• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Art and the Kitchen

Tasty recipes from home cooking to gourmet with awesome food photography of every recipe!

  • Home
  • Recipes
  • About Me
  • Work With Me
  • Copyright

Tall and Creamy New York Cheesecake

January 15, 2015 by Laureen King 766 Comments

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!

Tall and Creamy New York Cheesecake

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.

Tall and Creamy New York Cheesecake

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

Tall and Creamy New York Cheesecake

My favourite dessert is cheesecake and this recipe makes an amazing tall and creamy New York cheesecake with no crust.
4.4 from 359 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: New York Cheesecake, Tall and Creamy New York Cheesecake, cheesecake
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 12
Calories: 538kcal
Author: Laureen King

Ingredients

  • 32 oz cream cheese (4 packages) room temperature
  • 5 large eggs room temperature
  • 2 cups sour cream room temperature
  • 8 tbsp butter room temperature
  • 1 1/2 cups sugar
  • 2 tbsp cornstarch
  • 2 vanilla beans can substitute 1 1/2 teaspoon pure vanilla extract
  • 1 tsp 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

* because this cheesecake is crustless, I don't remove it from the lower part of the cake pan.
* be sure to use 10 inch springform pan. Cake will raise while baking and will spill over in smaller cake pan.
Click here for a good video to demonstrate doneness of Cheesecake.
Recipe was adapted from Jim Fobel's Old-Fashioned Baking Book

Nutrition

Calories: 538kcal | Carbohydrates: 30g | Protein: 8g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 211mg | Sodium: 374mg | Potassium: 190mg | Sugar: 28g | Vitamin A: 1620IU | Vitamin C: 0.5mg | Calcium: 132mg | Iron: 0.8mg

My recipe for 5 Minute Strawberry Sauce tasty amazing with this cheesecake!

5 Minute Strawberry Sauce

Tall and Creamy New York Cheesecake

Be sure to follow me and get my latest recipes on Pinterest, Instagram Facebook and Twitter.

Tall and Creamy New York Cheesecake

Enjoy another cheesecake recipe of my with a brownie crust Brownie Cheesecake Bites!

Tall and Creamy New York Cheesecake

Another of my favourite desserts, Moist Banana Cake with Cream Cheese Frosting

moist banana cake with cream cheese frosting

Tall and Creamy New York Cheesecake

Tall and Creamy New York Cheesecake

Tall and Creamy New York Cheesecake

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Dessert Recipes, Recipes, Special Day Recipes Tagged With: crustless cheesecake, New York Cheesecake, Tall and Creamy New York Cheesecake

Previous Post: « Fettuccine Alfredo with Pan Seared Shrimp
Next Post: Chocolate Sugar Cookies with The Smart Cookie »

Reader Interactions

Comments

  1. Robert Miller

    December 24, 2017 at 7:06 am

    5 stars
    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?

    Reply
    • Laureen King

      December 24, 2017 at 7:32 am

      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/

      Reply
      • Robert Miller

        December 26, 2017 at 5:48 am

        5 stars
        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.

        Reply
      • Robert Miller

        December 26, 2017 at 6:07 am

        5 stars
        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.

        Reply
        • Laureen King

          December 26, 2017 at 6:27 am

          Yes Robert I would love to hear back from you about adapting the recipe to a pumpkin cheesecake.

          Reply
          • Robert Miller

            January 1, 2018 at 6:59 am

            5 stars
            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.

          • Laureen King

            January 1, 2018 at 9:08 am

            Fantastic Robert, I will be trying this soon!! I’ll keep you posted.

  2. Linda

    December 25, 2017 at 3:18 am

    Hi, Merry Christmas, just a quick question, I have a fan force oven do I reduced the oven 20c to 280f .
    Thanks

    Reply
    • Laureen King

      December 25, 2017 at 5:54 am

      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?

      Reply
  3. Pam

    December 25, 2017 at 7:17 pm

    5 stars
    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! ☺

    Reply
    • Laureen King

      December 26, 2017 at 12:44 am

      So glad you and your family enjoyed the recipe Pam, cherry topping is one of my favourite toppings.

      Reply
  4. Penelope Bronsdon

    December 27, 2017 at 6:32 am

    5 stars
    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.

    Reply
    • Laureen King

      December 27, 2017 at 2:58 pm

      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.

      Reply
  5. Neda

    December 27, 2017 at 10:30 am

    5 stars
    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

    Reply
    • Laureen King

      December 27, 2017 at 2:57 pm

      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.

      Reply
  6. Cris

    December 29, 2017 at 9:10 pm

    5 stars
    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?

    Reply
  7. Maria

    January 1, 2018 at 4:20 pm

    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?

    Reply
    • Laureen King

      January 2, 2018 at 6:39 pm

      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!

      Reply
  8. Ann Marie

    January 2, 2018 at 10:12 am

    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 🎈

    Reply
    • Laureen King

      January 2, 2018 at 6:38 pm

      Ann Marie, thank you for trying my recipe. Thrilled you enjoyed it.

      Reply
  9. Beverly

    January 12, 2018 at 12:53 pm

    This is the best cheesecake I have ever made. Thanks for the recipe.

    Reply
    • Laureen King

      January 19, 2018 at 6:29 am

      Thank you Beverly, so glad you enjoyed the recipe. Appreciate you taking the time to comment.

      Reply
  10. Amanda Montes

    January 12, 2018 at 4:42 pm

    THANK YOU FOR THIS WONDERFUL RECIPE!
    I made this for Christmas and my family and friends went crazy!

    Reply
    • Laureen King

      January 19, 2018 at 6:30 am

      Thank you Amanda, so glad you enjoyed the recipe. Appreciate you taking the time to comment.

      Reply
  11. Jackie

    January 14, 2018 at 6:59 pm

    Do you bake in convection, my oven has both convection and regular?

    Reply
    • Laureen King

      January 19, 2018 at 6:32 am

      I bake in convection, it will make the top a bit more brown than regular.

      Reply
      • Bella Jack

        January 25, 2018 at 9:23 am

        Should the convection temp be 300* when you set it or after it has adjusted from a higher setting?

        Reply
        • Laureen King

          January 26, 2018 at 6:00 am

          My oven is like yours and temperature automatically converts to 275º. that is what I bake it at

          Reply
  12. Valerie Morales

    January 18, 2018 at 11:07 am

    5 stars
    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.

    Reply
    • Laureen King

      January 19, 2018 at 6:36 am

      Thank you Valerie, so glad you enjoyed the recipe. Appreciate you taking the time to comment.

      Reply
      • Anonymous

        January 31, 2018 at 5:53 pm

        5 stars
        If I wanted to add crust, how would I go about it? I really love this recipe but my family wants crust.

        Reply
        • Laureen King

          February 4, 2018 at 5:04 am

          I would just add a simple graham crust. Recipe can usually be found on box of graham crumbs

          Reply
  13. Samantha

    January 27, 2018 at 9:56 pm

    5 stars
    Am I the only one who wrapped tin foil inside the pan…. ugh here’s hoping I didn’t totally fork it up…

    Reply
  14. Kerry C

    February 5, 2018 at 2:03 pm

    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.

    Reply
    • Laureen King

      February 5, 2018 at 3:01 pm

      That is awesome Kerry, so glad everyone enjoyed it, Thanks for taking the time to drop me a note. Appreciate it.

      Reply
  15. Annamarie Porter

    February 16, 2018 at 5:39 pm

    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.

    Reply
    • Laureen King

      February 16, 2018 at 7:38 pm

      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?

      Reply
  16. Abeer

    February 21, 2018 at 9:31 am

    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

    Reply
    • Laureen King

      February 25, 2018 at 5:01 pm

      Hi Abeer, I have never made it with yogurt, so I can’t really advise you on how the cake would turn out

      Reply
  17. Merry-Lynn

    February 24, 2018 at 4:57 am

    I made 2 for the Christmas holiday and this cheesecake was a smashing hit!

    Reply
    • Laureen King

      February 25, 2018 at 4:59 pm

      Thank you so much Merry-Lynn, so glad you enjoyed the recipe

      Reply
  18. Sue Anne Jones

    February 25, 2018 at 2:04 pm

    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?

    Reply
    • Laureen King

      February 25, 2018 at 4:58 pm

      Hi Sue Anne, hot water steam will ensure even baking, thus lessening the likelihood of cracking on top, but I you could always try

      Reply
  19. Melea

    March 17, 2018 at 8:50 am

    5 stars
    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!

    Reply
  20. Rebekah Howard

    March 22, 2018 at 12:13 am

    5 stars
    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.

    Reply
    • Laureen King

      March 22, 2018 at 10:25 am

      So great Rebekah, very happy you enjoyed the recipe!

      Reply
  21. Martha

    March 28, 2018 at 6:59 pm

    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

    Reply
    • Laureen King

      March 28, 2018 at 7:28 pm

      Hi Martha, you would bake at 300º F. Bake for approximately 2 hours

      Reply
  22. Valerie Santiago

    April 10, 2018 at 8:54 am

    Hi Laureen,
    Quick question…would love to add chocolate swirl….is that possible or should I just leave well enough alone??? Thanks

    Reply
    • Laureen King

      April 15, 2018 at 10:42 am

      I haven’t myself, but I think it sounds interesting.

      Reply
  23. Jessica Atkinson

    April 14, 2018 at 3:09 am

    5 stars
    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!

    Reply
    • Laureen King

      April 15, 2018 at 10:40 am

      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!

      Reply
  24. Patricia

    April 15, 2018 at 9:11 am

    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!

    Reply
    • Laureen King

      April 15, 2018 at 10:37 am

      How nice it must be cooking with your daughter. I love cooking with my son.

      Reply
      • Patricia

        April 16, 2018 at 5:00 pm

        5 stars
        Laureen it came out beautiful!!!! Wish I could post a pic!!

        Reply
        • Laureen King

          April 16, 2018 at 6:04 pm

          Awesome Patricia. I would love to see a photo!

          Reply
« Older Comments
Newer Comments »

Trackbacks

  1. 5 Minute Strawberry Sauce | Art and the Kitchen says:
    March 22, 2018 at 8:36 pm

    […] sauce is the perfect addition. This strawberry sauce also makes an excellent topping for my Tall and Creamy New York Cheesecake  or what ever your favourite dessert may be! With this recipe you can be enjoying fresh strawberry […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Laureen

Welcome. I am Laureen, creator of Art and the Kitchen. The recipes I share on my blog are a collection of good old homestyle cooking to trying my hand at gourmet meals.
Read More…

Subscribe & Never Miss A Post

Enter your email address:

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Popular Recipes

Butterscotch Confetti Squares

Butterscotch Confetti Squares

Candy Cane Sugar Cookies

Candy Cane Sugar Cookies

Candy Cane Fudge

Candy Cane Fudge

Hearty Tortellini Soup

Hearty Tortellini Soup

Footer

Subscribe & Never Miss A Post

Enter your email address:

© 2019 · Art and the Kitchen · Privacy Policy