpkin to this?
Also, just wanted to say, I’ve made this cheesecake over 6 times and it comes out perfect every time! Everyone says it’s the best they have ever had!
Abraham, I have never tried, but my guess would be it would not turn out the same.
I’ve made this recipe a few times now and it’s one of the best I’ve found. That said, I’ve never gotten anywhere close to the browning on top that your photos show–mine come out perfect on the inside, but pale yellow on top. Do you think I could blast it under higher heat for a few minutes at the end?
Hi Daniel, Are you baking in a convection oven? That is usually why the top browns more.
You say your using a convection oven. Was the temperature you gave based on regular or convection temperature?
My oven auto converts for convection baking. The temperature is for regular oven.
What is the Convection Temperature? My Convection doesn’t auto correct.
Bake at 300ºF Lynette.
Convection temp at 300° F?
Sorry to be a pain. Just want to make the perfect cheesecake and yours is the most beautiful I’ve seen. Trying to duplicate what you’ve done.
I’ll definitely come back and post a picture for you. Making next Saturday and Serving next Sunday for a Birthday Dinner.
Thanks again.
Lynette 💕
Is that 300°F Convection?
Still a little confused. Sorry 😐
Just want it to turn out fabulous!
You have the recipe that my ex husbands family always used. Mine just never gets golden on top. So wanting to use the convection method. Correct me if I’m wrong:
300° Convection Oven
(Fan or no Fan)
300° Regular Oven
Yes I would bake at 300ºF on convection (fan on) That should brown up the top. I have found convection ovens tend to vary so keep close eye to avoid over baking.
Is it possible to use this recipe and add a crust?
Yes Marilyn a crust works well with this recipe.
I normally do not like cheesecakes, but this cake is a taste of heaven. Seriously, it is so smooth. My husband added an extra egg and it is the best cheesecake I have ever eaten. Highly recommend!
Thanks you for taking the time to comment and rate the recipe Jacqueline!
8 tablespoons Susanna
Is there a video you can still watch on how to tell when it’s done
Here is link Evelyn https://www.youtube.com/watch?v=XkwbSGEczHQ
Hi! I Have made this one last year and it was great! This year we moved and I have a gas stove….I have made 2 of these and they are not rising any…Is this due to my stove being gas? Maybe the temperature is off in stove and needs to be adjusted?? Why do you think it’s not rising?? Please help!
Hi Tina, I have never baked with a gas oven but I don’t think it should have any effect on rising. I would test oven temperature with an oven thermometer.