Indulge in the creamy decadence of a classic New York Cheesecake with this timeless recipe. Known for its rich texture and smooth flavor, this dessert is perfect for any special occasion or simply as a treat for yourself. Follow these steps carefully to ensure a perfect cheesecake that will impress every time.
Ingredients
- 5 eggs, room temperature
- 2 cups (1 pint) sour cream, room temperature
- 4 packages (8 ounces each) cream cheese, room temperature
- 8 tablespoons (1 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 peel
Preparation
- Preheat Oven and Prepare Pan:
- Preheat your oven to 375°F (190°C).
- Wrap a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, ensuring it covers the bottom and extends up the sides. This prevents water from leaking into the pan during the water bath. Spray the inside of the pan with non-stick cooking spray.
- Mixing the Batter:
- In a large bowl, use an electric mixer to whisk together the eggs and sour cream until smooth.
- Prepare Cream Cheese Mixture:
- In another large bowl (or the bowl of a stand mixer), mix the cream cheese and butter until smooth and creamy.
- Add the cream cheese mixture to the bowl with the eggs and sour cream. Whisk together until smooth.
- Incorporate Flavorings:
- Add the sugar, vanilla extract, grated lemon peel, lemon juice, and cornstarch to the mixture. Beat on low speed until everything is well combined and smooth.
- Prepare Water Bath and Bake:
- Place the prepared springform pan into a large roasting pan.
- Carefully pour boiling water into the roasting pan, around the springform pan, until it reaches about 1 inch up the sides of the springform pan. This water bath helps regulate the temperature and ensures even baking.
- Baking the Cheesecake:
- Bake the cheesecake in the preheated oven for 1 hour 30 minutes to 1 hour 45 minutes, or until the cheesecake is set but still slightly jiggly in the center. It should not look liquidy but should have a slight wobble when gently shaken.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 45 minutes to an hour.
- Cooling and Serving:
- Remove the springform pan from the water bath and carefully remove the aluminum foil.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight.
Enjoy!
- Once chilled, carefully remove the sides of the springform pan.
- Slice and serve your New York Cheesecake chilled, optionally topped with fresh berries or a fruit compote.
Tips
- Ensure all ingredients are at room temperature to achieve a smooth and creamy texture.
- Avoid overmixing the batter once the eggs are added to prevent incorporating too much air, which can lead to cracks in the cheesecake.
- Use a water bath to prevent the cheesecake from cracking during baking.
Serving Time
Preparation: 30 minutes
Baking: 1 hour 30 minutes to 1 hour 45 minutes
Cooling: Approximately 1 hour
Chilling: 4 hours or overnight
Enjoy the velvety richness and delightful tang of this New York Cheesecake—it’s a dessert that never goes out of style!
Recipe Card
New York Cheesecake
Indulge in the creamy decadence of a classic New York Cheesecake with this timeless recipe. Known for its rich texture and smooth flavor, this dessert is perfect for any special occasion or simply as a treat for yourself. Follow these steps carefully to ensure a perfect cheesecake that will impress every time.
Ingredients
- – 5 eggs room temperature
- – 2 cups 1 pint sour cream, room temperature
- – 4 packages 8 ounces each cream cheese, room temperature
- – 8 tablespoons 1 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 peel
Instructions
Preheat Oven and Prepare Pan:
- – Preheat your oven to 375°F (190°C).
- – Wrap a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, ensuring it covers the bottom and extends up the sides. This prevents water from leaking into the pan during the water bath. Spray the inside of the pan with non-stick cooking spray.
Mixing the Batter:
- – In a large bowl, use an electric mixer to whisk together the eggs and sour cream until smooth.
Prepare Cream Cheese Mixture:
- – In another large bowl (or the bowl of a stand mixer), mix the cream cheese and butter until smooth and creamy.
- – Add the cream cheese mixture to the bowl with the eggs and sour cream. Whisk together until smooth.
Incorporate Flavorings:
- – Add the sugar, vanilla extract, grated lemon peel, lemon juice, and cornstarch to the mixture. Beat on low speed until everything is well combined and smooth.
Prepare Water Bath and Bake:
- – Place the prepared springform pan into a large roasting pan.
- – Carefully pour boiling water into the roasting pan, around the springform pan, until it reaches about 1 inch up the sides of the springform pan. This water bath helps regulate the temperature and ensures even baking.
Baking the Cheesecake:
- – Bake the cheesecake in the preheated oven for 1 hour 30 minutes to 1 hour 45 minutes, or until the cheesecake is set but still slightly jiggly in the center. It should not look liquidy but should have a slight wobble when gently shaken.
- – Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 45 minutes to an hour.
Cooling and Serving:
- – Remove the springform pan from the water bath and carefully remove the aluminum foil.
- – Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight.