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!
Only issue I had was that it didn’t brown. By the time I realized it, it was too late. It was already baked and I didn’t want it to crack. I loved it, and so did my friends, all of whom had never had crustless cheesecake.I
Thank you so much for this recipe. It is by far my favorite Cheesecake recipe, better than any restaurant. Came out great the first time, I felt like a pro. Is it possible to make it using 8oz mason jars for individual mini cheesecakes? Would that affect the cooking temperature or just the time? I plan to use your strawberry sauce recipe next time.
Thank you so much Dayelis, I would bake at the same temperature and not sure without testing, maybe half the baking time? And with the strawberry sauce sounds yummy!
Hello..it’s Jenn
So it turned out beautifully…I’m goung to add some lemon curd and a little whipped cream..how do I add a photo??
Thanks Jenn for taking the time to let me know 🙂
Hi Jenn, I received all your comments and tips, but for some reason my computer is not updating so I can post them. Hopefully it will update soon and I can share them.
Hey gang!! So mine is still in the oven…
I added 2 reg Philly cream chz and 2 Mascarpone…hee! Hee!!… I also made in a “lemon” cake and added 1/2 c.Lemon juice and about 1 1/2 lemon zest…it will be done in about 10 mins
I’ll keep y’all posted
Jenn, Love to hear how the cheesecake is with your substitutions. Have a wonderful Thanksgiving.
I love this recipe, use it all the time!! I have celiac disease, it is my go to dessert to bring to parties or just have once in a while! I would love to adding pumpkin for the holiday, just not sure what to omit??
I made your cheesecake and put it in the water bath but some water got through the pan. I’m letting the cake cool down before I put it in the fridge overnight. Any suggestions?
Hi Sintori, I hope it still turns out tasty for you.
I have had mine in for 2&1/2 hours and the top is not brown yet.. I switched it to regular bake instead of confection and now I see steam from the water .. I also forgot the lemon juice- I hope it turns out ok
Has anyone baked this in a conventional oven? Just wondering how long to bake it!
I’ve got mine in the oven right now. It’s only been in for a half an hour so far, but I will get back on when it’s done and let you know if you’re still interested.
I would love to know about how long it took to bake!
Why the cornstarch? I have never out cornstarch in Cheesecake, is there something different about this one?
Diane the cornstarch helps prevent cracking.
I make THIS cheesecake once a year at the holidays going on 4 years now. On my deathbed, this will be my last request. It is the ABSOLUTE BEST!
Hi Lysa, I was very saddened by your comment. I not sure what is happening for you, but thoughts and prayers going your way.
Hi Laureen, I’d assume Lysa meant that this cheesecake is so good she would request it be made for her IF she was on her deathbed! :]
I am planning on making this cheesecake for Turkey Day this year; it sounds absolutely scrumptious!
OMGosh, I must have been exhausted when I read and replied to that comment. Rita, I hope you enjoy the recipe as much as my family does.