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!
Hello
I live in mountains Is there something I need to do our ad for the altitude difference
Hi Karen, I have not heard of anyone living in higher altitudes having any issues with the recipe.
Love Love Love! Doesn’t need a crust and is awesomely creamy & delicious!
Thank you very much Rosemarie!
I have made this recipe several times and it is always a huge success. Everyone always says it’s the best cheesecake ever. They even tease me and tell me it’s store bought Thank you for such a wonderful recipe.
OMG, best cheesecake ever had in my life. My daughter loves this more than Cheesecake Factory or anything she ever tried. Closest, and equally good, cheesecake I have had from a store called Wegmans in VA/NY, which was the best cheese cake I have had.
Thank you Laureen for the recipe and super easy instructions!
Ahmad, thank you very much. Makes me super happy that you tried my recipe and enjoyed it. Appreciate you taking the time to leave me a comment and rate the recipe.
I made this for the first time and everybody loved it thank you so much I’m very proud of the cheesecake I made
Your recipe was easy to follow and now I have a list of requests for the cheesecake buy friends and family by the way I added cherries on one of them and strawberries on a different one both were fabulous
Thank you Aloysius. Caramel sauce tastes great as well.
What is the better cooking time for a standard typical oven 300 and 325? I see people recommending both here? I really don’t want to over cook my cheesecake but I also want it to be completely done.
Hi Jeff, I always bake 300ºF using convection mode for my oven.
Thank you for sharing such amazing cheesecake! My entire family is in love with it.
Thank you Becky for taking the time to comment and rate my recipe. Happy your family enjoyed the cheesecake!
I made this for my family and it was delicious!!.. Never missed the graham cracker crust, since it’s usually left after we have a regular cheesecake.
Excellent! Light and fluffy, great taste.
I am planning on making this for father’s day and wanted to ask about the gram cracker crust. Do I need to do anything different with this recipe if it has a crust?
There would be no changes to the recipe by adding graham crust. Make sure it is well wrapped in foil to prevent water getting it from the water bath it bakes in. I like to use heavy aluminum foil.