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, this cheesecake looks so delicious! Is there a way to bake it in a 6″ pan?
You could try halfing the recipe.
Just wondering if you could simply place a pan of water under the cheesecake, rather than sitting it right in the bath?
Have the cheesecake bake in the water bath keeps it cooking evenly and it will have less tendency to crack.
hi
i dont have a 2nd pan big enough to do the water bath what temp would i set the oven to
You would still bake at 300 F degrees. Not baking in the water bath, cheesecakes have a tendency to crack.
I use a big deep oval foil roasting pan. then throw it away. It is so woth the extra cost.
Is it necessary to add cornstarch to this cheesecake recipe? Thanks
I like the texture a bit of cornstarch adds to the recipes, but if you prefer you can leave it out.
It doesn’t say when you add in the sugar at all
try reading step 7!
Why on earth do people give One*Star because they can’t find where to put the sugar??? Consider that very rude, not a rating, especially when they didn’t read everything🤔
I followed your direction including using a convection setting on my new oven. It is absolutely beautiful. Your timing was perfect,, can’t wait to serve it. My house smells amazing too.
Hello I do not have a convection oven and I really would like to make this for Easter which is not that far away hopefully you can answer me soon what degrees should I use for a regular oven and how long do I bake it for?
Hey Mirtha, a regular oven will work just fine. It may not brown as much on top and may require a bit longer to bake. Still bake at 300 degrees F but may have to bake 15-30 minutes longer. Check out this great video to help determine doneness of cheesecake https://www.youtube.com/watch?v=XkwbSGEczHQ
My very first cheesecake, it turned out beautifully and my family loved it. Looking forward to me making another one. And no cracks.
Wonderful Brenda!
I have made this with a gram cracker crust A few times, but the center of the crest is always soggy. Does anyone have a crest that does not get soggy? But they have these done it yet?
Question: My convection mode automatically reduces the temperature by 25 degrees. Do I set at 325, or go with 300?
Judy, I would set the oven to 325
Can this be frozen? I’m trying to make an ice cream cake with brownie and cheesecake for my sister and this is perfect with no crust and if I can freeze it and amiable tk handle it to put it on top it’ll be perfect!
Yes, you can freeze cheesecake.
This was really good. Make the strawberry sauce. But double or triple the amount so you have enough. I doubled it and it wasn’t enough. Very easy to make. I cut back a little on the sugar.