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 my ALL time favorite Chesapeake recipe!! Comes out perfect every time! Love the tiny pinch of lemon. Ialways add a graham cracker crust. Highly recommend
This is the best cheesecake I have ever made!! In my 75 years I have made plenty. My daughter-in-law and my granddaughter both asked for the recipe after eating a piece. I made it for my Bunco group and my pastor also!
Cheesecake turned out beautifully! I do have a question please? When you say you preheat oven to 300F, I’m assuming that would be the preheat for a convection oven correct? I’m asking because in the notes you mention you use a convection oven.
Thank you Pat, yes 300F for convection oven.
I cooked it 15 minutes longer in a regular oven at 300
Made this numerous times delicious
Can I freeze this cheesecake?
Hi! I’m trying to find a good recipe to make a 6 inch NY-style cheesecake as a layer in between two layers of chocolate cake. Do you think the recipe would work if I half it? Or can I make any 6 inch cheesecake recipe and just omit the graham cracker crust? Been struggling trying to figure this one out! Thank you so much for your help!
Hi Danni, I would love to help you, but without testing this method myself I couldn’t guarantee the outcome. Please let me know if you give it a try.
This recipe is the real deal! I’ve made it twice now for the last two Christmas Dinners and it’s a major hit with my family. I like a really creamy cream cheesey cheesecake that snaps when you put a fork to it and this does that. It doesn’t fall short in any category and I do NOT miss the crust at all. It’s so rich it doesn’t need it for a try Cheescake lover. My dad is obsessed and I’m making it for his birthday this year he is still raving from Christmas! I halved the recipe today and made crustless bars in a parchment lined 9×9 inch pan (staying true to the water bath) and even it looks exactly the same.. perfection for a dessert for an at home date night with my husband.
The absolute best thing I have ever done
Thank you so much for posting this recipe ❤️❤️❤️❤️
Thank you Lyne, so glad you enjoyed the recipe and took the time to drop a comment.
I can’t find the recipe. Can you please email it to me for the cheese cake. It tells how to make it but doesn’t give the amount of ingredients. So if you could please email it to me I would appreciate it. Thank you.
Hi Kathy, the full recipe with ingredients and instructions is at the bottom of the post. It also features a print button.