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 make this cheese cake all the ti.e it’s the best ,my grandson who is 5 tells to please make it over and over we enjoy it very much. On holidays this cheese cake needs to be one of the desserts . Thank you for recipe
Thank you Maria, have a wonderful 2017
Hello Larueen! I just wanted to say thanks for providing the cheesecake recipe. I have made this cheesecake once before and everyone loved it and it turned out great. Then I decided to make it again the following year and for some reason it did not turn out the same and I was wondering if you could give me some advice about what may have been the reason. This time around the cheesecake tasted very sour like I had used too much sour cream but I only used the required amount of 2 cups. Also it wasn’t as tall as it was before. Any help would be much appreciated! Thanks!
Also I didn’t realize until later that I had used 1/3 fat cream cheese. Could that have been why there was only a sour cream flavor?
Hi Anna, if the low fat cream cheese was the only thing you did differently I’m guessing that is what altered the flavor. Have a very Merry Christmas
I just made the cheesecake and it’s perfect! I’m so impressed. Thank you. So creamy too!
thank you Barbara
My cheesecake turned out perfect!!!!!!!!!! Thank you for the recipe! Happy Thanksgiving Day to you and yours.
Terrific Mega, thanks for taking the time to leave a comment, appreciate it. Happy Thanksgiving to you and your family.
I followed the directions to the T, it does it taste like cheesecake, it tastes more like a custard? Idk what I could have done wrong. ?… So disapointed. But thank you!
Hi Stephanie, I am so sorry the cake didn’t turn out for you. Many people have made it with great success, so I would really like to help you figure what went wrong. With 4 8oz blocks of cream cheese it should have great cheesecake flavour. Have you doubled checked the exact measurements in the ingredient list. I can’t tell you how many times I’ve messed up that way with a recipe. The other thing may have been over mixing.
Ok, what did I do wrong? I’ve been making perfect cheesecakes for the last 50 years. Never did one in a water bath. Saw this, I’m from NY, it looked awesome and my granddaughter loves cheesecake. Tried it. Followed recipe to the letter. Even put oven on convection. It hardly rose. It was not as sweet as we are accustomed to and I had to keep it in the oven for almost 3 hrs. Top was not as brown as photo. HELP!!!
Hi Robin, very sorry the cheesecake didn’t turn out. I’ve had many people try the recipe with great success.
I really wish I could help you figure out what went wrong, but without going step by with you, its so very hard to figure out went wrong
I just finished baking this cheesecake. It is cooling now but I couldn’t wait to tell you how beautiful it looks… it is flawless!!! I am soooo pleased with it! No cracks, beautiful color and smells so good! I’m waiting to determine how good the texture really is but, based on appearance, it looks perfect! I know I’m gushing! Thanks for a great recipe. Your new Dutch fan in the Netherlands!
Thank you C, I hope you enjoy it 🙂
Almost finished baking and just realized I forgot to add the lemon juice! Will it be a total fail?
Hi Caitlin, it shouldn’t make a big difference, just won’t have that bit of tangy flavour to it.
Hi Laureen! This looks amazing! I’ve never made a plain cheesecake, but I’m excited to try. I think I am going to add a crust though. Do you think it would make the cake overflow? Thanks!
Hi Callie, just make sure you use a 10 inch pan.
I made this cheesecake. It tasted wonderful. The texture was good. Unfortunately I didn’t wrap the foil properly and water got in the pan so the bottom was a little wet. That’s one is on me. Can’t wait to try it again. Thank you for sharing.
Been there, done that, as well Carmen. The cake still seems to take awesome though.