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 don’t have an electric mixer. Is it possible to mix the ingredients with a spoon by hand, or don’t you get the same effect?
I think it would be pretty tough to get the batter as smooth as it needs to be, but you can always try and use those mixing muscles!
I could not find my cheesecake recipe and found yours on Pinterest . I made it yesterday it came out awesome! I used vanilla bean and the zest of the lemon, I also had to substitute rice flour for the cornstarch because mine was out of date, it worked out fine, I was afraid because the substitution calls for 6 tablespoons in place of the 2 of cornstarch. This is now my go to cheesecake recipe.
Thank you for sharing and happy new year 🎈
Ann Marie, thank you for trying my recipe. Thrilled you enjoyed it.
This is the best cheesecake I have ever made. Thanks for the recipe.
Thank you Beverly, so glad you enjoyed the recipe. Appreciate you taking the time to comment.
THANK YOU FOR THIS WONDERFUL RECIPE!
I made this for Christmas and my family and friends went crazy!
Thank you Amanda, so glad you enjoyed the recipe. Appreciate you taking the time to comment.
Do you bake in convection, my oven has both convection and regular?
I bake in convection, it will make the top a bit more brown than regular.
Should the convection temp be 300* when you set it or after it has adjusted from a higher setting?
My oven is like yours and temperature automatically converts to 275º. that is what I bake it at
I made this cheesecake this week and it was AMAZING! Easily the best cheesecake i have ever made or eaten. I️ will never use another recipe as long as i live. My whole family loved it. Not one single crack in it either.
Thank you Valerie, so glad you enjoyed the recipe. Appreciate you taking the time to comment.
If I wanted to add crust, how would I go about it? I really love this recipe but my family wants crust.
I would just add a simple graham crust. Recipe can usually be found on box of graham crumbs
Am I the only one who wrapped tin foil inside the pan…. ugh here’s hoping I didn’t totally fork it up…
I made this cheesecake. It is the most delicious cheesecake I’ve ever had. I took it to our super bowl party and everyone LOVED it. I definitely will be making it again.
That is awesome Kerry, so glad everyone enjoyed it, Thanks for taking the time to drop me a note. Appreciate it.
checking to see if a convection to conventional conversation might equal 25 degrees higher and 30 minutes more baking time. I can’t find conversion online. Anyone? Also, my roasting pan was not much larger than my baking pan, however when I put the water in to the height recommended my cheesecake floated. Anyone have issues with that? I’m baking now.
Hi Annamarie, I’ve never heard of cheesecake floating in a water bath. Was your baking pan tight against the sides of your roasting pan. The cake should have had some space. My convection automatically converts and lowers temp by 25º. So what was the final outcome of your cheesecake?
Thank you for the recipe
We dont have sour cream here, can I use yoghurt instead?
In this case should I raise the amount of suger to beat the acidity of yoghurt?
Thank you for your help
Hi Abeer, I have never made it with yogurt, so I can’t really advise you on how the cake would turn out
I made 2 for the Christmas holiday and this cheesecake was a smashing hit!
Thank you so much Merry-Lynn, so glad you enjoyed the recipe
i am planning on making htis today however i don’t own a roasting pan to put the spring cake pan in to bake in water…..is this a must?
Hi Sue Anne, hot water steam will ensure even baking, thus lessening the likelihood of cracking on top, but I you could always try
I love this recipe! I wandered across it and have began to work with it. I’ve adapted it a bit, but the original is still really good!
I made this for my birthday when my hubby bought me my first stand mixer…it was amazing!!!! Tall, creamy, delicious. (I made it with a crust, came out perfect) did I mention it was the first time I ever attempted a cheesecake??? I wouldn’t change a thing.
So great Rebekah, very happy you enjoyed the recipe!
Hi I would love to make this gorgeous looking cheesecake but I do not have a convection oven — after reading the 471 comments I do not see what degrees and how long to bake it in a regular oven although it says you have it in your notes. Please help!
Thanks
Hi Martha, you would bake at 300º F. Bake for approximately 2 hours
Hi Laureen,
Quick question…would love to add chocolate swirl….is that possible or should I just leave well enough alone??? Thanks
I haven’t myself, but I think it sounds interesting.
Absolutely delicious.
I needed a gluten free cheesecake for Easter but still wanted a creamy New York style cheesecake. This worked perfectly. It didn’t crack. I served it with fresh strawberries and whipped cream. No one missed the crust. I managed to get myself a sliver before it all disappeared. Will make again!
Thank you very much Jessica for letting me know how much you enjoyed the recipe. You can’t beat fresh strawberries and whipped cream topping!
I’m attempting this for the first time with my 16 y/o daughter, she wants to make it for a friend !8th bd..
I’ll let you know how it turns out!
How nice it must be cooking with your daughter. I love cooking with my son.
Laureen it came out beautiful!!!! Wish I could post a pic!!
Awesome Patricia. I would love to see a photo!
This cheesecake came out so good! It was very creamy! I did make it with a crust but enjoyed it without the crust, so I mostly just picked around the crust. Will be making this again! Thanks for the recipe.
wonderful Dulci, glad you enjoyed the recipe and thanks for leaving a comment
I made this cheesecake yesterday for the first time. My boyfriend is from NY and I’ve been several times so when I made this we both had high expectations. Let me say they were met. This recipe is so good! I let the cheesecake set for about 7 hours before we ate some and it was good but after it set last night and we had some today it was even better. Thank you for sharing this recipe, it will be one that is used from now on.
Thank you Ashton for dropping me a note. Love to hear from people who try my recipes. So happy you and your boyfriend enjoyed the cheesecake.
Omg! I finally found an amazing recipe. It’s what I remember as a child from a certain place that is no longer there! There were 4 other cakes at Xmas dinner, no,one even touched the others. You made me look like a,genious, i,am a cook, but now I am a baker as well.,Thank you for sharing!
Bobcooking63@aol
You made my day Robert with that comment!! so glad you enjoyed the recipe!
Why don’t you have the Pinterest link to save your recipes to? While I follow you on Pinterest, I don’t always have time to search through it to look for a certain recipe.
Hi DJ, if you hover on any of the photos on a recipe in the left hand top corner a button should pop up “Pin It’ to click on to allowing you to save to your Pinterest boards. You can also use the search feature on top right hand side of my blog.
Hi, this looks amazing. Just wondering how you got the top of the cheesecake to not crack? I seem to always make cheesecake that cracks on top. Any tips?? I’ve read you leave in the oven for an hour with the door ajar! Any tips would help, thank you!!
I haven’t had a problem as long as I bake in the water bath, Sometimes a change in temperature can cause cracking like it you open oven to often to check. And no I don’t leave oven door open, just take it out when done.
Woo hoo, so glad the recipe turned out well for you, enjoy!!
I made this cheesecake and it is delicious, however, it shrunk a lot after cooling. What did I do wrong?
Hi Stephanie, there can be a number of things that factor in the cake shrinking. Firstly it will shrink a bit as it cools. But quite a bit of shrinkage could be due to overbeating or fluctuation in oven temperature (opening and closing oven too often). I glad it still tasted great.
I live in a high altitude area, 6000 ft., do I need to adjust the recipe? I have convention oven.
Hi Nancy, you shouldn’t have to.