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!
I’ve tried many different cheesecake recipes in my life and for the past two years this is the only recipe I have been using. It is the best recipe. My seven year old asked me to make it for her birthday. I added sprinkles to it to make it like a confetti cake and it turned out awesome. Thank you for an amazing recipe. The only one I will ever use.
Best cheesecake I’ve ever made!! Thanks for recipe.
Thanks so much Caroline!!
Do you have a recipe for Raspberry Sauce to put on Cheese Cake.
Let me start by saying my mother has made cheesecake using this recipe and it is spectacular!!!! Is it 8 tablespoons of butter plus additional butter for “greasing” pan? Most recipes specify that. Thanks
Cindy
Hi Cindy, yes 8 tablespoons of butter in the recipe, extra for greasing pan. I will clarify that on the recipe.
Best Recipe Every!
Thank you so much, JoAnn
Is there a way to make this base cheesecake into a basic Chocolate cheesecake ? Possibly adding melted chocolate or cocoa powder ?
Im so gonna make it today !
You think is possible to add cocoa powder to turn into chocolate cheesecake??
I have not tested making it a chocolate cheesecake. I will update if I do.
I used a graham cracker crust and followed instructions. Wow what a nice dessert
Thank you so much Tom.
I used an almond crust and added almond extract along with the vanilla. Also added some Cherry flavoring. This was my first ever cheesecake and the thing turned out like a New York cheesecake is suppose to. I was shocked but enjoyed every bite.
can i have the recipe for the almond crust? thanks
I just made this recipe yesterday after trying several other recipes. I am new to cheese cake making, but I will definitely use this recipe as my GO TO recipe. This is the best of them all. It is creamy and dense. Nothing cracked, it was easy to remove from the spring form pan. I made just a few minor changes: I substituted Erythritol/ Monk fruit for the sugar since I am on a keto diet. Every other ingredient is totally keto friendly. I used a 9 inch spring form pan because I did not have a 10″. I expected it to flow over the top, so I built up the aluminum foil around the edges of the pan about 1 inch. But it was totally unnecessary. The tin held all of the batter. The cake turned out spectacularly!! It did require an extra half hour to cook until the “jiggle” stage and the top was just a lovely light shade of tan NOT browned. Thanks for the recipe!
Does the temperature need to be raised if using a conventional oven?
You would set the same 300º F, although I have found the top won’t brown as much in a conventional oven.