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!
Thank you Beverley, I LOVE your cupcakes, so many great recipes!
Oh my Maureen! This is fantastic! My favorite dessert has always been cheesecake, but only the tall, plain New York style and only homemade. My mom used to make it for my birthday every year. Your recipe definitely fits the bill. Thanks so much!
That my favourite as well, just plain creamy cheesecake, thanks Laureen.
The cake looks fluffy and perfect!
Thank you Jen
Hi
I just made it, This was an incredible recipe and the cheesecake was even more so. Now I’m wondering if i cut the ingredients in half, how does that affect the time it has to be in the oven?
Again, thanks for sharing the recipe.
Hi Keyvan, I have not tried to 1/2 the recipe, so you may have to experiment if you do. The dept of the pan will factor into the cooking time. If you use the same dept of pan, just smaller, I am guessing the baking time would be close to the same, maybe a bit less.
Hi Laureen,
Thank you for sharing the recipe, baked it last night, taste amazing!
Cake is creamy and no cracks!
However, looking at your pic, the cake looks somewhat ‘fluffy’ which is what I am looking for. Wondering if you know how to achieve this?
Thanks!
Hi Elvina, I would definitely say the cake is more creamy. Might just be the photo makes it look fluffy, but the texture is creamy without being heavy. The cake is also taller than most cheesecakes.
Thank you, you made my day, love when someone tries one of my recipes and they really really like it!
Second go at your recipe. first time came out perfect, cooking time was about 20 minutes longer in my oven. my compliments on your website and you responding to comments. this recipe is now my only cheesecake recipe because if I follow it to the T it wont fail.Thankyou
That is terrific Steve, I am so glad you enjoy my recipe and my website. I really appreciate the comments.
I am so making this cheesecake. My daughters’ birthday is this Sunday and she loves cheesecakes. Thanks for the recipe.
that will be a special a treat for her
I went precisely by your recipe. My cheesecake is not very tall and it is dense. I did everything the recipe asked me to do. What went wrong.
So sorry Phyllis the cake did not turn out as expected for you. I can’t begin to guess at what went wrong. Were all the ingredients at room temperature before you started? I have had many people try this recipe with excellent results, so I do hope you try it again.
So stunning! It looks deliciously light! YUM!
thank you Serena, love your blog!