Ingredients:
5 large eggs, at room temperature
Two cups, or one pint, of room-temperature sour cream
Four eight-ounce packets of room-temperature cream cheese
Eight tablespoons (one stick) of room-temperature unsalted butter
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:
Preheat the oven to 300°F (150°C). Grease the interior of a 10-inch springform pan generously.. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides of the pan, ensuring it conforms to the pan to prevent water from seeping in.
Place the baking rack in the oven’s middle .In a large mixing bowl, use an electric mixer to beat the eggs and sour cream until well blended.
In a separate 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.
Add the sugar, cornstarch, vanilla extract, lemon juice, and lemon zest to the mixture. Beat thoroughly for about 2 minutes until well combined.
Pour the batter into the prepared springform pan and place it in a larger roasting pan or another pan that can prevent the sides from touching.
Pour just enough very hot tap water into the bigger pan so that it comes halfway up the springform pan’s edges.
Bake the cheesecake for 2 hours and 15 minutes, or until it is lightly colored and a knife inserted in the center comes out clean.
Remove the cheesecake from the water bath and carefully peel off the aluminum foil from around the pan.
Let the cheesecake stand at room temperature until completely cool, about 4 hours. After cooling, place a lid over it and chill it thoroughly. For the best flavor and texture, it is recommended to chill the cheesecake overnight.
When serving, have a platter or large dish ready to hold the hot and potentially drippy springform pan.
Note that the cheesecake may appear light and puffy with small cracks on top when first removed from the oven. As it cools, it will gently deflate and the cracks will disappear.
Notes:
Be cautious when handling the hot water bath and pan to prevent burns.
Plan where to set the hot roasting pan before removing it from the oven to avoid any accidents.
The cheesecake will deflate and cracks will disappear as it cools, so don’t worry about their initial appearance.
Enjoy your delicious New York Cheesecake!