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New York Cheesecake

New York Cheesecake

This classic New York Cheesecake is rich, smooth, dense, and incredibly creamy with subtle vanilla and fresh lemon flavor. A gentle water-bath bake helps create the luxurious texture that makes traditional New York-style cheesecake so special.
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Ingredients
  

  • 5 large eggs room temperature
  • 2 cups sour cream room temperature
  • 4 packages 8 ounces each cream cheese, room temperature
  • 8 tablespoons unsalted butter room temperature
  • 1 1/2 cups granulated 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. Position an oven rack in the center.
  • Generously butter the inside of a 10-inch springform pan. Wrap the outside bottom and sides of the pan tightly with two layers of heavy-duty aluminum foil, pressing the foil securely around the pan to help prevent water from leaking inside.
  • Add the eggs and sour cream to a large mixing bowl. Beat with an electric mixer until the mixture is smooth and evenly blended.
  • In a separate medium bowl, beat the softened cream cheese and butter together until completely smooth and creamy.
  • Add the cream cheese mixture to the egg and sour cream mixture. Beat just until everything is thoroughly combined and smooth.
  • Add the sugar, cornstarch, vanilla extract, lemon juice, and lemon zest. Continue mixing for about 2 minutes, or until the cheesecake batter is smooth and evenly blended.
  • Pour the batter into the prepared springform pan and smooth the top if necessary.
  • Set the springform pan inside a large roasting pan, making sure the sides of the two pans do not touch.
  • Carefully pour very hot water into the roasting pan until the water reaches approximately halfway up the outside of the springform pan.
  • Carefully transfer the roasting pan to the oven. Bake for about 2 hours and 15 minutes, or until the cheesecake is only lightly colored and the center is set.
  • Carefully remove the cheesecake from the water bath. Remove the foil from the outside of the springform pan.
  • Allow the cheesecake to cool completely at room temperature for approximately 4 hours.
  • Cover and refrigerate until thoroughly chilled. For the best flavor, texture, and cleanest slices, refrigerate the cheesecake overnight before serving.

Notes

For the smoothest possible filling, make sure the cream cheese, butter, sour cream, and eggs are all at room temperature before mixing. Avoid beating the batter longer than necessary once it is smooth, because incorporating too much air can cause the cheesecake to rise and then sink as it cools