Indulge in the ultimate New York Cheesecake that’s creamy, rich, and incredibly easy to make. This recipe has been tried and loved by many, earning rave reviews for its impeccable taste and smooth texture. Whether you’re a cheesecake enthusiast or a beginner baker, this foolproof recipe will guide you through every step to achieve perfection. Pair it with your favorite toppings, like a berry sauce, for an extra touch of decadence!
Ingredients:
- 5 large eggs, room temperature
- 2 cups (one pint) sour cream, room temperature
- 4 8–ounce packages cream cheese, room temperature
- 8 tablespoons (one stick) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
Preparation:
- Preheat the oven to 375°F. Wrap a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water seepage. Spray the inside with nonstick cooking spray.
- In a large bowl, beat the eggs and sour cream until well blended.
- In another bowl, combine cream cheese and butter until smooth. Add this mixture to the egg-sour cream blend and mix thoroughly.
- Add sugar, vanilla extract, lemon juice, lemon zest, and cornstarch. Beat on low speed until just combined.
- Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches about one inch up the sides of the cake pan (bain-marie method).
- Bake for 1 hour and 30 to 45 minutes, or until the cheesecake is just set but still slightly wobbly. Cool in the water bath for 45 minutes, then remove and chill in the refrigerator for at least 4 hours or overnight.
Tips and Tricks:
- Cornstarch helps prevent cracking as the cheesecake cools.
- Use a thin spatula to transfer the cheesecake to a serving dish for a clean presentation.
- Get creative with toppings—berry sauce, caramel, or fresh fruit are all delicious options!
Enjoy this classic New York Cheesecake that’s sure to impress at any gathering!
