- 5 large eggs, room temperature
- 2 cups (1 quart) sour cream, room temperature
- 4 packs 8 ounces of cream cheese, room temperature
- 8 Tbsp (1 stick) unsalted butter, room temperature
- 1 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
How to make a New York cheesecake
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of sturdy aluminum foil around the bottom and sides, crimping and folding the foil to conform to the pan. This will help prevent water from seeping into the pan when you put it in the water bath. With the rack in the middle position, preheat the oven to 300* Fahrenheit.
In a large bowl, with an electric mixer, beat the eggs with the sour cream until smooth.
In a medium bowl, beat the cream cheese with the butter until smooth and creamy. Add this mixture to the egg-sour cream and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice, and lemon zest and beat well for about 2 minutes.
Pour into the prepared springform pan and place in a pan large enough to prevent the sides from touching. Place in the oven and carefully pour in enough hot tap water to reach half the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the foil around the pan. Let stand at room temperature until completely chilled, about 4 hours. Refrigerate, and cover, until cooled. For better flavor and texture, this cheesecake is best cooled overnight.
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