New York Cheesecake

This classic New York Cheesecake is rich, creamy, and perfectly tangy with hints of lemon. Made with a sour cream and cream cheese filling, it offers a smooth texture and a delightful flavor that’s sure to impress. Baking in a water bath ensures a moist and crack-free cheesecake.

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

Instructions:

1. Prepare the Pan:

• 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 of the pan. This prevents water from seeping into the pan during the water bath.

1. Preheat the Oven:

• Position the baking rack in the center of the oven and preheat to 300°F (150°C).

1. Mix Eggs and Sour Cream:

• In a large mixing bowl, use an electric mixer to beat the eggs and sour cream until well blended.

1. Prepare Cream Cheese Mixture:

• In a medium-sized bowl, beat the cream cheese and butter until smooth and creamy. Add this mixture to the egg-sour cream mixture and beat until smooth.

1. Add Remaining Ingredients:

• Add the sugar, cornstarch, vanilla extract, lemon juice, and lemon zest to the mixture. Beat thoroughly for about 2 minutes until well combined.

1. Pour into Pan:

• Pour the mixture into the prepared springform pan and smooth the top.

1. Prepare Water Bath:

• Place the springform pan in a large roasting pan. Pour very hot tap water into the roasting pan until it reaches halfway up the sides of the springform pan. This bain-marie (water bath) helps cook the cheesecake evenly and prevents cracking.

1. Bake:

• Carefully place the roasting pan in the oven and bake for 2 hours and 15 minutes, or until the cheesecake is lightly colored and a knife inserted in the center comes out clean.

1. Cool:

• Remove the springform pan from the water bath and peel away the aluminum foil. Let the cheesecake stand at room temperature until completely cool, about 4 hours.

1. Chill:
   • Cover the cheesecake and refrigerate until well chilled, preferably overnight for the best flavor and texture.

Notes:

• Handling Hot Water: Be cautious when handling the hot water bath. Have a clear plan and space for where you will place the hot and drippy springform pan after removing it from the oven.
• Avoid Burns: Remove the entire setup from the oven before taking out the springform pan to avoid burns.
• Cheesecake Appearance: The cheesecake may appear light and puffy with some hairline cracks when it first comes out of the oven. As it cools, it will deflate gently and any cracks should minimize.

Serving:

• Serve chilled, and optionally, garnish with fresh berries or a drizzle of berry sauce for added flavor and presentation.

This New York Cheesecake is a delightful dessert that’s perfect for any occasion, offering a creamy texture and delicious flavor that will leave everyone wanting more!