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 LOVED this recipe but forgot to save it and can’t get it to load… is the website down or is there another way to view the full recipe?
Hi Shanelle, I’m not having any issues with it loaded. Here’s the link to try again
https://www.artandthekitchen.com/tall-and-creamy-new-york-cheesecake/
Hi! I’m about to make the cheesecake but all the forms I have are too low and from the kind that you take the sides and I’m afraid of everything spilling out. So I decided to make it in small glass forms, that way everything will fit better in my fridge as well. 😊 should I still bake them for two hours? Try are almost like tea cups high…
I saw the link for the parchment paper but I would like to make the recipe this time in the glass forms. Thank you very much for the suggestions.
Alexandra, I have never baked the cheesecake like this but, I’m sure baking time would be less. There is a great video link under the recipe to check for doneness of cheesecake to use as a resource. I would only be guessing if I recommended a baking time.
Ok… I’ll see what happens. 😄Thanks a lot. I’ll tell you later how it went.
Good day Laureen,
Thank you very much for the recipe.
Can I substitute the sugar with honey?
Thank you.
Hi Maria, I’m not sure honey would be a great substitution as honey bakes differently than sugar.
I made this cheesecake for an after the funeral family gathering for my brother-in-law. I was nervous because their mother used to make them cheesecakes for their birthdays and hers is the standard by which the family judges cheesecake. This cake was so easy to make and I can’t begin to tell you how much everyone loved it. I have eaten a lot of cheesecake in my life but this was absolutely the best by far. It has only been a month since I first made this and this morning I am already making my third per request. Thank you so much for sharing this recipe and for all the helpful hints. I also made the strawberry sauce and it was delicious!
Thank you kindly Gail, it means alot to me when people take the time to comment on recipes of mine they have tried.
This is the BEST cheesecake! It was easy to make and absolutely delicious. The only difficult part is waiting overnight for the cake to “set” (although I must admit, we tried a little bit after about 6 hours in the refrigerator – it was so very light and airy). After it set, it was even better. Thank you for this receipe. It will now be my “go-to”.
Thank you very much Wickey for trying my recipe. So glad you enjoyed it!
I made this recipe and it was beautiful and high but when I put it in the fridge it sunk to 1/2 the height – I was SO disappointed!!! What did I do wrong? It was for my daughter’s 17th Birthday. Haven’t tasted it yet but will let you know once we cut it.
Hi Maria, its difficult to know exactly what could have gone wrong but a lot of times a cheesecake will fall because batter was over beaten or overcooked. Did you bake it in a water bath? Did you make any substitutions to the recipe? I hope it still tastes great.
i dont cook often ~ but this recipe looked & sounded amazing. it wasn’t the easiest thing I’ve ever made, but well worth the effort & time. mine did ‘fall’ a bit, but the texture is amazing & the taste is by far the best thing I’ve ever made. will definitely make again (and fingers crossed, the water bath doesn’t get in between the aluminum foil again). thanks for the recipe!
Thanks Olivia, I usually double the foil and make sure it tightly sealed to prevent any water leaking into cake.
I used this recipe to make my first ever cheesecake, and it turned out delicious!!! It was tall and fluffy and was easier to make than I thought. I’ve always been a little intimidated by making cheesecake. This recipe was perfect and everyone loved it! Thank you!
That is awesome Kirstin. Hope you continue baking and trying a bunch of different recipes.
This is the only recipe I use and I have tried hundreds, so thank you so much for sharing. The only thing I changed is instead of buttering the sides of the pans I use a spray. if you look at the first picture that is mine and there are butter spots but use lots of different toppings and use different flavors. I will not use any other recipe, love judy
thank you so much Judith. I really am flattered when people who try my recipes take the time to leave a comment.
Can you substitute mascarpone cheese for the sour cream?
I would not do that substitution as mascarpone and sour cream have very different texture and would not bake up the same.
I tried a few cheesecakes and this one I have already made a few times. It is the best cheesecake I made from all.
I will keep making it. Great tasty cheesecake, thank you for your recipe 🙂 :p
Thank you Lenka, so happy to hear you enjoyed the recipe. It’s one of my favs!
Can I use bottled cream cheese and homemade sour cream?
No, I don’t think you would get good results.
This is absolutely the very best cheesecake. Can I halve it? If so, what size pan do you recommend?
Thank you Toni, I would guess 2 6inch springforms pans.
Thanks Toni, I’m guessing 2 six inch springform pans.
My new favorite recipe! The only change I made was to use a tad less lemon juice and I made a Nilla Wafer crust. I know that technically makes it NOT a NY style cheesecake, but it sure did win over all of my guests!
Thanks Jen, Nilla Wafer crust would be delicious!
I made your cheese cake for Easter! It was soooooo good!! Thank you so much. Followed it exactly as you wrote it. Can’t thank you enough. It was a hit, I was a hit … this is definitely a keeper and I would never try another recipe again! You Rock!!
Thank you Kathy, it was nice of you to take the time to drop me a comment. Glad it was a hit!
would substituting butter with margarine change the outcome?
Hi Bri, I never bake with margarine, so I’m not sure you would achieve the same results.
After buttering the springform pan, do you have to flour it?
Hi Katherine, I just butter the pan. no flour
I am really excited to try this recipe!! My question is of the the sour cream, when you say 2 cups, would you say this is 2 pints?
Hi Elena, it is 2 measured cups of sour cream. Hope you enjoy the recipe.
Hi.
No, 2 pints is equal to 5 cups. Use a cup measure rather than pints.
It is a wonderful recipe….. enjoy.
In the United States, 2 cups is one pint. Two pints (4 cups) to a quart.
When I made this last night I left in the oven at 300 for 2 hours and 10 minutes and the top never browned! It’s still tasted okay actually tasted great and it didn’t crack woohoo LOL! But is it okay that it didn’t Brown on top and how can I get it to Brown on top?
Hi Carol, when I bake this cheesecake using convection mode the top browns quite a bit more that regular oven. The flavor should be great either way.
As a New Yorker and a big fan of NY style cheesecake, this has been by far the best recipe out there I have tried (and will be my one and only going forward). I am printing this page just in case the world ends and I can’t access the web in the future. I made fresh strawberry jam to go with it and my husband just renewed his vows to me again after eating a piece. So rich and smooth, velvety melting in your mouth. Highly recommended, I wish I could show you the pictures. Thank you again for this recipe 🙂
Well coming from a New Yorker, that it quite the compliment and I thank you Ernesto!
Hello, I’m in the process of baking these cheesecake now and I have a regular oven not a convection oven but I’ve only baked it for a little over an hour and it definitely seems like it’s done I make cheesecakes often so I’m just curious if the baked time would be less with a regular oven? The instructions state it could take longer because you have a convection oven and you baked it at 300° for two hours but I’ve been baking it at hello, I’m in the process of baking these cheesecake now and I have a regular oven not a convection oven but I’ve only baked it for a little over an hour and it definitely seems like it’s done I make cheesecakes often so I’m just curious if the bake time would be less with a regular oven? The instructions state it could take longer because you have a convection oven and you baked it at 300° for two hours but I’ve been baking it at 200 300° and it’s a little over an hour and it definitely seems done but I’d be safe and taking it out almost an hour less than you suggest?
Hey Lauren I just left you a message this is Maria I’m the one that’s in the process of baking with cheesecakes now I’m actually making three of them for a graduation party so I don’t want to mess this up. It should not say I’m baking it at 200 because I’m baking it at the 300° in a water bath and I’m using a crust. I know I have not over beaten the cheesecake because it definitely has risen beautifully! I’m just perplexed on the bake time it’s definitely springing back and slightly jiggly in the middle and it’s brown on top so I didn’t wanted to get too brown so I’ve taken it out it’s slightly shrunk but it’s in perfect even shape do you think it safe that in an hour and a half they could be done In an hour and a half in a regular oven versus two hours in a convection oven?
Hi Maria, sorry for not getting back to you sooner, I was away visiting my parents. How did your cheesecake turnout?
This cheesecake recipe is one of the best recipes out there! Everyone I gave a slice to loved it and said that it tasted better than the ones sold at restaurants and cafes. It’s super easy to make, and I am planning to make even more of this cheesecake for future special occasions!
Thanks a bunch Jane, I have a hard time stopping at just one slice of this cheesecake!
Hi, I’ve made this twice and am a goddess to my family as a result!
I’d like to make mini cheesecakes in 4 inch springform pans….what adjustments should I make? Is the baking time the same?
Thanks!
Super cool that your family loves this cheesecake. Only guessing because I have not baked in 4 inch pans, but cooking time would be less.
I have tried this recipe twice baking it in a regular oven. The first time I baked it 2 hours and it was over done, I tried it again baking it for an hour and a half, still overdone. Having made similar recipes on a smaller scale, I know it has the potential to be very good once I get the bake time correct, next time I will check it at an hour.
Hi can i make this batter to pour into the 10″ springpan with gram cracker crust in it? Will it work out the same?
Yes, many people have made this recipe with a crust with great success.