Easy and Irresistible New York Cheesecake Recipe
Cheesecake lovers, rejoice! This New York cheesecake recipe is a game-changer for your dessert repertoire. Known for its creamy texture and rich flavour, this cheesecake is a surprisingly simple crowd-pleaser.
It’s the kind of dessert that draws rave reviews from everyone who tries it. They’re not just saying it’s good—they’re saying it’s impeccable! Now, you can create this decadent delight right in your kitchen. Let’s get started and see why this cheesecake becomes the star of any gathering.
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
Instructions:
- Prep Your Pan: Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminium foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This prevents water from seeping in during the baking process.
- Preheat Your Oven: Position the baking rack in the centre of the oven and preheat to 300°F.
- Mix Eggs and Sour Cream: In a large mixing bowl, use an electric mixer to beat the eggs with the sour cream until well blended.
- Cream the Cheese and Butter: 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 Flavorings: Incorporate the sugar, cornstarch, vanilla extract, lemon juice, and lemon zest. Beat thoroughly for about 2 minutes.
- Bake: Pour the mixture into the prepared springform pan. Place the pan in a roasting pan and carefully pour very hot tap water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 2 hours and 15 minutes, or until a knife inserted in the center comes out clean.
- Cool and Chill: Remove from the water bath and carefully peel the aluminum foil from around the pan. Let it stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For optimal flavor and texture, chill the cheesecake overnight.
Notes:
- Have a large, heat-safe dish ready to hold the hot springform pan once removed from the bain-marie.
- Exercise extreme caution when handling the hot water and the springform pan to avoid burns.
- Initially, the cheesecake might look puffy with some hairline cracks. As it cools, it will deflate and the cracks will smooth out, leaving you with a perfectly smooth top.
This New York cheesecake is not just a dessert; it’s an experience. Each silky, creamy slice is a testament to the simple joy of baking at home. Enjoy the process and the delicious results!