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 wondering could I replace the sugar with splenda?
Hi Kate, from some of the comments on my cheesecake I see people have tried it successfully. I how ever have not used a sugar substitute so would not be able to help you with measurements.
Hi Laureen, this is my first time making a cheesecake so you know I was nervous!!
Omg your recipe came out fantastic. So many compliments. I did let it bake 2hrs and 15 minutes at 300°. Will definitely recomend this wonderful and tasty cheesecake. Thank you
Thank you Julie for taking there time to rate and leave a comment. So glad you enjoyed the recipe.
I’m twelve and I made this cheesecake all by myself it was a first-time experience making cheesecake, it had its challenges like putting water in the pan without the water splashing but it was one of the best cheesecakes I’ve had, I loved the taste texture, and look of it. Waking up in the morning and having my family rave about made me feel great.
That is so awesome Lucia. I love that you like to bake. Cheesecake is challenging to make, so you must be so proud of yourself, and that your family enjoyed it!! Congrats!
This recipe seems great but there are so many pop ups that I can’t navigate the page or even dream of printing. Too many sponsors to be of use!!
Hi Sabrina, sorry I know ads are a bit of a hassle to see on blogs, I hope you understand, but these ads help me pay for the expenses I incur running my blog. This always me to share my recipes for Free. If you click onto the print button the printed version does not contain any ads.
Fantastic recipe! I made this for Christmas and it was a huge hit. My girlfriend requested one for her birthday tomorrow and it’s currently in the oven. For those using a regular oven I bake mine for an additional 15 minutes then I turn off the oven and let the cheesecake cool in the oven before refrigerating.
Thank you so much DM for your feedback and taking the time to rate my recipe. I appreciate it!
Best cheesecake ever!!
I would like to halve this recipe for a 7 inch pan
Gloria I have not tried this myself but from comments I’ve received people just 1/2 the ingredients for the smaller pan.
My first time making this was Thanksgiving and it turned out delicious, made again for a company pot luck and everyone told me how wonderful it was, tried again for the 3rd time and cannot speak more highly of this cheesecake, it looks amazing and taste even better, I have found using dental floss really makes it look beautiful,with nice sharp cuts and looks like I bought from a high dollar bakery. I did follow the directions and it comes out perfect every time. This is the best cheesecake and will be passed down to generations to come. Thank you
thank you so very much Sheila, great tip on using the dental floss to cut the cake!!
Made this for Christmas and it was delicious! The recommended cooking time was perfect and there were no cracks! I used Biscoff cookies and added a crust and it complimented the the cake. I have to say that this recipe will be going into the favorite pile and it will be highly requested for years to come! Thank you for sharing your love of food!
So glad you enjoyed the recipe Kelly Jo, biscofff cookie crust sounds delightful.
Best cheesecake recipe ever! I’ve made this recipe exactly as written so many times and it’s alway a HIT! Well, this am (Christmas) I went to make it but realized I had no sour cream! I was horrified. However, I DID have ricotta cheese. So, on a whim, I replaced the sour cream with ricotta cheese and added some orange zest. It came out beautifully. Someone asked about cooking it for no cracks; the trick is to make sure all your ingredients are at room temperature. Also, for those not cooking with a convection oven, bake at 315 F for 2.5 hours.
Hi Darren, thanks for the helpful tips. The orange zest sounds delightful.