New York Cheesecake
Cheesecake is my husband’s favorite dessert. For me, the way to your son’s heart was through his stomach, and every time he wanted to do something as a child, I bribed him with a piece of New York cheesecake. I may be a traditional lady, but I got the message loud and clear: Learn how to make a good cheesecake!
Although the ingredients are simple, making this cheesecake can be a bit complicated. Because cheesecake is a custard, it should be cooked gently in a water bath and you should be concerned about cracking the surface of the cake and overcooking it or undercooking it.But with the right recipe and a few tips, this crack-free New York-style cream cheese cake is definitely doable even for beginners.
This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and a rich, dense filling made with cream cheese, eggs, sugar, sour cream, vanilla, a squeeze of lemon juice, and a few tablespoons of flour.
*Ingredients:
° 5 large eggs, at room temperature ° 2 cups (1 pint) sour cream, room temperature ° 4 8-ounce packages cheese cheam cheese ° 8 tablespoons (1 stick) unsalted butter at room temperature , at room temperature ° 1 1/2 cups sugar ° 2 tablespoons cornstarch ° 1 1/2 teaspoons vanilla extract ° 1 teaspoon fresh lemon juice ° 1 teaspoon lemon zest
Preparation:
Generously butter a 10-inch Place in springform pan. Wrap a double layer of heavy-duty aluminum tightly around the bottom and outside sides, folding the foil to line up with the pan. This will prevent water from entering the pan when you place it in Marie’s sink.Place the grill rack in the center of the oven. Preheat the oven to 300 degrees Fahrenheit.
In a large bowl, using an electric mixer, beat the eggs with the sour cream until well combined.
In a medium bowl, beat cream cheese with butter until smooth and creamy. Add to egg and sour cream mixture and stir until smooth.
Add sugar, cornstarch, vanilla, lemon juice and lemon zest and mix well for about 2 minutes.Pour into the prepared springform pan and place in a baking dish (or other dish) large enough so that the edges do not touch. Place in the oven and carefully pour in enough hot tap water to come halfway up the edge of the pan.
Bake for 2 hours and 15 minutes or until cake is lightly colored and a knife inserted in center comes out clean. Remove from the water bath and carefully remove the aluminum foil from the pan. Let sit at room temperature until completely cool, about 4 hours.Store covered in the refrigerator until completely cooled. For the best flavor and texture, this cheesecake is best refrigerated overnight.