New York Cheesecake

New York Cheesecake: A Velvety, Rich Delight

Elevate your dessert game with this easy-to-follow New York Cheesecake recipe, revered for its velvety texture and deep, rich flavor.

This classic cheesecake is not just another dessert; it’s a showstopper, perfect for any gathering or a luxurious treat just for you. It’s surprisingly simple to make and is guaranteed to garner glowing reviews from cheesecake aficionados and novices alike.

Create the Perfect Cheesecake

This New York Cheesecake recipe focuses on creating a smooth, dense filling and a flawlessly cooked crust. The key to its impeccable texture is room-temperature ingredients and gentle cooking in a water bath. Here’s how to make this irresistible dessert that is sure to impress.

• Preparation time: 30 minutes
• Cooking time: 2 hours 15 minutes
• Chilling time: Overnight
• Serving: Serves 12
• Equipment: 10-inch springform pan, roasting pan, electric mixer

New York Cheesecake Recipe:

Follow these steps to create a creamy, dreamy cheesecake that rivals those found in the best New York bakeries.

Ingredients:

• 5 large eggs, room temperature
• 2 cups (one pint) sour cream, room temperature
• 4 packages (8 ounces each) 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

Instructions:

1. Prepare the Pan: Generously butter the inside of a 10-inch springform pan. Wrap it in a double layer of heavy-duty aluminum foil to prevent water from seeping in during baking.
2. Preheat Oven: Set your oven to 300°F with the rack in the middle.
3. Mix Wet Ingredients: In a large mixing bowl, beat the eggs with the sour cream until well combined using an electric mixer.
4. Cream Cheese and Butter: In a separate bowl, beat the cream cheese with the butter until smooth. Add this to the egg and sour cream mixture, beating until smooth.
5. Add Flavorings: Mix in the sugar, cornstarch, vanilla extract, lemon juice, and lemon zest. Beat thoroughly for about 2 minutes to ensure everything is well incorporated.
6. Bake: Pour the batter into the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with hot tap water halfway up the sides of the springform pan. Bake for 2 hours and 15 minutes, or until a knife inserted into the center comes out clean.
7. Cool and Chill: Remove the cheesecake from the water bath and carefully peel off the aluminum foil. Let it cool at room temperature for about 4 hours. Refrigerate covered overnight to set completely.

Serving Suggestions

To serve, slice the chilled cheesecake with a sharp knife, dipping it in hot water and wiping it dry between slices for clean cuts. Top with fresh berries, a drizzle of fruit sauce, or enjoy the rich flavor as is.