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 is the best cheesecake we’ve ever tasted! Plus, we could serve it to our gluten-free & nut allergy family members. We used a combination-steam oven, specifically the Anova Precision oven, which removes the need for a bain-marie water bath. Settings: Sous-vide mode on, 200°F, 50% steam, Heat source Rear (convection), 2 hours time. After testing for internal temperature, the top was browned using the following settings: Sous-vide mode off, Steam off, 450°F, Heat source Top (broil).
Thank you so much Michelle!
I just made this the other day and it’s almost gone😬🤣 I randomly had most of the ingredients, so I decided to make it. I didn’t have cornstarch and I dont know if I was supposed to sub w/ baking powder, but I did, lol🤷🏾♀️ I used maybe a lil over a teasp and the recipe still was delicious! thank you definitely will make this Cheese Cake again.
I just made this cheesecake and it is one of the best I have tasted. I can’t believe I did it, instructions were easy to follow. Now I need the recipe for original cheesecake with chocolate swirl. Please send it to me if you have it to terri1972blue@yahoo.com
So awesome Teresa, when I bake and test a chocolate swirl I will send to you . Merry Christmas.
I baked and served this cake about 3 weeks ago for a party.with a blueberry or strawberry sauce on top and everyone raved about it. Very good cheesecake!!!!
Thanks Regina, so glad you enjoyed the recipe. Could I ask a favour to come back and star rate the recipe, it helps my blog.
Turned out great
Awesome Patty.
This cheesecake recipe hands down has the best flavor I’ve ever made or had in a cheesecake. Easy enough to make and super delicious! I used a biscoff crumb crust for mine and it was spectacular 🙌🏼
Great to hear Lori, thanks for taking the time to let me know.
Where is the recipe?
At the bottom of the post is the full recipe,
Where in oven do you bake. What rack? The middle?
Hey Linda, middle rack.
Can I use 1:2 the sugar and also do i have to bake it in a water bath? I made a pumpkin cheesecake for thanksgiving with no water bath and it came out great.
Hey Layla, without testing it I can’t really say how it would turn out. I have always used a water bath for this recipe.
i have made this several times. it is fabulous. a friend wants me to make a rum version. can you help me, please!
Hey Rita, glad you like the recipe. Without testing I am not 100% sure how to make it a rum version successfully. You could try by adding rum extract.