Decadent New York Cheesecake

Indulge in the exquisite flavors of this easy-to-make New York cheesecake recipe that promises unparalleled deliciousness. It has garnered praise from everyone who has had the pleasure of tasting it – a testament to its impeccable flavor. Get ready to fall in love!

Ingredients:

• 5 large eggs, at room temperature
• 2 cups (one pint) sour cream, at room temperature
• 4 packages (8 ounces each) cream cheese, at room temperature
• 8 tablespoons (one stick) unsalted butter, at 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

How To Make New York Cheesecake:

1. Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, ensuring it conforms to the pan to prevent water seeping in during the bain-marie process.
2. Position the baking rack in the center of the oven and preheat to 300 degrees Fahrenheit.
3. In a large mixing bowl, use an electric mixer to blend the eggs with the sour cream until well combined.
4. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this mixture to the egg-sour cream blend and beat until smooth.
5. Add sugar, cornstarch, vanilla, lemon juice, and lemon zest. Beat thoroughly for about 2 minutes.
6. Pour the batter into the prepared springform pan and place it in a roasting pan, ensuring there’s enough very hot tap water to reach halfway up the sides of the springform pan.
7. Bake for 2 hours and 15 minutes or until the cake is lightly colored and a knife inserted in the center emerges clean.
8. Remove from the water bath, carefully peel off the aluminum foil, and let it stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For optimal flavor and texture, it’s recommended to chill the cheesecake overnight.

Notes:

• Be cautious when handling the hot and drippy springform pan after removing it from the bain-marie.
• Have a plan for where to set the hot roasting pan after removal.
• Expect the cheesecake to look light and puffy with possible hairline cracks initially, but these will disappear as it cools.