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!
Made yesterday, following the recipe to the letter and it’s AMAZING! I only wish you had exact cooking time for non-convection oven, my top didn’t get as brown as yours. This is exactly the type of cheesecake I like, crumbly but creamy. YUM! If I ever get to go to parties again, this is going to be my signature dish 🙂
so happy you enjoyed the recipe, thank you Deirdre. In a non convection oven the top will not get as brown.
How can I make this cheese cake pumpkin or chocolate or blue berry\raspberry swirl or with a brownie bottom!? This is the only recipe I will ever use and I need to know how to modify it!
Hi Kim, time for me to try some different flavoured versions so I can recommend tested measurements to you. If you check through the comments some people have tried various flavours.
Always comes out perfect everyone always requests that I make this cheesecake graham cracker crust is classic way but I think I’m going to make a shortbread cookie crust next time
Thank you Alessio, a shortbread cookie crust sounds very yummy!
Awesome!!!!
I make cheesecakes all the time this is by far the best recipe I’ve ever used absolutely delicious was wondering if you give me a helpful hint on making into a pumpkin cheesecake for the full season
Hi Natalie, thank you. I have not made this cheesecake into a pumpkin version. Maybe time for me to do a bit of experimenting.
Why does cheesecake rise so high and yet deflate somewhat before coming out of the oven. Sometimes I have even left it in oven until it is cool. But it still deflates from the beautiful height.
The cheesecake will deflate a bit, but if it does quite a bit it may be from overmixing or not starting with ingredients at room temperature.
My daughter is allergic to egg yolk. Will this still turn out if I don’t use the yolk?
Hi Lee, this cheesecake would not turn out without egg yolks. sorry
The best thing that we’ve found to use to hold the water is a big deep dish pizza pan. Leaves about 1.5 inches on either side of the springform and the water reaches just shy of halfway up.
Great tip thanks Jake
Just wanted to say I have made this twice and it has blown me and everyone who has tried it away. The second time, I made a chocolate version and it was also incredible. If anyone is debating on which recipe to use, this is literally perfection.
Thank you Matthew, a chocolate version sounds decadent!
What do you add to make the cheesecake chocolate or raspberry?
In my experimenting, I melted together small equal parts of semi-sweet and milk chocolate chips into a small amount of heavy cream. Slowly heated it all until melted and added it to the final mixture. Mixed well before pouring it all in the pan. Came out beautiful.
What an awesome recipe, I stuck to the details and it came out perfect. The cheesecake was finished in a day by my family. Love the recipe. Thank you
Thank you so much Zaheda for taking the time to comment and rate my recipe.