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!
Hi I was wondering if the lemon is necessary?
Amanda, If you prefer, you can leave the lemon juice out.
What happens if you forget to wrap the pan in foil? Will the cake burn?
I Baked two first, it tasted great but I cut it about 30 mins after I took it out the oven and putting it in the freezer. Currently waiting to see how the third one will turn out I forgot the foil on the pan for this one though hopefully it still turns out great. I’ll make sure to let this one sit overnight or chill before I cut it
HI Phil, I just saw this message. 30 minutes is way too soon to cut this cake I bet you found. It really needs to cool completely and I find the texture is way better after it has been refrigerated for several hours or best overnight. How did your third cake turn out?
Amazing! This is so good! I made it for Easter dessert! My family and I loved it! It was so easy to make!
Happy East Livvy, so happy your family enjoyed the recipe!
I think i forgot the cornstarch I took it out but dont remember putting it in oh no am I doomed
Let me know Lynn, how did the cheesecake turn out?
I was wondering if you had used this recipe to make cupcake sized cheesecake bites. I’m just wondering if it would firm up ok or not. It sounds like an amazing recipe and wanted to try it for Easter. With kids I prefer individual portions, less chance of their hands contaminating everything. Thank you for any suggestions.
Hi Rebecca, I have not tried this recipe in individual portions so I would just be guess if it would be successful. The baking time would for sure be less.
This came out perfect! Thank you!
Awesome Crystal!
Made this for my husband’s birthday. It was a hit with everyone. This was my first EVER attempt at a cheesecake, so if I can do it, so can you!
Tish, what a nice birthday present for your husband, so great it was a success!
is an excellent cheesecake and have made it several times and love it,
thank you for sharing this wonderful recipe
Thank you Angeline for taking the time to drop a comment and rate my recipe. So glad you enjoyed it.
First time making cheesecake and it turned out perfect
Wonderful Clara!
The very best cheese cake going , every time I make it every one raves about it, ( makes me look like a great cook) one day I will trying gram cracker crust ,
Thank you so much Mary, can I ask you a favor to give my recipe a 5 star rating. Helps others find it a search.