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!
Made this for Christmas Eve. We are a family of cheesecake lovers. This was one of the best cheesecakes EVER. I used in a regular oven and it only took 2 hours. Came out PERFECT. Thank you for this recipe! Saving FOREVER!!
I’ve made at least 20 of these cheese cakes over time for friends they all say it’s the best they have had
Could I substitute some Mascarpone cheese for some of the cream cheese? I had a cheesecake at an Italian restaurant once that was the most light and fluffy cheesecake I have ever had. It was also crustless. The menu stated it had cream cheese, sour cream, and mascarpone in it.
Hi Laura, I can’t be sure how the cheesecake would turn out using mascarpone cheese, as I have never tried it.
My wife is a cheescake maniac, has tried it everywhere and is hyper critical, and declared this to be The Best Cheesecake She Had Ever Eaten. It is flawless and exactly what you dream of when you dream of cheesecake. It did not, however, come out as tall as in the picture, and I don’t think I overwhipped. Ten inch pan, convection oven, 2 hours, everything the same. Any reason it came out half the height? Not complaining, mind you!! I am making two of them this weekend for various events.
I didn’t get this recipe from here but it is the one I use . It is really delicious and easy to make. Everyone loves it.
Made this recipe yesterday for thanksgiving….. my first attempt at cheesecake
And, thanks to a the lack of springform pan, i got one pie pan size and two smaller cheesecakes. I used Spanish flan pans. The best cheesecake I’ve ever had! I made sure all ingredients were room temp, did the water bath and ignored the oven until timer buzzed when I turned it off and ignored it another hour.
I made a simple topping with a bag each frozen raspberries and peaches, a little lime juice, cinnamon and vanilla and sugar
I highly recommend this recipe. I have a new party trick. Thank you so much!
If 2 hours in a convection oven, how long do you bake in a regular oven? Appreciate your help.
Cecil, probably another 15-20 minutes. Here is a great video to help you check for doneness https://www.tasteofhome.com/article/cheesecake-test/
This was so easy to make & so delicious everyone asks for it. Need a pumpkin version please💕
At the one hour mark, the cheesecake seemed to be done, jiggles in the center, but the top has no sign of browning… if waited till it’s brown, will it be overbaked?? As I’m used to checking cheesecake till the center jiggles… please advice… thanks in advance!
I think it would taste awesome!
Amy, mine has never been done in 1 hour, also if you are baking on convection mode it will brown more than when using a non convection oven.
I have used monk fruit sweetener in this recipe instead of sugar and it is wonderful! I reduced the monk fruit to 1 1/4 cups as it is a little sweeter than sugar. I have also exchanged 1/2 teaspoons of xanthan gum in place of the cornstarch. These substitutions make an amazing cheesecake and it’s low carb/keto. You absolutely cannot tell that it does not have sugar in it. I have made this cheesecake a lot with the substitutions and as it is written and it turns out wonderfully every single time!
Thank you Crista!!