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!
Just made fir the second time. I’m from New York snd hate to blow my own horn but they were both the best I’ve ever had! First one I did s graham cracker crust, yum.
I made this a couple of weeks ago and it was a hit. Only the second time I’ve attempted a cheesecake. My first was a pumpkin cheesecake and it was good, but not as good as this one. Super easy. I followed the recipe to the letter. It came out so creamy and not too sweet. Everyone in my family loved it. This will be my go to cheesecake recipe.
Has anyone made it with a crust? I don’t think it would affect the recipe but if it does, please share.
Monica, just a simple graham crust works well with this recipe. I have also made my gingersnap crust for this cheesecake https://www.artandthekitchen.com/gingersnap-pie-crust/
I have been making this one of a kind cheesecake for about three years now. I didn’t like cheesecake until I discovered this. I make it for lots of occasions and is lives by everyone. Thank you so much for this lovely dessert. I make a raspberry sauce to top it. Divine!!!!!!!!!!!!!
I’ve made this recipe a gazillion times and I always do it with a crust. Usually w/Nilla Wafers, but my new favorite crust is made w/Vanilla Cupcake Goldfish. I kid you not. Now everyone I’ve made one for requests that crust!!
What is the recipe you use will it work if I do graham crackers
I have always make this with a cookie dough crust. I use a shortbread cookie recipe and pat into the pan on the bottom. Then I roll a strip for the sides and carefully fit it into the springform pan. I bake it at 350f for about 8 min to set, then fill with the cheesecake batter. Make sure the pan is wrapped in foil before placing in the bain- marie and baking per the instructions.
I followed everything but my top came out round on the top edges and not flat as pictured. What did I do wrong?
I absolutely LOVE this cheesecake, it is a never fail. I make this cheesecake sometimes with biscoff and grahm cracker crust and it turns out great!
Thank you Catnel for taking the time to comment and rate my recipe!
I’ve made this for my grandmother 2 times now, currently making the 3rd for her 80th birthday and I added a shot of espresso just to see if it gives any hint of flavor. It’s been my go to for many holiday dinners.
Made this cheesecake with a Caribbean twist adding a small amount of chopped raisins soaked in rum as used for our black cake. Iba e a question though, can I freeze it because it’s way too much for just two.
Perfect recipe! I added a graham cracker crust, but followed the recipe other than that.
I’ve made countless number of cheesecakes, but this was absolutely fabulous! Thank you so much for the recipe. Everyone loved it!
EVERYONE LOVED IT! MY HUSBAND SAID IT WAS THE BEST ONE EVER AS DID EVERYONE ELSE IN MY FAMILY! I COOKED IT EXACTLY AS STATED. USED CONVECTION AND TOOK IT OUT AT EXACTLY 2 HOURS. DECADENT.
Thank you so much Gail, hope you have a wonderful Holiday season.
This is the very best cheesecake recipe I have ever used. I will never use any other cheesecake recipe again. Thank you for sharing it.
Wonderful, thank you for trying my recipe Trisha.
Hi Laureen, Merry Christmas! This is the 4th time I have made this cheesecake. It is absolutely delicious and everyone that taste it has to have your recipe. It is my GO TO cheesecake recipe. Thank you so much! Chuck
Hi Chuck , Merry Christmas. Thank you for taking the time to comment on my recipe. So glad you enjoy it. Can I ask a fav, to come back and give it a star rating.
Of course 5 star Laureen!
This is hands down one of the best cheese cake recipes ever!