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!
Best low carb cheesecake ever using erythritol & monk fruit in place of sugar. Then melted a Lily’s low carb chocolate sea salt carmel bar drizzled on top. Heavenly:)
Google says if I use a 9 x 2-1/2 pan it will hold the same batter as a 10 x 2 pan. Is the 10 x 2 the size you used?
My son just made this cheesecake in a 9 x 2 1/2 pan and it turned out great!
Do you think it would still work with a thin graham cracker crust?
I have made this with a gram cracker Crust, and both times the center of the crust was soggy, but if anyone’s made it and not have a soggy center at appreciate any information on how to prevent it from being soggy
Evelyn, are you sealing the baking pan really well so water doesn’t seep in?
I bake the crust for 10-12 minutes and then allow.it to cool completely before I add the cheesecake batter and bake. This is how I keep my crust from getting soggy
Hi there, I baked this cheesecake yesterday and it was very tasty..I halved the recipe and baked it for 1 and half hours. The only thing I noticed was the top of my cake wasn’t that brown as shown in the pics above..can u tell me what would would have gone wrong ?thanks
Hi Liz, did you bake in a convection oven? The top will brown a lot more in a convection oven. And from my experience different ovens can bake differently as well.
I always pre bake the crust for about 10 minutes before I put any liquid in so it’s not soggy
Should butter be salted or unsalted?
I usually use unsalted butter for baking, but have done this recipe with salted and didn’t notice much difference.
Can this be made in an instapot?
I have made this a few times now and my family just loves it! It is truly the best cheesecake I have ever had and I so appreciate the recipe. If I were to want to make it with a graham cracker crust bottom do you have any suggestion as to how I would do that? Many thanks. Happy new year!
Happy New Year to you Elizabeth, I would just make a simple graham crust. Recipe on the box of graham crumbs has always worked for me.
Thank you so much Laureen!! Hope 2021 is a great year for you and yours!
So delicious! Not too dense like most cheesecakes.
Can I use parchment paper on the bottom so I could put it on a platter Ayer it’s cooled
Yes parchment paper works great.
Simply delicious!
This is my go to cheesecake!! I have not had one person say it isnt the BEST! Thank you so much for the recipe!!
I have used this recipe many times now, it’s the best cheesecake period. Can you tell me how long it would take to bake a 7” cheesecake the same way you suggest?
Hi Christy, as a Keto person, I’ve made many cheesecakes using Swerve sugar substitutes and it works beautifully. I wouldn’t sub almond flour for cornstarch, they behave in two different ways. Besides, it isn’t much and shouldn’t affect your blood sugars. Good luck and enjoy!!!
Mine cracked! It will be okay though, because my husband wants cherry cheesecake so I’ll hide the crack with topping! Any idea why it cracked so I can prevent it next time?
Hi Niki, did you bake in the water bath, have ingredients at room temperature? Also sometimes opening the oven door while baking can cause cracks as the draft causes a temperature change. And lastly overbaking can sometimes cause cracks. I hope it tasted great.
I made this cheesecake for Thanksgiving and had zero issues making it. The instructions were easy to follow. It was by far the best cheesecake I’ve ever made. Everyone at our dinner loved it. This will be my new go to Cheesecake from now on! Thanks for sharing your recipe.
Thank you, appreciate that you took the time to leave me a comment. Can I ask a fav to star rate the recipe. Helps google find my site.
I made this cheesecake for Thanksgiving and had zero issues making it. The instructions were easy to follow. It was by far the best cheesecake I’ve ever made. Everyone at our dinner loved it. This will be my new go to Cheesecake from now on! Thanks for sharing your recipe.
Elaine that is wonderful! Thanks for taking the time to comment and rate my recipe. Appreciate it!
The butter included half way into the ingredient list confused me. I had it softened and ready to add to the cake when I realized that there was no instruction to add it. Quick panic, scrolled thru lots of cheesecake recipes to confirm that there should not be butter in a cheesecake. Have made lots of cheesecakes, so my instinct was that it didn’t belong. So I guess the butter in the ingredient list was meant to be the butter to be used to grease the pan. Perhaps you could revise the recipe to clarify. It’s in the oven now, sans butter, so hoping it turns out!
Margaret, this recipe does include butter as outlined in step 4, beating the cream cheese and butter together.
Cake baked just fine without the butter. What does the butter add to the results? My cake is about 2.5” high – not super high bit respectable. Wld butter make it rise more? Serving tomorrow with cranberry cointreau sauce. I am sure it will be delish!
Hi Margaret, glad it turned out. The butter give this cheesecake extra creamy and smoothness.
Cake was delicious. I didn’t miss the butter at all! Phew!!
that is terrific Margaret! Enjoy the Holidays.
Hi, Lauren,
About how tall is the cheesecake after it cools? I recall a tall, fluffy cheesecake slices sold by Davidson’s Bakery in Chicago years ago that I think were about 4 inches high. It was very light yet rich and creamy enough. Thanks.
Hi Barbara, this cake doesn’t get 4 inches high, but still higher than you average cheesecake about 2 1/2-3.
Yikes. I clearly cannot read!!!’ Too late now! I am sure it will turn out. Stay tuned!!!!!!!!!