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!
Is there any way to make this cheesecake without the crust and move it from the bottom of the cake pan?
hi Yvonne, you can line the bottom with parchment paper.
Can I add cocoa powder to this recipe to make it a chocolate cheesecake? If so, how much would you suggest?
Hi Sheryl, I personally have never made it into a chocolate cheesecake so without testing it I can’t really advise you on that.
You should use Semi Sweet melted chocolate to make it a chocolate cheese cake. At least 12 ozs. Maybe a little more. You can taste it and add accordingly.
Happy Cooking.
I just wanted to let you know I think this is the most amazing cheesecake I’ve ever eaten. It is so light and fluffy. Thank you so much for this recipe!
Awesome Jeannette, thank you kindly for taking the time to drop me a comment!
Ive made this cake twice and currently baking my third. Favorite recipe👍👍. I’m not a lover of crust and made all kinds of crusts for cheesecake in the past, and will never make a crust again with this cake. Nothing but compliments and smiles when i bake this cake. I love it plain but have fresh berries on hand for my guests. Five star all the way 😍😍😍
Hey Dave, thanks for taking the time to comment. I always enjoy reading comments of those that have tried my recipes. I agree, nothing better than just a plain creamy cheesecake!
Honestly having grown up with the old style NY cheesecakes I never thought to make a crust or add any berry topping. Our cakes always win followers at dinners.
We butter the pan and then dust with powdered sugar.
. Light brown sides, brown top and fluffy, light body.
I can only find a 10 1/2 inch springform pan (I’m making this tonight so no time to shop around). I assume it just won’t be as thick and probably won’t take as long to bake. Can you give me an idea how much I should reduce the baking time? Thank you!!
Hi Donna, just a guess but maybe 15-20 minutes. Here’s a great video to help you determine doneness of cheesecake https://www.youtube.com/watch?v=XkwbSGEczHQ
I don’t have a convection oven – did anyone use a traditional oven and if so – how long did you bake it?
Hi Patricia, some people that have used non convection oven have said cook time was 15-20 minutes longer. There is a link in notes on the recipe for a great video to testing doneness of cheesecake you will find helpful.
Can someone tell me how to make this a key lime cheesecake?
Thank yoU!
Hi Shelley, sorry can’t help you. I’ve never even made a key lime pie. To Do List for sure
What recipe would you suggest for a crust on this cheesecake.
Hi Ben, a simple graham crust would work well.
Wonderful Leslie, thank you for commenting. Merry Christmas to you.
Any ideas on a replacement for the cornstarch? I’m grain free but REALLY want to try this recipe!
Hi Sarah, sorry I really don’t know what you could use as a substitution.
I’ve heard arrowroot powder is a good sub for corn starch.
I can’t wait to make this cheesecake, it sounds amazing.
I just made the cheesecake. It rose about one inch above the top of the 10 inch springform pan. Then it collapsed by 2/3’s as it cooled. It got quite brown on top . Baked in a convection oven at 300 degrees. I accidently spilled about 1/4 cup water on the batter and tried to sop it up with paper towels.
Hi Betty, spilling water on the batter would drastically affect the way the cheesecake baked.
Just made this beautiful cheesecake for a birthday party and it is amazing!!!! This is by far the best recipe I have ever gotten to make!!! Thank you!!!
Thank you Nicole for trying my recipe, so happy you liked it!
This is theeee most delicious Cheesecake I have ever tasted! My mom who is an amazing cook and has sampled many cheesecakes in her lifetime has said the same. The “5 Minute Strawberry Sauce” (in your recipe suggestion) to top the Tall & Creamy Delight sent the taste to the next level. But for those inquiring you do not need it this cake can stand alone as a delicious addition to any gathering. Cheesecake is intimating to make your recipe made the process painless. Thank you Laureen, so much for this recipe! The balance between the cream cheese and vanilla with a hint of lemon just creates such an amazing desert! This Tall & Creamy Cheesecake is going to reign supreme as we ring in the New Year!
Wonderful, I am thrilled you tried my recipe and enjoyed it. Thank you
With monk fruit instead of sugar and Pyrex in place of springform. Just me, I eat it right out of the pan. Yum!
Thanks
I made this at Christmas and everyone loved it! I want to make one for my husband for Valentine’s Day but I only wanted to use a 4 inch springform pan. Could you give me some tips on how to adjust the recipe and oven settings? If not I guess we’ll just be stuck with a 10 inch one! Haha great recipe, thanks!
Hi Rachel, not sure really how you could adjust it for 4 inch pan. My guess would be to make full recipe and divide it into 2 pans. Then simply freeze the other cheesecake.
Hi I’m really interested in this recipe. The only ingredient I’m questioning is the sour cream. Do I need the sour cream. Is it ok if I skip it? What exactly does the sour cream do? Please let me know
Bashar, the sour cream is a must in this recipe. It adds to the flavor and texture.
I only have an 8” springform pan. How far should I fill it? Can I put extra batter into ramekins and bake ?
Angell you could try making the cake pan higher with parchment paper. Here another blogger that has a great tutorial of how. https://ashleemarie.com/preparing-a-pan-for-baking/
Thanks! Will try it!
While this cheesecake turned out delicious, it wasn’t tall – because it was spread out more than if it had been in a smaller pan. It would have been tall had I put it in a 8 inch pan. I think an 8 inch pan would work awesome and get the nice height.
Glad you enjoyed the recipe Melody, there are a few things that can affect the height, overbeating batter, uneven cooking temperature. If you try a smaller pan, it might be best to build up the sides with parchment paper so it doesn’t overflow.
Can you make cupcakes out of this recipe? If so how many would you get out of this recipe?
Hi Prnelepe, I’m sorry I can’t help you with this because I’ve never tried and would just be guessing.
Im a huge fan of New York Style cheesecake. This is by far the best cheesecake ever!!! Everybody who has tried it has fallen in love with it. It is super rich and decadent so you only need a small slice but it is out of this world.
Thank you so much Amanda for taking the time to drop me a comment.
I just wanted to say, I made this cheesecake as my very first. I’ve never made one before & was quite intimidated to start. When when I finally did (2 weeks getting my nerve up lol) I decided it would be this recipe with a pecan praline topping.
I absolutely love is New York style cheesecake But often find the restaurant ones a bit heavy. This cheesecake was sooo yummy! Creamy, decadent & it is so smooth it just melts in your mouth……
It actually took me a day or 2 to remember I had made it all sugar free! Lol Even my Praline topping. Everyone that has tasted it just loves it. I’ll not make a different one unless it’s a variety but I think I’ll just adapt that variety to this base. 😊❣️
Thank you sooo much for making me face my fear & the great recipe to do that with. Win win situation! Look for my picture posted on your page.
Cynthia , you made my day with your comment. I love when people try my recipes and really enjoy them. Thanks!
What did you replace the sugar with?
Why would you give this a 3 star rating when YOU spilled water in the batter?? It even says to be careful to NOT splash water in the batter! Not a very fair thing to do when it’s your own mistake!
This recipe looks wonderful. Cant wait to try it. I have what I think is probably a newbie question…is the purpose of the foil just to seal the springform pan from the water bath?
Thank you.
Yes Mike the foil keeps the water out.
Ok, so this was my first attempt at making a REAL cheesecake. I usually just use the quick & simple 3 ingredients recipe. Man o’ man have I been missing out. This recipe is 5 star… Reminds me of going to Juniors when they used to sell the cheesecake by the slice. Thanks so much!
Thanks Janie, yes I agree the bit of extra time it takes to make this cheesecake is well worth it.
How long does this last in the fridge? I wanted to make this ahead of time. Thank you
Hi Morgan, the cheesecake will last up to 5 days in the refrigerator. Be sure to store in airtight container or tightly wrap with plastic wrap to avoid it drying out.
I’m going to make this cheesecake tomorrow. I have a few questions 1. What can I use if I don’t have a paddle attachment for my mixer? 2. Can I freeze the cheesecake?
Hi Debra, the regular attachment should work, and yes you can freeze this cheesecake.
Thank you. If I add a crust will the water bath affect it? Obviously I’ve never made a cheesecake before and would prefer my first one not to be a deserter.
A great will work great on this cheesecake, and yes you still need a water bath. The foil keeps the water out, so make sure no holes in it. I like to double up the foil.
My pan is a 9in, how much batter should I remove before baking?
you could make the pan taller using parchment paper, here’s a link of how to do this https://ashleemarie.com/preparing-a-pan-for-baking or I’m guessing removing about 3/4 cup
I have made cheesecakes for 30 years and this is the very, very best!! Made it today for a friend for his 68th birthday. Was it ever a hit!! Of all the recipes I’ve tried, this has got to be my favorite and will be my go to from now on. I used a conventional oven and baked for two hours and twenty minutes on 300 degrees and it turned out perfect. I love the height of this cheesecake….reminds me of a Diner in N.Y. where they served awesome cheesecake, just like this. FIVE STARS FOR YOUR RECIPE!!!!
Thank you very much Judy, so happy you enjoyed the recipe. It was great of you to take the time to comment.