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 Laureen
Do I use salted or unsalted butter ? If I were to make half of the recipe, what size pan is more suitable? Thank You 🙂
Florence I use salted butter, and I’ve never halved the recipe, so not sure about the results, but if you were to try I would use and 8 inch round springform pan.
I followed recipe exactly all items were room temp n blended 2 minutes but did not rise much at all, still looks n tastes great tho. I google my question n it noted that it’s not supposed to rise much? Tips for next time please? Thank u, awesome recipe!
Hi Teri, my cake usually rises to the very top of the pan, which the batter fills to about 1 inch from top. Without seeing the cake its hard to determine how much it raised. Sometimes different ovens just bake things differently. I wish I could help you more. Maybe I’ll try to add some step by step photos to my recipe post.
What can I use instead of sour cream?
Hi Analiz, there is no substitution in this recipe for the sour cream. You may want to try this recipe instead https://www.artandthekitchen.com/brownie-cheesecake-bites/
I have now made this twice. Last night being my second time. I thought I had enough sour cream, but did not, I did however have vanilla Greek yogurt, so I subbed the missing sour cream for the yogurt and it turned out amazing. I wish I could share a picture. Thank you for this amazing recipe.
Hi Laureen, I’m just wondering, does the cheesecake have to sit in water? Will it make a difference
I do not have a pan big enough to fit the 10″ pan in for a water bath..Is it possible to put a pan of water underneath while baking??
Thanks!
Hi Sue, do you have a big roasting pan (like one you would cook a turkey in. That would work. The cake has to bake in the water bath (bain-marie). Putting it underneath will have no effect. You could always try baking it without the water bath (bain-marie), but may get some cracks on top and a bit drier.
I followed the recipe to a T ,did the water bath, never opened the oven, and my ingredients were ALL at room temp , but when my timer went off and I opened the oven I had a huge crack in the center. Not sure why this happened?
Hi Starla, I have not encountered that myself so I hope to be able to figure this out with you. Firstly was is a 300ºF oven? Sometimes oven temperatures are off and this can result in overbaking the cake which is usually the most likely cause of cracking.
Thank you Laureen,
Been baking cheesecakes for 35 years, after I quit Brooklyn it was a major goal in my life to learn to bake ’em so I can get my fix each year. I will bake your cake tomorrow. Your recipe is like the one I have been using and I must say the photos convinced me to bake it your way.. The only differences between what recipe I have been using and yours are: I butter pan and then dust pan with powdered sugar, which I won’t do this time; and my recipe has no butter in mix, however i will go with your recipe 100%.That is a gorgeous looking cake, with that amazing top cooked color. I can taste it from the photos!!!
Hi Carmine, wow I would love to try one of your cheesecakes. I hope you like this recipe and I would love any feedback you have. Enjoy!
I’d like to make as cupcakes, any guesses on how long a cupcake version would need to bake for?
I made this recipe last weekend to take to a friends and everyone loved it! They requested I make this weekend for Easter / Birthday celebrations.
Hey Cathy, cupcakes sound like a great idea, I truly would be guessing at bake time, but I would keep checking after 30 minutes. Let me know how you make out.
I ended up making the full recipe and taking 12 cup cakes out since I knew my sister wasn’t going to be able to wait for the full cheesecake tomorrow 🙂 . I cooked the 12 cup cakes in a water bath, along with the rest of the recipe in a regular springform pan. I ended up cooking for 1 1/2 hours and towards the end I was just trying to get them brown.
If I did this again next time I would cook the cupcakes in a second oven I think they would have browned if it wasn’t for the full size cheesecake also baking in the same oven. I would probably also only take 6 hour for “tasters” for those who can’t wait. 12 was a little too much batter. They taste delicious, though just wish they looked prettier :). Great recipe
Thanks for the update Cathy, I am going to try making cupcakes. I also have 4 small size springforms pans I might give the recipe a try in.
Have made this twice, I did make a crust. It was excellent. The second time I doubled the lemon juice, that’s just my preference.
Thank you Judy for taking the time to leave a comment. So glad you enjoyed the recipe.
I was so excited about this recipe, but unfortunately mine burnt! I followed the recipe exactly and my oven is normally spot on when it comes to temperature and cook time. Please help!!!
Hi Kallie, sorry this happened to you. I have never had this happen to me, nor anyone who has tried the recipe. Did you bake in 300º Farenheit and also in water bath?
Yes I did. Or at least I thought did? I must have set it to a higher degree. Which is most likely the case after reading all of the reviews! Looks like I will just have to try again! 🙂 thanks for the reply!
Made this today and it was amazing rich, creamy, smooth and not too heavy. I didn’t have sour cream so I substituted plain yogurt and it turned out wonderfully. Thank you for putting it out there for the public. This recipe is definitely a keeper!
Thank you R Swanson for taking the time to drop me a note. I’m thrilled when people try my recipes and enjoy them.
Hi there, thanks for sharing your recipes. I followed the directions exactly (except I only had a 9 inch pan, so i just didn’t use all the batter) and it came out of the oven beautiful–just over the edge of the pan, no cracks, golden brown. But as it cooled, it fell to about an inch tall. I’m surprised all the ingredients could fit in such a small space! Any guesses as to what happened? I have an old gas stove that cooks moist–I wondered if the bath was just too much.
Thanks!
Hi Emilie, the cake will fall a bit, but shouldn’t that much. Sometimes ovens can certainly affect how things bake. I hope the cheesecake still tasted great.
me and my husband are cheese cake lovers. i made 1 for the 4 of July..i used sour cream for the 1st time and it was so creamy..i also put the zest of a whole lemon mixed in last…i also made a mistake and used vanilla butter &nut flavoring but also added 1 teaspoon of vanilla..we love to top it with canned blueberries…i like any fruit topping my hubby like blueberry the best..he says my cheese cakes are better than his moms..she is an amazing cook..she from Germany and does sometimes make authentic German food..thank you for this recipe..i will try this recipe..soon…take care and keep posting lovely and yummy recipes..
Thats quite a compliment from your husband saying your cheesecakes are better than his Mom’s. Hope you enjoy the recipe Karen.
I don’t like sour cream
Is there something else that I can use
Hi Elizabeth, for this recipe I’m not sure if there would be any substitutions that would give the same results.
What it be ok to use Splenda in place of sugar?
Hi Lillian, I have not tried this cake with Splenda. I know splenda does bake differently than sugar, so unsure of the outcome. Let me know if you decide to try it.
Thanks I will, looking for a low carb version and without the crust thought it sounded perfect. Thanks for sharing, I look forward to trying it.
I made this with Swerve brand sweetener (measures like sugar) and it worked perfectly. Also didn’t spike my husband’s blood sugar.
I am always looking for the perfect cheesecake recipe. I’m sure this is it, but I can’t figure out one problem I had. Right size pan. All ingredients room temperature. Water bath…I used a convection oven, but mine did not raise high like I was hoping. What else could I have done incorrectly? It looked like it was going to be perfect, but when it cooled, it was the same old size they always are. It was a beautiful golden brown on top. ??????
Hi Eileen, too bad you didn’t take a photo so I could have seen it. The cake will drop a bit once cooled, but should still be higher than most cheesecakes. Sometimes oven temperature can affect baking. I’m sorry I couldn’t be more helpful. I hope it still tasted great.
Actually, it was much lower than my usual cheesecakes. I am weirdly surprised because Inhave some great cheesecake recipes which have never failed. I was so looking forward to this, but I made it again & to no better avail. Really bummed about it. All the great replies! And I can’t figure out the problem. I just got my oven in November &!I keep a thermometers in it. No problems with anything else I’ve baked. I just can’t figure this one out. Anybody, ANY ideas? Yes, everything was room temperature.
Thanks!
Hi Eileen, I’m stumped. You sound like a very accomplished baker I for the life of me can’t figure out what happened. Mine usually rises to the point where I worry it will overflow and lowers somewhat after its cooled. Last time I made it I took step by step photos so I better get those added. I do appreciate you trying my recipes.
could you please confirm the depth of the 10″ spring-form case tin? I read a comment here that states the pan needs to be deep so would like to confirm before i bake it
Hi Priyanka, I think most springform pans come in 3 inch high depth. I measured mine and thats what it is
I made this cheesecake…was delicious. Only problem was it didn’t rise alot. Did I do something wrong?
Hi Jen, it should have raised higher than a normal cheesecake so not sure what happened. Sometimes its the way our oven’s bake or even over or under mixing the ingredients. Were ingredients at room temperature? I hope the cheesecake still tasted great.
Will this keep well? If I make it the day before an event and keep it in the fridge will it still be yummy and fresh the next day?
Hi Michelle, this recipe is best made the day that gives it time to cool and set well. Enjoy!
Meaning I should make it the morning of and not let it chill overnight? How long does it need to set in the fridge? Thanks!
i would make it day before and let it chill overnight.
Hi Laureen,
I absolutely love New York cheese cake and this looked really good so i thought I would give it a try. I am a pretty good cook but have never baked anything. It is in the oven and looking really good but not beautifully brown like yours after 2 hours in my convection oven. So far it is on the second additional 10 minutes and I will check it again. It jiggles but just not evenly golden brown like yours. I hope I don’t over cook it!
Hi Laureen,
When I set my convection oven to 300 it automatically drops to 275. Is that what you cook at or at 300? That might be why it took an extra 20 minutes buts still doesn’t look quite like yours and isn’t as evenly brown as yours.
Thank you in advance for your reply.
Hi Robert, sorry I didn’t respond sooner but I was out for the day. My oven is like yours and temperature automatically converts to 275º. that is what I bake it at. I’m not entirely sure why yours didn’t brown as much. It possibly could be the way ovens bake. I know some folks say the top of a cheesecake shouldn’t brown as much as mine do, so maybe it is my oven. I do hope it tastes great, and thank you kindly for trying my recipe.
Best cheesecake I’ve made. Turns out perfect EVERY time! Thanks for sharing the recipe.
Thank you Vee, so glad you enjoy the recipe and thanks for taking the time to comment.
H,i I want to make a 12″ × 2 in deep cheesecake but your recipe is for a 10″ so much extra of the ingredients would I need. Thank you
Hi Janet I wish I could help you with this, but baking is one of those things that a lot of times require precise measurement to ensure success with a recipe. I have never made this recipe except as is.
Thank you so much I doubled the recipe and it turned out great. Again thank you for your recipe.
wonderful Janet, good to know it was successful doubling the recipe. Enjoy!!
Laureen, thank you so much for this recipe. It was my second attempt at a real cheesecake. My first attempt was good, but not great–it was short and a little dry. So I googled “tall, creamy cheesecake” which brought me here. I was a little intimidated at the directions (water bath sounded complicated, lol) so I kept searching. But your photos were so glorious, I kept coming back to this recipe. I finally tried it this week and was not disappointed! This is THE BEST cheesecake I’ve ever had and I can’t believe I made it! The water bath was not difficult at all. I will say that when the cheesecake seemed done, it was not the beautiful golden color of yours, so I simply turned the oven up to 325 degrees for about 12 minutes and it worked like a charm. Oh- I should mention that my husband is diabetic so I used Swerve brand sweetener instead of sugar and I can’t even tell the difference. This will be the recipe I turn to for special events from now on.
Hi Beverly, I am so excited that you enjoyed the recipe! I think my oven (convection) must brown things a bit more, as someone else made that comment. I’ve never used that brand of sweetener, but I’m glad you had success with it in this recipe and your husband can enjoy this dessert!
I wanted to make this today, got the 3 ingredients out of the fridge to get to room temperature, greased the 10″ sringform tin, put the foil around it, got my biggest baking dish out, is not big enough for the 10″ tin. I have a baking tray that is big enough but not tall enough. I have a 8″ Springform tin, will have to make it in that,I hope it will work out!!
You only need about an inch to inch and a half deep Water!
Thanks for the response, the baking tray is not even a inch high.
All good, made it in the 8″ one, it was so yummy , even hubby liked it. Will make it again for sure.
Yum Yum Yum 😃😃
I have been halving this recipe and using in a seven inch spring form pan, then giving the resulting cheesecake as gifts. I’ve also made the full size version about four times with great success. Fantastic recipe. Thank you so much for sharing it.
thank you Crystal, I’m going to do that half the recipe and use a 7 inch pan. That is the perfect size of slice just for me 🙂