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 love this recipe!! I added an extra 1/2 cup of sugar and baked it at 325°f for 3hrs.
If I wanted to make smaller cheesecakes with this recipe what size pans should I use and how many? Or a better question may be how high should the batter be in the pan? 1/4, 1/2 or 3/4 full?
Hi Aysha, if you use smaller pans, be sure batter is not more than 3/4 full. I would also make the side of the pan a bit higher with foil to make sure no batter overflows.
Do you still cook it the same amount of time with the crust and less sour cream?
Yes Robin, baking time shouldn’t change.
I made this for my cheesecake-loving sister-in-law who is gluten free. We all loved it and only missed having a crust a tiny bit. I had to cook mine for 3 hours in a standard oven, but I followed all the other instructions to a T.
This is the only cheesecake recipe I use. I’ve been using this recipe for many years. Comes out perfect every time I make it. I live in Colorado (above 6,000’ altitude) and have never had to make any adjustments. It’s always delicious and gluten free. Thanks for the fantastic recipe!
Thank you Cindy for taking the time to rate and drop a comment on my cheesecake recipe.
Can I use a 9 inch pan?
If you use a 9inch pan be sure to build up the sides with foil wrap so it doesn’t flow over.
I have used a 9 inch pan every time I’ve made it and it hasn’t overflowed. It always looks like it might but never does.
So I love cheesecake and have been trying various recipes throughout the years and I NEVER put my pan into water to cook. It always leaked and was a pain. What I do is place a large pot of boiling water on the bottom rack and the cheesecake on a middle rack above the pot. I’ve never had my cakes crack this way!
I did the same. Love shortbread so made an almond shortbread flour based crust. Have a convention oven as well so am waiting for it now. I’ve been making cheesecakes for years so I didn’t bother with the bath wash, however lined my racks with foil in case of spillage, but I have a large springform. I’m going to make my own caramel sauce for the topping and drizzle along with sliced almonds. Yummm. Can’t wait to try it tomorrow for lunch at my sisters.
Can I get the recipe for your shortbread crust?? That sounds AMAZING!!
I made this for the 4th of July and put blueberries and cherries on top. It was amazing!!!!!!! I baked it at 300° for 2 hours in my regular oven and it was perfect!!
Thank you Holley, blueberries and cherries as a topping sounds delicious!
My husband requested a cheesecake and I picked this recipe online because it looked fairly simply and straight forward. It came out amazing but I feel like my cheesecake was no very tall lol. It is maybe 2 inches high. I’m wondering what I did wrong. The taste is lovely and creamy, it’s just so short.
HI Elicia, it is really hard to know exactly, but sometimes overmixing can cause this.
I am very happy to have this recipe. My first bite, I close my eyes and pretend I am a princess and don’t have to share. We used this recipe for our wedding. We did not serve cake 🙂 genius recipe. I make it with Munk fruit for those who need it with extra love rather than sugar and offer both for parties. I love the compliments and empty plates.
Awesome, and thrilled you used this recipe for your wedding. Wishing you the best!
Ok Laureen I finally made this cheesecake!!! I actually made it twice within a week of each other. This recipe is amazing it is the only one I found that has butter in it which I believe adds to the richness of the taste. I received multiple comments on how good it tasted. I cooked the cheesecake in regular oven on 325 for 1 hr and 30 mins then I turned off the oven cracked the oven door about an 1-1/2 inches using a metal measuring cup as a wedge and left the cheesecake in the oven for an additional hour. No cracks perfect cheesecake. The first time I made it though I forgot to move the oven rack to the lower middle position and I got surface cracks on 1 side. I also made the first one with a crust and the second one without a crust for a Red Velvet Cake layer.
Wonderful Jeffrey, a Red Velvet cake layer sounds delicious!
It was phenomenal I wish I could post a picture of it!!!!
Thank you Jeffrey!