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 Laureen, this was my first try at a cheesecake and I am so grateful that I came across your recipe. It is absolutely so rich and creamy it just melts in your mouth. I was a little skeptical of putting the boiling water in the pan next to the springform pan so I put a pan underneath the springform . After reading reviews I will give the aluminum foil around springform a try next time. I also added a graham cracker crust to my first cheesecake. I plan on adding chocolate swirl to this the next time I make it. Thank you so much for sharing this recipe. It is amazing.
Thank you very much Chuck, so glad you enjoyed the recipe and took the time to leave a comment.
My mother and I made this once and it turned out perfect. Now I am making it a second time and I got the cream cheeses from Costco and I put in 4 of the 500g ones! I only realized when pouring it in that there was so much extra mix! Anyway, can’t do anything about it now so in she goes and I saved half to maybe try and correct it by adding more egg, more sugar and more of everything else. I guess we will see! I don’t know what I was thinking.
I’ve had many oopses with recipes, part of baking lol. Hope it still turned out for you Andrea.
Was wondering how much of the contents would change proportionately if I was to use a larger 12 inch springform pan ?
Without testing I can’t really help you out with this question David, sorry.
Hi I haven’t made this yet but I was wondering if I could use a 9 inch springform pan because I don’t have another! Thank you in advance 🙂
You could, but build up the sides with parchment paper or it may overflow the pan.
So delicious! I’ve always been scared of cheesecakes, I always thought them to be fussy. But this was so easy and UNBELIEVABLY delicious. As good as I’ve ever had in any restaurant. I made a cherry sauce to go with mine and it was a hit, I wish I could post a picture! So glad I came across this recipie, thank you!
Wonderful Elizabeth, so happy you enjoyed the recipe.
Can this be made with graham cracker crust
Absolutely!
This is the best cheese cheesecake I have ever had or made. I made one change thought I made with a graham cracker crust.
Best cheesecake I have ever tasted.
Thank you so very much Marissa.
It came out perfect. Very creamy and delicious! It melts in your mouth! Thank you!!
Thank you Ana!
Hi there! I wanted to make this yummy cheesecake but I am have a 9 inch springform pan 🙁 will this recipe overflow if I use my 9inch? Thanks!
Hi Jenny, it may overflow. You could build the sides of pan up with parchment paper.
I came across this awesome recipe and I have gotten up the courage to try it but I think I need a few more pointers. I will be using a conventional oven and a 10 inch springform pan I want to cook it a little while then turn the oven off and crack the over door for an hour to let it finish cooking and cool down. I noticed that most of the times and temps given (usually 2 hrs & 15 minutes or 2hrs & 30 minutes at 300 degrees) is with the oven on for the entire cooking process. What temp and what cook time do you guys suggest if I want to turn the oven off at some point and crack open the oven door to let it continue cooking and cooling for an additional hour?
Hi Jeff, I’m excited you are trying my recipe. I am not going to be much help to you regarding adapting to accommodate the open oven technique as I have never done this and don’t have an answer for you. I would always want to test something before I could recommend methods. sorry