New York Cheesecake

This New York cheesecake recipe is easy to make, and it’s so delicious. Everyone that’s tried it has said it tastes impeccable! You’ll love it.

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.

How To Make New York Cheesecake :

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, crimping and pleating the foil to make it conform to the pan.

This will help to prevent water seeping into the pan when you put it into the bain-marie.

Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

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

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.

Place in the oven and carefully pour in enough very hot tap water to reach halfway up 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 aluminum foil from around the pan.

Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled.

For best flavor and texture, this cheesecake is best chilled overnight.

Notes:
Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie.

When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.

Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down.

I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven.

I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven’t been burned yet, but I have soaked the edges of the potholders in the hot water, and it’s amazing how fast that steaming water is wicked up to my tender fingers!

When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. Do not despair.

As the cheesecake cools, it will gently deflate and the hairline cracks disappear.

Here are some delicious variations you can try for your New York cheesecake:

Chocolate Swirl Cheesecake: Melt some dark chocolate and swirl it into the cheesecake batter before baking. This will give you a rich chocolate flavor.

Berry Topped Cheesecake: After chilling, top your cheesecake with a mixture of fresh berries like strawberries, blueberries, and raspberries. You can also make a berry compote to drizzle over the top.

Pumpkin Cheesecake: For a seasonal twist, add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the batter. This is perfect for fall!

Lemon Blueberry Cheesecake: Incorporate fresh blueberries into the batter and add extra lemon zest for a refreshing flavor combination.

Nutella Cheesecake: Swirl in some Nutella into the batter before baking for a decadent chocolate-hazelnut flavor.

To store your New York cheesecake properly, follow these steps:

Cool Completely: Before storing, make sure your cheesecake has cooled completely at room temperature. This helps prevent condensation.

Cover: Wrap the cheesecake tightly with plastic wrap or aluminum foil to protect it from odors and moisture in the fridge.

Refrigerate: Store the wrapped cheesecake in the refrigerator. It can last for about 5 to 7 days when stored this way.

Freeze for Longer Storage: If you want to keep it longer, you can freeze the cheesecake.

Slice it into individual portions, wrap each slice in plastic wrap, and then place them in a freezer-safe container. It can be frozen for up to 2 months.

Thawing: When ready to enjoy, thaw the cheesecake in the refrigerator overnight rather than at room temperature to maintain its texture.

Following these steps will help keep your cheesecake fresh and delicious!

Enjoy!