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!
Do you prefer salted or unsalted butter?
Hi Tiffani, I have never found it makes that much difference. I use what I have on hand.
Heya!
thanks for this recipe, been making it for years. It fits fine in a 9in springform but for me it doesn’t rise much, at best about a 1/4 in just to the rim. It is also quite thin, not straight liquid but thinner than your standard batter. It has come out the same every time I make it and the 2c of sour cream do add quite a bit of thinner to the batter.
I am curious about the science behind the 2c of sour cream though AND why the sugar is added after the eggs instead of creamed with the cream?
Hi, I ABSOLUTLEY love this recipe and have used it for years and it always turns out incredible.
I’m wanting to try adding peanut butter to it to make it a pb chocolate (Oreo crust). Do you have any recommendation on how to go about doing this?
I have PB powder that I could use or regular pb butter. Can I just add it to the recipe?
Thanks for any input!
So glad you like this recipe Emily. Without fully testing the addition of peanut butter I can really offer any suggestions. Does sound yummy though.
Hi Lauren, I ended up giving it a go and added slightly less than a cup of PB before adding in the eggs. Overall, it turned out pretty great! I used more of a natural PB but should have used a conventional one, next time!
I highly recommend trying it!! I made a chocolate ganache and chopped up some Reese’s for the top too!
Wonderful Emily, I’m thinking the natural peanut butter may have had too much oil content. The topping sounds delicious! I will test this out as well. thank you!
I tried this recipe. It turned out so light, fluffy and creamy. I definitely recommend this recipe. It is far superior to other cheesecakes I’ve ever eaten due to the lighter, creamier texture. I add fresh fruit with glaze and that really tops it off. This is definitely the best cheesecake recipe ever!!
Thank you for sharing the recipe.
Makes 52 mini cheesecakes. I did do Graham cracker crust in the cupcake liners. Most beautiful recipe for cheesecake. I’m a caterer and this is my go to recipe.
Did you adjust the cooking time?
This is my go to cheesecake! Can it be frozen?
it’s a process. but worth the effort
best cheesecake you will ever eat.
Thank you so much Donna
My first attempt at a baked cheesecake and cooking in my daughter’s kitchen, not my own. I modified to an alternative bath and added a triple berry compote
Best cheesecake ever! Your instructions were spot on. So glad I chose this recipe for my very pregnant daughters birthday!
Thank you Lise, hope you daughter enjoyed her birthday cake, and had 2nds as she is eating for two!
Absolutely delicious my family requested I make it again
Can you make this with an electric mixer without a paddle attachment?
Yes Jennifer an electric mixer with the regular attachment will work.