This New York Cheesecake recipe is easy to make and very delicious. Those who tried it said it was impeccable! You’ll love it!
Ingredients
or 5 large eggs, room temperature
or 2 cups (half-pint) sour cream, room temperature
or 4 8-ounce packages cream cheese, room temperature
u 8 tablespoons (one stick) unsalted butter, room temperature
or 1 1/2 cups sugar
or 2 tablespoons cornstarch
or 1 1/2 teaspoons vanilla extract
or 1 teaspoon fresh lemon juice
or 1 teaspoon lemon zest

How to make New York cheesecake
Generously butter the inside of a 10-inch cake. Tightly wrap a double layer of heavy-duty aluminum foil around the bottom and outside and pinch and fold the foil to fit the pan. This will prevent water from entering the container when you place it in the water bath. Place the rack in the center of the oven. Preheat oven to 300* Fahrenheit.
In a large bowl, beat the eggs with the cream using an electric mixer until smooth.
In a medium bowl, beat cream cheese and butter until smooth and creamy. Add to sour cream mixture and stir until smooth. Add
sugar, cornstarch, vanilla, lemon juice and lemon zest and mix vigorously for about 2 minutes.
Pour into the prepared springform pan and place in a baking dish (or other saucepan) large enough so the edges are not touching. Place in the oven and carefully pour in enough very hot tap water to come halfway up the springform pan. Bake
for 2 hours and 15 minutes or until the cake is very light in color and a knife inserted in the center comes out clean. Remove from the water bath and carefully remove the aluminum foil from the pan. Leave at room temperature for about 4 hours until completely cool. Store covered in the refrigerator until completely cold. For the best flavor and texture, it is best to refrigerate this cheesecake overnight.
Grades:
Prepare a saucepan or other large dish that will keep the springform pan warm and moist after removing it from the water bath. The water is very hot when you take the bain-marie out of the oven. So be careful.
Before you take out the grill, plan where you are going to place it so you don’t end up holding it and frantically looking for an empty place to put it. I can’t take the cheesecake out of the double boiler while it’s in the oven, so I take everything out of the oven. I am very careful not to burn my wrists or the backs of my hands when removing the springform pan; I haven’t burned myself yet, but I have dipped the edges of the molds in hot water and it’s amazing how quickly the steaming water reaches my tender fingers!
When you first take the cheesecake out of the oven, it appears light and fluffy and may have small cracks on the top. Don’t despair. As the cheesecake cools, it will lose some air and the fine cracks will disappear.