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 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
* 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
My recipe for 5 Minute Strawberry Sauce tasty amazing with this cheesecake!
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Enjoy another cheesecake recipe of my with a brownie crust Brownie Cheesecake Bites!
Another of my favourite desserts, Moist Banana Cake with Cream Cheese Frosting
Robert Miller says
December 24, 2017 at 7:06 amHi 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?
Laureen King says
December 24, 2017 at 7:32 amThank 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/
Robert Miller says
December 26, 2017 at 5:48 amThank 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.
Robert Miller says
December 26, 2017 at 6:07 amHi 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.
Laureen King says
December 26, 2017 at 6:27 amYes Robert I would love to hear back from you about adapting the recipe to a pumpkin cheesecake.
Robert Miller says
January 1, 2018 at 6:59 amHi 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 says
January 1, 2018 at 9:08 amFantastic Robert, I will be trying this soon!! I’ll keep you posted.
Linda says
December 25, 2017 at 3:18 amHi, Merry Christmas, just a quick question, I have a fan force oven do I reduced the oven 20c to 280f .
Thanks
Laureen King says
December 25, 2017 at 5:54 amHi 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?
Pam says
December 25, 2017 at 7:17 pmMade 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! ☺
Laureen King says
December 26, 2017 at 12:44 amSo glad you and your family enjoyed the recipe Pam, cherry topping is one of my favourite toppings.
Penelope Bronsdon says
December 27, 2017 at 6:32 amHi 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.
Laureen King says
December 27, 2017 at 2:58 pmWow 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.
Neda says
December 27, 2017 at 10:30 amHi, 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
Laureen King says
December 27, 2017 at 2:57 pmI 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.
Cris says
December 29, 2017 at 9:10 pmThis 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?
Maria says
January 1, 2018 at 4:20 pmHi 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?
Laureen King says
January 2, 2018 at 6:39 pmI 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!
Ann Marie says
January 2, 2018 at 10:12 amI 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 🎈
Laureen King says
January 2, 2018 at 6:38 pmAnn Marie, thank you for trying my recipe. Thrilled you enjoyed it.
Beverly says
January 12, 2018 at 12:53 pmThis is the best cheesecake I have ever made. Thanks for the recipe.
Laureen King says
January 19, 2018 at 6:29 amThank you Beverly, so glad you enjoyed the recipe. Appreciate you taking the time to comment.
Amanda Montes says
January 12, 2018 at 4:42 pmTHANK YOU FOR THIS WONDERFUL RECIPE!
I made this for Christmas and my family and friends went crazy!
Laureen King says
January 19, 2018 at 6:30 amThank you Amanda, so glad you enjoyed the recipe. Appreciate you taking the time to comment.
Jackie says
January 14, 2018 at 6:59 pmDo you bake in convection, my oven has both convection and regular?
Laureen King says
January 19, 2018 at 6:32 amI bake in convection, it will make the top a bit more brown than regular.
Bella Jack says
January 25, 2018 at 9:23 amShould the convection temp be 300* when you set it or after it has adjusted from a higher setting?
Laureen King says
January 26, 2018 at 6:00 amMy oven is like yours and temperature automatically converts to 275º. that is what I bake it at
Valerie Morales says
January 18, 2018 at 11:07 amI 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.
Laureen King says
January 19, 2018 at 6:36 amThank you Valerie, so glad you enjoyed the recipe. Appreciate you taking the time to comment.
Anonymous says
January 31, 2018 at 5:53 pmIf I wanted to add crust, how would I go about it? I really love this recipe but my family wants crust.
Laureen King says
February 4, 2018 at 5:04 amI would just add a simple graham crust. Recipe can usually be found on box of graham crumbs
Samantha says
January 27, 2018 at 9:56 pmAm I the only one who wrapped tin foil inside the pan…. ugh here’s hoping I didn’t totally fork it up…
Kerry C says
February 5, 2018 at 2:03 pmI 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.
Laureen King says
February 5, 2018 at 3:01 pmThat is awesome Kerry, so glad everyone enjoyed it, Thanks for taking the time to drop me a note. Appreciate it.
Annamarie Porter says
February 16, 2018 at 5:39 pmchecking 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.
Laureen King says
February 16, 2018 at 7:38 pmHi 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?
Abeer says
February 21, 2018 at 9:31 amThank 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
Laureen King says
February 25, 2018 at 5:01 pmHi Abeer, I have never made it with yogurt, so I can’t really advise you on how the cake would turn out
Merry-Lynn says
February 24, 2018 at 4:57 amI made 2 for the Christmas holiday and this cheesecake was a smashing hit!
Laureen King says
February 25, 2018 at 4:59 pmThank you so much Merry-Lynn, so glad you enjoyed the recipe
Sue Anne Jones says
February 25, 2018 at 2:04 pmi 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?
Laureen King says
February 25, 2018 at 4:58 pmHi Sue Anne, hot water steam will ensure even baking, thus lessening the likelihood of cracking on top, but I you could always try
Melea says
March 17, 2018 at 8:50 amI 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!
Rebekah Howard says
March 22, 2018 at 12:13 amI 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.
Laureen King says
March 22, 2018 at 10:25 amSo great Rebekah, very happy you enjoyed the recipe!
Martha says
March 28, 2018 at 6:59 pmHi 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
Laureen King says
March 28, 2018 at 7:28 pmHi Martha, you would bake at 300º F. Bake for approximately 2 hours
Valerie Santiago says
April 10, 2018 at 8:54 amHi Laureen,
Quick question…would love to add chocolate swirl….is that possible or should I just leave well enough alone??? Thanks
Laureen King says
April 15, 2018 at 10:42 amI haven’t myself, but I think it sounds interesting.
Jessica Atkinson says
April 14, 2018 at 3:09 amAbsolutely 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!
Laureen King says
April 15, 2018 at 10:40 amThank you very much Jessica for letting me know how much you enjoyed the recipe. You can’t beat fresh strawberries and whipped cream topping!
Patricia says
April 15, 2018 at 9:11 amI’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!
Laureen King says
April 15, 2018 at 10:37 amHow nice it must be cooking with your daughter. I love cooking with my son.
Patricia says
April 16, 2018 at 5:00 pmLaureen it came out beautiful!!!! Wish I could post a pic!!
Laureen King says
April 16, 2018 at 6:04 pmAwesome Patricia. I would love to see a photo!