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!
Hi! I am searching for the perfect cheesecake recipe, nice and tangy, without being overpowering. I was wondering if you could tell me… Does this cheesecake have a nice tangy taste to it, or does it taste more like a vanilla-y cheesecake? By “vanilla-y” I mean no tang, just sweet and cream cheesy? Super curious! Found your recipe on Pinterest, thanks so much!
I would not consider this a tangy cheesecake, sorry I can’t help you with finding that recipe, I don’t know of any that I could recommend.
That makes one pretty cake! I love the height!
Thank you Megan, love you taking the time to drop a comment!
Hi, my cheesecake is in the oven now. Is there a method to removing the cheesecake from water bath. I’ve made cheesecake before but never used water bath. Thanks!
BTW this is a birthday present for my girlfriend.
Have a great day!
Hey Robin, I always get my oven mitts a tad wet on this one. I tried really large tongs once and almost dropped the cake. Hope your girlfriend enjoys the cake. Remember its best refrigerated for a while to set properly. I like to make it a day ahead.
now that’s a cheesecake!! Stunning!
Thank you Alice, I enjoy checking out your blog http://hipfoodiemom.com
The cheese cake turned out perfect! Loved it, thank you!!!
That is terrific Sheila, wish I could share a slice with you.
I also wanted to ask if this cheesecake can be frozen – thanks.
Hi Judy, I’m not going to be much help here as I’ve never froze this cake before, so can’t guarantee the outcome. But as far as I know cheesecake freezes well.
Thank you for a delicious recipe. This cheesecake is oh so yummy, and melts in your mouth. My cheesecake did not brown at all on top due to the water bath – not sure I like the color as It’s yellowish. How could I get it to brown a little?
Hi Judy, you could get the top to brown a bit by turning your oven to broil for the last few minutes of baking. You would have to keep a very close eye on it so it doesn’t scorch and burn. I have a convection oven and that does tend to brown the top of my baking a bit more.
What size springform pan is used
I used a 10 inch springform pan. Just make sure it is not a short one as cake rises quite a bit.
I made this cheesecake last night and it was perfect. The whole family loved it. 🙂
That is wonderful Jennifer, thanks for letting me know.
Is the oven time for a convection oven? The comments are confusing. I don’t see any mention of convection in the recipe
Hi Danita, sorry for taking a while to respond. I was away on a humanitarian trip to Mexico. I have a convection oven which I usually bake in. If you don’t have a convection oven the baking time may be slightly longer.
Thanks for update. You replied quickly. I’m not sure if convection is the standard in Canada, but I would recommend noting that the recipe bake time is for a convection ovens to help others. Unless I missed it somewhere but I looked several times and couldn’t tell. Bake time in a regular oven was closer to 3+ hours at 300 degrees. I just discovered your site and love the mix of cooking and art. You are very talented.
Thank you Danita