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!
First time making a cheesecake in water but the only thing I’m I suppose to cut off oven and leave it inside with the door open?
Hi Susan, I do not leave the cheesecake in the oven after it is done baking. Never found this necessary.
This is seriously one of the best cheesecakes. My husband loves baked cheesecake an this one just completely won him over.
Thank you so much Sarah, lucky you that your husband loves to bake.
Wonderful! Smooth and tasty. 2 hours 20 mins is the Perfect time for cooking this! My family (and neighbors) LOVE this!
I made this and inadvertently left out the butter. I didn;t bake it in a water bath and it was still unbelievable, dense and decadent. I’m going to make another for Thanksgiving and hope to have the same result.
Hi Lauren. I have made this cheesecake again and again, wonderful recipe! Today I was making it and I have my daughter and 3 year old granddaughter along with a nursing mother dog as well as 5 other adult dogs- anyways, I had “everything “ mixed and put into the oven when I noticed an egg on my counter. Do you have any idea how it will turn out if I only used 4 eggs?
Hi Cindy, how did your cheesecake turn out? I hope the 1 egg didn’t make a big difference.
I don’t have a mixer with a paddle. Can I use a regular hand mixer?
Hi Brenda, yes a regular hand mixer will work.
This is my go to cheesecake recipe and everyone loves it. I’m requested to make it at most family gatherings. Thanks so much for it!
thank you kindly Chelsea for dropping me a comment!
Great cheesecake!! Is it possible to put in a crust??
thank you, absolutely you can add a crust like a simple graham crust or even my gingersnap crust. Here’s the link to the recipe https://www.artandthekitchen.com/gingersnap-pie-crust/
This is the best cheesecake in the world! Rich, creamy, smooth, delicious.
Thank you so much Tricia!
This cheesecake is the best I have ever made. I wish there was a pumpkin version of the same.
thanks Kelly, I am working on a pumpkin cheesecake. Hopefully will have it posted soon.