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. Is lemon requires
Or can I leave that off?
Hi Karina, you can leave the lemon out if you prefer.
What is the purpose of the cornstarch and can it be made without it?
The cornstarch helps the cheesecake set better.
I make this recipe frequently for friends and family. How can I add pumpkin to make it a pumpkin cheesecake?
The water bath usually helps with that..
I have made this recipe more than 3 times now, and it’s my favorite. I have a nana from New York, and she just adores this cheesecake, says it’s one of the best she’s ever had. I am wanting to try out making a pumpkin cheesecake with this same recipe. Do you think adding in a can or pumpkin purée would mess with the consistency? Thank you 😊
Jessica, I have never tried to make it pumpkin, so without testing how pumpkin would affect the recipe I can’t honestly answer that.
Hi, I just made this cheesecake for the third time and I’m not looking for another recipe as this is the BEST one by far! Simple to bake, but the taste is superb!
I used this recipe for the first time ever making a cheesecake. It came out perfect! No cracks in the top (which I had been warned about) and my family compared it to authentic restaurant cheesecake. I’m making it again for my son-in-laws birthday. Thanks for sharing this recipe.
One of the best cheesecakes I’ve ever made! So light and fluffy. I will be making this again.
I have tried many cheesecake recipes for years and finally is it. I mean the ny
Cheesecake I remember as a kid. I think it neede a little more flavor like almond from what I remember. I am 74 and the last correct cheescake I had was maybe 25 years ago.Thank you for sharing. It was wonderful.
I’ve made this cheesecake several times and it’s always a huge hit. Folks can’t believe it doesn’t need a crust!!
I wanted to make it for Easter but it’s too much with everything else. I was wondering if I cut it on half, do you think an 8” springform pan would work?
Hi Donna, a 8inch springform pan should work, but honestly I have not tried it. If you find there is too much batter simply tower up the inside of the pan with parchment paper. This will avoid it rising over the pan.