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 made this cheesecake for a Christmas dinner with friends. They (and I) loved it. Smooth, creamy, and tasteful. This may be an annual Christmas dinner requirement. Thank you for sharing!
Let me first off by saying; My husband is extremely picky. I get tired of making things for him. He’ll ask me to bake some cookies or pie or something, he will eat 1 peice and it goes in the trash. (No exageration) No one wants to put that kind of work in something that’s never liked or appreciated. Well I made this cheesecake for Christmas Eve. I didn’t care if my picky husband liked it, or not. I surely didn’t expect him to like it. My son and his family were coming home, so I was making it with my son & his family in mind. To everyone’s suprise my picky husband loved it!!!! He said it was as good as Yesterday’s. Yesterday’s is a small Itilian resturant in Granger, Indiana that is known for their amazing cheesecake that cost $10 a peice. It’s the only cheesecake my husband likes. He thinks Yesterday’s has better cheesecake than the cheesecake factory. So for him to say this cheesecake is as good as Yesterday’s is an extremely high compliment. People stop in Yesterday’s just to buy cheesecake to go. He ate 1/2 of this cheesecake by himself. He can’t stop eating it. As far as my son & his family goes, they loved it. They say it’s really good. I offered a variety of toppings, fresh raspberries, my husband liked those with it. I offered fresh blueberries, and blueberry pie filling. Granddaughter liked Blueberry pie filling on hers. I also offered cherry pie filling. This was a big hit. I did not modify it at all, just followed the recipe as is and what a hit! Thank you for sharing this recipe, I will definitely make it again.
Hello Mrs. Vaughan
Thank you so much for the beautiful message. It really means a lot to me that people try and enjoy my recipes. I hope you had a wonderful Christmas, and once again thank you for taking the time to leave a comment.
All my best,
Laureen
Best cheesecake recipe!
Hello can this cheesecake be frozen?
Yes Carol, cheesecake can be frozen.
Can use this to make mini cheesecakes?
Hi Brenda, I have not tried to make these into mini cheesecakes, but I think it should work well.
Hi someone posted this recipe makes 52 mini cheesecups. If they are standard cupcake size I would bake 17-20 minutes @ $325 degrees. That’s my baking time for cupcake sized cupcakes.
This was amazingg and a big hit. I’m wondering how could I make this recipe into a chocolate cheesecake
Thank you Katie. I am working on recipes for a chocolate and pumpkin one. Hopefully up on the blog soon.
This cheesecake is absolutely amazing! I have made many cheesecakes but this beats all of the. Two of my favorite people took 1 bite and said this is our favorite and only want me to make this one! Thank you!
Thank you Judie for taking the time to drop me a comment, appreciate it!
This is my favorite cheesecake recipe, but I’m supposed to make a pumpkin cheesecake for Saturday. I’m wondering if you have a pumpkin cheesecake recipe that I could swirl in with this, that would bake the same way and not turn out weird?
Hi Molly, I haven’t tried this recipe using pumpkin, so without thoroughly testing it I’m not sure how it would turn out. It is on my list to DO!
An amazing recipe. Such a favorite at our home that it has been the choice for birthdays! Thank you for sharing the recipe. Thank you for making me look good.
Thank you Barbara, you are so kind to drop me a comment!
I was wondering if you have ever made this with pumpkin added for Holiday Cheesecake? I am very interested in making one for the holidays. Any insight you can give would be most helpful!
Hi Katherine, I haven’t tried this recipe using pumpkin, so without thoroughly testing it I’m not sure how it would turn out. It is on my list to DO!