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 cake looks just like the one my grandmother use to make and unfortunately we never found her recipe. I can not wait to try it. I do have one question. What type of roasting pan for the water bath? Is it the big blue kind with a lid or the smaller one with a rack. I know common sense answer will be coming and I will kick myself, but I just want this to turn out perfect. Thank you!
Hi Kathy, I use a roasting pan like this one, with the rack taken out.
Roasting Pan
Love this cheesecake and have made it multiple times with great success. My only issue is it is so soft and creamy that it is difficult to cut and tends to stick to the knife so that one can’t get a nice clean slice..any suggestions?
Hi Elena, have you tried using a serrated blade knife? As well run the knife under hot water, dry then before it has a chance to cool cut the slice of cake. Repeat for each slice.
Cut it with dental floss.
What a great tip Linda, thanks!
Really really gorgeous cheesecake, glad I found you
Thank you so much Veronica!
Is it possible to convert this recipe for an 8 inch springform pan?
Aliseea, unless I tested it with reducing ingredient ratio I can’t guarantee how it would turn out using a 8 inch pan.
Okay, that’s fine 🙂
Also, do I have to put it in the water bath? Or can I place the water bath under the pan in a separate rack?
Thanks for your time!
Hi Ailiseea you have to bake the cake in the water bath, do a search on youtube is best to get a great visual to make sure you do it correctly.
Sorry for the question, I’m a bit confused if 300° degrees are Fahrenheit or Celsius.
Thank you for the amazing recipe! I’ll do it tomorrow for my boyfriend.
Ciao from Italy 🙂
It is 300º fahrenheit, enjoY!
Love this recipe! I have a couple of tips for people making cheesecake. 1. you can put a layer of parchement paper on the bottom of your sprinform pan before locking the two pieces together. I just tear off a square of paper, place it on the pan bottom piece , lock the two pieces together, then trim. That way you can slide your cake right off the pan without a problem. 2. To make sure you don’t get a leak when you do a waterbath, after wrapping in foil place your springform pan into a roasting bag or crockpot liner. That keeps your foil from leaking, just trim the top of the bag down to the top of your pan so it doean’t fall into your cake batter. I love making cheesecakes and this recipe is different from my others. I will be trying this one very soon! Thanks for posting.
some great tips Jealith, thanks 🙂
I’ve made this twice now used graham cracker crust and topped with cherries and I have never received so many compliments. I was asked to bring another one Sunday to church, and it’s not pot luck!
Hey Carol, that is so great to hear, thank you very much for taking the time to drop me a comment 🙂
I’m making today. I’m very excited with your site. First time here. I will be back. Thank you
Awesome Joann, hope you enjoy.
I have never made a cheesecake in my life before but I’ve been staring at this page for the past several weeks and I can;t stand it any longer, Tomorrow is the day!!!! I can’t wait for a slice of this heavenly looking thing!
Hi Donna, hope you enjoy the recipe 🙂
THIS is the best cheesecake recipe EVER! I just enjoyed my first piece. I have to hold myself back for another!
So glad you enjoyed the recipe, don’t hold back have that second piece, ha ha.