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!
This cheese cake is the best, I bake it in a water bath and it comes our perfect every time. I was wondering, can you add chocolate chips to the batter or chocolate powder? My daughter requested a chocolate cheese cake for Christmas. Thank you ~
Thanks Barbara, you could add chocolate chips, just toss chips in a bit of flour first, then fold in. This should help that they don’t sink to the bottom of the cake.
I have been making this cheese cake every year since 2017 and every time it’s come out perfectly and I get request for it every year too
Thank You
Thank you so much Maggie, have a wonderful Holiday season.
Hi Maggie can you tell me did you use convection or conventional and if conventional what temperature? Thanks
Look amazing! Have you ever made this with sugar substitute?
I personally have not used a sugar substitute.
I have used a sugar substitute (Splenda) in both the cheesecake & the crust & it turned out A-mazing!!
I will never look for another Cheesecake recipe again
I’ve made this with Swerve and it came out great! I went a little scant on the regular measurements and it cooked up perfectly
Did you use swerve powdered or granulated?
Can I add pumpkin to this recipe I made this recipe a 100 times but this time I want to add pumpkin
Hi, I am sorry I wish I could help you, but I have not ever added pumpkin to the recipe, so not really sure how it would turn out.
I halved the recipe and used an 8” springform once and baby-cake spring forms another time with no problem. I used 3 smallish eggs.
The bane-marie is the hardest part of the recipe – just ruined a batch when water got in the foil. 🙁 But that was my fault, not the recipe, which produces an impressive cheesecake.
First of all, thank you very much for sharing this recipe, I had made it couple times already, it’s one of best cheesecakes I’ve ever had. I’m now thinking making individual mini cheesecakes in the muffin pans using this recipe. Any thoughts?
Thanks again.
This recipe is the best! Comes out perfect every time.
Trying to post pic , but for some reason I can’t
I have made this several times. Everyone who has tried it says it’s the best cheesecake they have ever had! I am now required to make it at all family gatherings .
Well. I made the cake and it is cooling now.
Smells fantastic.
I’m wondering why it cracked on top while baking.
The family can’t wait to try it tomorrow for Thanksgiving.
Hi Jeannette, did you bake it in a water bath?
I’ve used this recipe many times. It’s the BEST. I want to make it for new years day. I wanted to make a smaller one. Cut ingredients in half but curious on bake time and what size springfprm pan I should use.
Hi Christine, I have not halved this recipe, so without fully testing it I can’t really answer your question and be confident how the cheesecake would turn out.
I decided not to halve it. I’m too scared of the outcome. Thank you. ❤️
I only have 9 inch springform pan, how to reduce the recipe to fit into the pan?
Hi Caroline, a 9 inch should work, just build up the sides with parchment paper.
This is the best cheesecake I have ever had!
Thank you Kathryn!
I love this recipe. It is amazing.
Love, Love this cheesecake!!!!
I was asked to make this cheesecake, but with blueberries swirled into the cheesecake before baking?
This cheese cake it is so good! Very light and fluffy and comes out perfect evefy time. This is my go to recipe for when I want a cake for a special occasion. Everyone loves this cheese cake. I leave it sit in the oven for about an hour with the door slightly ajar after it is finished baking, this keeps it from cracking. Love this recipe, don’t hesitate to try it!
Thank you so much Pam, enjoy the Holidays.
Want to make this bug was wondering if the lemon juice can be omitted
I want to make this but was wondering if lemon juice can be omitted
Yes you can leave the lemon juice out.
Yes Darlene, you can leave the lemon juice out.