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!
It was a hit for my hubby’s cousin from UK. She loved the cheesecake without the crust. She said is the best crustless cheesecake compared to those she eaten in Czech. I have use your cheesecake recipe and make several time and is always turn out so good. Thank you for an amazing crustless cheesecake recipe.
Laureen, i made your tall NY cream cheese cake and added an addition 8oz cream cheese by mistake. It was heave! Perfect, very tall, luscious and had extra batter for a smaller 6” springform pan. Added extra lemon and vanilla to compensate the extra ingredient. Made the strawberry couli and in the center top sour cream and the couli around it.
So good to hear the recipe turned out for you even with the little mistake.
I made this and it was great! I would like to make this into a pumpkin cheese cake any suggestion please.
Thank you Cindy, I haven’t made this into a pumpkin cheesecake yet, so I will have to do some testing.
I’ve made this multiple times. Always great. Would like to make mini (4 inch) cakes. What is cooking time and how many will it make?
Hi Patty, tough question there as I have never made in mini pans. So just guessing that it would be 4 pans as they aren’t as high and bake time 1 hour to 1 1/2 hours. Here’s link to good video to help to check doneness https://youtu.be/XkwbSGEczHQ
I utterly love this recipe! I’ve made it four times now and love sharing it with friends! My lifetime cheesecake recipe.
A big thank you Dev, I really appreciate that you took the time to comment and rate my recipe!
The best , creamiest, tastiest cheesecake on planet earth. This gets 5 thumbs up from myself, my daughter and 3 daughter in laws …. Yummie !!!!! It’s a must for you to make this … Thank you for sharing !
Much appreciated Christie for the kind comments. I am so glad you and you’re family enjoyed the recipe!
Was wondering if I can use parchment on bottom of springform pan?
Hi Genny, yes parchment paper works well on the bottom of the pan.
Is it freezable?
Although I have never froze this cheesecake, it never lasts that long, cheesecake usually freezes well.
I found this recipe because my son can’t stand big thick crust on cheesecake. I just went out on a limb and hoped it would be amazing…made it last night for the first time…and his bday is today. I gave it to him after we had brunch with friends and I said, “Now really let me now how this is….be HONEST! New recipe.” He texted me after he got home and ate a big ol’ piece and he texted, “Mom — this is freaking AMAZING.” YAY! Thanks for giving me a perfect cheesecake recipe for him and for my stepdad. He is up next! 🙂 Melissa
How wonderful Melissa, you sure made my day with your comment on my cheesecake recipe. Thank you!
Have any idea if I could make with monk fruit sweeterer or other low carb sweetener instead of sugar?
Hi Marita, I have had people make the recipe successfully with sugar replacement sweetners, but personally I have not.
Amazing and naturally gluten free!!! My favorite! I always hate how recipes assume if it’s gluten free it has to be everything free. I have celiac, not a lactose/egg/dairy problem 🙂