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!
Hi, I’m looking forward to trying your recipe, it looks great! Cad I add more lemon juice , if so how many to make a lemon cheese cake?
You could add more lemon juice if you like, I would personally would only double it, but it depends how much lemon flavour you want
This cheesecake looks stunning! Would you recommend leaving the eggs at room temperature before baking? I have never made cheesecake before and would love your advice, thanks! xx
Hi Olive, yes eggs should be at room temperature. Enjoy!
Best cheesecake I’ve ever made !! Love this recipe !!!!!!!!
Terrific Danielle, so glad you enjoyed the recipe. Thanks for taking the time to comment!
A mi también me ha encantado. Un saludo desde España
This was my first time ever making a cheese cake and it turned out so good I am so glad I came across this recipe
Fantastic Kim, I can’t tell you how many cheesecake fails I had when I first started baking.
can this cheese cake be made into a key lime cheese cake? Best cheese cake l have ever made!
I have never made it into key lime so can’t give you any advise on that Lois, you’ll have to experiment
I don’t have a convection oven, should I bake at a higher temperature or how long will it take with regular oven?
Hi Risa, the temperature would stay the same, you may have to bake a bit longer. A Convection oven will usually make the top a bit more golden, other than that there should be no difference.
Can I add a crust bottom to cheese cake ?
Absolutely, a graham or cookie crust would be great.
I just finished baking this recipe for thanksgiving. Can’t wait for Thursday! The directions were perfect. The cake looks so good. High with a brown top. Thanks
Has anyone tried this in high altitude??
Also, I only have a 9″ spring form, will that really be a huge issue? I could line the sides with parchment a little taller?
Thanks!
Hi Kristen, I haven’t tried in a 9″ pan, you could try lining sides with parchment.
I am at high altitude and did not make any adjustments for it. It was perfect as is.
As far as the pan size is concerned, I think it may need a little more time in the oven since it will be even thicker than it already is.
UPDATE: High altitude didn’t seem to change much. I added height to my 9 inch pan by lining the sides with parchment and that worked perfectly, even with my added graham cracker crust. I did have to cook it for about 2 hours and 30 minutes. I even turned it up to 325 for the last 15 or so. It never browned, but it looks beautiful. I also realized at some point all my water cooked out, and had to add a bit more. That’s probably just this dry Denver air though.
I love to bake, but this is my first cheesecake, so thank you for the recipe! Can’t wait to try it!
I made it in a 9.5 by 3 inch pan. During cooking it went almost 1/2 inch above pan did not go over when it cooled went down to 3 inches.
I have a question… I only have three packages of cream cheese. Would I have to reduce the measurements of everything?
Hi Lenahc, I have never made this cheesecake other than using the exact measurements outlined, so I’m not much help with adjusting the measurements and having a successful outcome.
I made this in slab form for an office party in a 9×13 casserole (with graham cracker crust) it turned out PERFECT and DELISH. No cracks either. Coworkers said it was the best cheesecake they ever had. I’m making one as we speak for Thanksgiving in my 10in spring form. I’m praying it don’t rise to much and over flow.
Hey Sherri, thanks for the info about the 9×13 pan. I’m going to have to try that. Happy Thanksgiving
The 10in spring form was perfect. At two hours it wasn’t browned at all, so I bumped up the temp to 325 for an additional 10 minutes. It has a nice golden hue on the top. IT LOOKS PERFECT!!
Hi Laureen, This Cheesecake is Wonderful! I’ve never made a cheesecake before & I wanted to surprise my husband. HE LOVED IT!! I had a question on the total mixing time I should have used. I did about 2 min on Step #4 and another 2 min on Step #7. My husband thought it tasted like cheesecake from “The Cheesecake Factory” so he went an bought a slice from them for a taste, texture and appearance test and he actually said he liked your recipe best! The only difference he noted was that their cheesecake was a bit more “creamy” in texture but he actually loved the one I made better. Just curious, is there a way to make a more creamy texture? I baked it at 300 F for about 2 hours and 20 minutes (my oven isn’t the best and I have to cook a bit longer than called for). Thank you so much for sharing your recipe ~
Hi Jamie, how terrific. Love that your husband did the taste comparison with the Cheesecake Factory and my recipe won!. As for more creamy, there can be a bunch of factors, but some may be, were all ingredients at room temperature? It could have been the cook time as well as brand of cream cheese used. I am thrilled you tried the recipe and enjoyed it!!
Hands down the best cheese cake recipe I’ve ever made. My family was saying wow that’s beautiful when it came out, then they had a piece and WOW is all they said. All of them loved it!
Bren, I sure appreciate the comments, so happy everyone enjoyed it.
Just baked this cheesecake today!
Absolutely the best!
Smooth and creamy and perfectly-balanced flavors
Thanks!
Thank you RD for letting me know. Love the great feedback!
Dying to make this recipe. Do you have ideas as to adjusting the recipe for high altitudes? Thanks, Gloria
I don’t but I would think recipe as is should work for high altitudes.
Wow, people ask the most ridiculous questions. Your responses are way more gracious than I could possibly be!
I’ve got two of these in the oven now and can’t wait to try them. Thanks for sharing!
Thank you Rachel, wow two at a time, impressive!
Thank you so much for the New York Cheesecake recipe, it is so delicious. I read all the comments that was posted and must say , I was a little afraid to tackle this recipe, but I jumped in there and it turned out beautifully. I saw that someone had asked if they could use Splenda and you commented that you were unsure, we’ll let me tell you that I used the Splenda Blend and it turned out great. I was so proud that mine looked just like your looked.
My husband said it was better than the Cheesecake Factory. Thank you again.
I’m so glad you tried the recipe, it is one of my favourites!
Mine sunk after baking while cooling. What did I do wrong?
Hi Jessica, the cheesecake will settle a bit after cooled but should not sink. Usual causes from sinking is uneven baking (did you open the oven often when baking?) Never open oven for the first 45 minutes of baking.Did you bake in a water bath? Also overbeating the batter or too high of speed can cause air bubbles, which will cause the cheesecake to rise, then burst.
Hi I don’t have a spring from pan, so has anyone made the cheese cake in jumbo muffin pan? Thanks
For best results Linda you need a springform baking pan
Thank you I just made it in 2 smaller pans and 1 jumbo muffin pan I will let you know how it comes out.
I’m baking this right now, hasn’t risen very high as stated in the recipe. My oven must be off, it’s been baking going on 2 hrs. and 45 min. and still not brown. Batter tasted good though.
Hi Debra, I use a convection oven which will brown the top more than a regular oven.
Hi Laureen,
I have made this recipe 3 times and love it thank you so much. I would love to make a pumpkin cheesecake any suggestions?
Thank you so much Robert, my friend at I am Baker has some great recipes. I haven’t tried this recipe but it looks delicious https://iambaker.net/pumpkin-cheesecake/
Thank you so much Laureen for the recipe. I am going to use it to modify your recipe (which I like much better) and will let you know the outcome.
Hi Laureen thank you so much for the pumpkin cheesecake recipe. I like your recipe better so I will use her recipe to modify your recipe and will tell you my results and modifications if you are interested. Thanks again for replying so fast as always.
Yes Robert I would love to hear back from you about adapting the recipe to a pumpkin cheesecake.
Hi Laureen, I’m back to tell you the results of turning your fabulous New York Cheesecake into a fabulous New York Pumpkin cheesecake. I simply substituted 1 15oz. can pumpkin and 1/4 cup of sour cream for the 2 cups of sour cream in your recipe. I made my own pumpkin pie spice and add 2 tsp. That is all I did and it turned out fantastic. Other then those 2 changes i made it exactly like your recipe. If you ever try this yourself please let me know what you think.
Pumpkin Spice Recipe…3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves.
Fantastic Robert, I will be trying this soon!! I’ll keep you posted.
Hi, Merry Christmas, just a quick question, I have a fan force oven do I reduced the oven 20c to 280f .
Thanks
Hi Linda, are you talking about a convection oven which automatically adjusts oven temperature? I’m not familiar with fan force oven. Do you normally have to make adjustments for temperature?
Made this cheesecake for my family for Christmas. I did add a crust. I have made others before but this was the best I have ever made. My kids thought so too. I made some cherry topping for it. I loved it plain but my kids loved it with the topping. Thank you so much for this recipe. I will be making it again! ☺
So glad you and your family enjoyed the recipe Pam, cherry topping is one of my favourite toppings.
Hi Laureen,
This is my first time leaving a comment on a recipe, but I had to let you know how much my family and I enjoyed your recipe. This is also the first cheesecake I made with my new spring-form pan.
I followed your recipe to the tee, but my oven took a little longer because I don’t have a convection oven. I baked it for 2 1/2 hours and I probably could have left it in a little longer to get the top totally brown like your picture, but I was afraid of over cooking it.
My father wanted an original New York Style Cheesecake without the crust for Christmas and I found your recipe and picture to be the best one to go by and I am so happy that I did. You see I’m not the cook or the baker in my family, my two brothers are, lol, so for them and my father to tell me it was the best cheesecake they have ever eaten made me so happy on Christmas day sitting around the dining room table. That was a big statement because my Dad is 82 and my brothers are 60 and 57 so they both have had a lot of different cheesecakes over the years.
Thank you so much for your recipe and website and making our Christmas dessert one to remember!
Penelope B.
Wow Penelope you seriously made my day with your comment. So ecstatic that you and your family enjoyed the recipe. Grateful to you for taking the time to drop me a comment.
Hi, this cheesecake just looks amazing!
I have two questions, what is the height of the pan?? And can I use yogurt instead of sour cream???
Thank you
I think most springform pans are standard height 2″3/4 inches high. I have not used yogurt instead of sour cream, so can’t really advise on that question, sorry Neda. Hope you enjoy the recipe.
This cheesecake tastes amazing!! I only have 1 problem…when I made it in the 10 in pan
it didn’t rise high as the picture. It rose during cooking as even as the pan and then settlers down to
Half the pan. I don’t know what I did wrkng bc
I am a new cheesecake maker. My 2nd one I
Put in an 9 in pan and watched nervously,
and it rose up at least an inch over the
pan and settled to a good tall size. So can
you help me?