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!
I’ve made this recipe multiple times but sugar free and with a touch of Xanthum Gum. Soooo good!
For one, I added about a cup of fresh lime juice and cooked an extra 1/2 hour. That was great.
Thank you for this recipe. It’s great for Keto!
thanks Tracy for the tips!
This recipe is amazing – its not difficult and so worth it! Making my second one for Father’s Day!
2nd round of baking this cheesecake. It is bookmarked and my official favorite!!! It’d Amazing! I love the browned top, and creaminess. Just perfect. I am trying crustless this time around. I know my Dad will enjoy this for Father’s Day!!
Thank you Hanna, I’m sure your Dad will love it. Can you do me a fav and rate the recipe. Helps me rank in google better for people to find the recipe.
Amazing cheesecake. I made it and it turned out perfect! Amazing recipe! Loved it so much so tasty! ❤️
thank you kindly Liv.
Am I missing g something there is no flour in receipe
Correct Karen, no flour. Cornstarch is used.
I just made this the other day, and it’s one of the BEST cheesecakes I’ve ever had!!! I made a few changes based on what I had on hand: I used two Tbsps of flour (I had no cornstarch,) Truvia instead of pure sugar, and I had only 1 cup of sour cream in the fridge. It was still AMAZING!!!!!
The bake time was definitlely shorter, only 1 1/2 hours in my oven. Had I left it in the full two hours, it would have burned😔So please watch it closely if you are using a diet sweetener. I highly recommend this cheesecake!!!!
Karen, I used flour, it was perfectly fine!!!
Has anyone tried substituting the sugar with another sweetener to make it more diabetic friendly?
Thank you for any input!
I just made this cheesecake for someone’s birthday and they require low-sugar / carb desserts. I wanted to make it with Splenda, but I knew it would alter the bake in some way. Instead of substituting all the sugar, I went with half and half — 3/4 cup Splenda and 3/4 cup sugar. I read online that the substitute can cause custards to bake firmer/faster, so I applied that logic and watched the bake closely. What I gathered by the result: the cheesecake actually baked about 40 minutes faster than the 2hr bake time listed for this recipe. I have a convection oven and never opened the door. It was actually pretty well browned just after an hour of bake time. So, watch for the browning and whether or not you have the slight jiggle toward the center that lets you know it’s just about right in creaminess. My internal temp reached just above 150°, which is where cheesecake should reach. As for texture and taste, I won’t know until tomorrow 😉
P.S. Make sure you have a taller springform pan, as this recipe rises pretty high and you’ll need that extra bit. I’m only assuming the sweetener substitute is what caused a much faster bake / browning. If I had left it the full 2hrs — or even another 10 min — it most definitely would have been sadly overcooked.
Yes. I fully substitute it with Swerve or Mink Fruit every time I make it. It’s delicious! I sometimes add lime or coffee and add an additional 30-45 minutes to the cook time, depending on how much additional liquid. I also add a bit of Xanthum Gum instead of corn starch,
I hope this helps!
Hello! I only have an 8 inch spring form pan. How can I change the recipe to fit it? Thanks
Taylor, I have not ever adjusted the recipe to accommodate a smaller pan, so without testing I’m not much help to you. You could try baking extra batter in paper lined cupcake pans. They would require less baking time than the cake pan needs.
How much does it typically rise do you think?
Hello,
I want to make this, but would like to add a graham cracker crust. I saw somewhere in your notes that a Crist could be added. I’m not much of a baker and I have no idea how to go about that 🙂 Any suggestions/recipe? Do I add to the bottom of pan and bake it all together? Thanks!
Amy, here’s a great link to making a graham crust for the cheesecake. https://www.lifeloveandsugar.com/graham-cracker-crust-recipe/
I am wanting to try this recipe to surprise my husband for our 15th anniversary! He loves cheesecake! How important is it to use the aluminum foil? I hate using it on my food and am wondering if I can bake it without the foil? Thanks for your help!
Hi Colleen, the aluminum foil goes around the pan to keep water while baking in the water bath. It does not touch the cake.
Baking two small ones now! Can’t find a roasting pan for the larger one. Could I bake without a water bath?
Hi Jeffrey, using a water bath is a superior method for baking cheesecake, although you can bake without it. The cheesecake is more susceptible to cracking on the top.