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!
I usually make my grandmother’s German cheesecake,but today I’m going to give this one a try. I can’t wait to see how it will turn out! I’m going to be using your shortbread recipe for the crust and I’ll be back to let you know how it turns out. Cheesecake is my absolute favorite desert!
I’ve never used my shortbread recipe for the crust, so please let me know how that turned out. thanks.
Hi can i use 50 % less fat sour cream here ??? Does it affect the texture and taste ??
Hi Yasmeen, I have not tried the recipe with 50% so unfortuneately I am not sure.
I made this recipe two nights ago, and it is superb! I made it by step by step and it is a no fail recipe. I have shared with so many friends that were really impressed with it. Thanks for sharing this recipe. It will become a staple for parties.
So did I Laurie, in fact I’m enjoying a slice right now! lol
This is my first time making a cheesecake like this and it turned out fantastic. The texture was creamy and the taste was phenomenal..I am so proud of this endeavor! Thank you for the recipe.
With much appreciation, marge
Wonderful Marge, I just made one yesterday and the family is devouring it.
How long does the cheesecake last before going bad? It’s very delicious but it’s a lot lol.
Hi Celeste, the cheesecake should be good for 5 days in the refrigerator. Cheesecakes should also freeze well. I just made one last night, so I am going to cut into individual slices, wrap tightly in plastic wrap, then place in freezer bag. Mine has never lasted long enough to freeze, so this will be a test for me.
Would this work in a 9 or 10″ springform?
Hi Lily, a 9 inch would be too small, a 10 or larger is needed.
Hi, just a question regarding how to get a high cheesecake. I had a cheesecake from a chef in St. Louise, IL. It was, I swear, six inches high! It was really cheesy. What’s the test difference between one using just cream cheese and one using sour cream or mascarpone? Does one combo rise more than the other? Hoping you can help me.
Thanks CJ
Hi CJ, those are great questions. I know this cake doesn’t get six inches high. I wish I had that recipe to try. I have not tested using mascarpone, but I have bake cheesecakes without the sour cream and they don’t rise as high.
Hi I just made this recipe with a 9″ × 3″ springform pan and it turned out great☺
Thank you so much for sharing this recipe!
Thank you Sandra for trying the recipe, so glad you liked it!
My first time making cheese cake & everyone loved it. It turned out so pretty no crack but the top was a little brown. Should I have added more water to the pan while baking? This recipe is a keeper! Thank you so much for sharing this recipe.
Hi Helen, glad you enjoyed the recipe. Sometimes oven can vary and perhaps that caused your cake to brown a bit more than you would like. Next time I would try tenting foil wrap on top of cake when you see it is getting browned to your liking. The foil should be loose and not touch the cake at all.
If I choose to add a crust should I still butter entire pan?
Hi Theresa, yes I would butter entire pan.
It looks delicious…:) BTW, is that oven temperature in celcius or fahrenheit? I fugured it must be fahrenheit, otherwise it would get burned during 2 hours baking time…lol Am i right?
Hi Asta, yes temperature in Fahreheit.
Very nice looking! I wish there was nutritional facts already but I guess I can figure it out. I like that it is crust less. Thanks for sharing.