New York Cheesecake
A classic dessert known for its tall, creamy texture and rich flavor, perfect for any occasion.
Ingredients
For the Cheesecake Base
- 32 oz cream cheese, room temperature Foundation for the dessert, use room temperature for a smooth batter.
- 5 large eggs, room temperature Essential for structure and creaminess, mix in one at a time.
- 2 cups sour cream, room temperature Adds tanginess and creaminess.
- 8 tablespoons butter, room temperature Enhances richness and provides a smooth texture.
- 1.5 cups sugar Balances the tangy ingredients.
- 2 tablespoons cornstarch Stabilizes the cheesecake and prevents cracking.
- 2 beans vanilla beans (or 1 ½ teaspoons pure vanilla extract) Provides deep aromatic flavor.
- 1 teaspoon fresh lemon juice Brightens the flavors without overpowering.
Instructions
Preparation
- Grease the bottom and sides of a springform pan and set it aside.
- Preheat your oven to 325°F (160°C).
- In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, then mix in the sour cream, butter, cornstarch, vanilla, and lemon juice.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake batter into the prepared springform pan.
- Place the springform pan inside a larger pan filled with hot water to create a water bath.
Baking
- Bake for about 1 hour to 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
Cooling and Serving
- Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
- Once chilled, carefully remove the cheesecake from the springform pan and serve with toppings as desired.
Notes
Ensure all ingredients are at room temperature for the best mixing. Mix gently to avoid introducing too much air, which can cause the cheesecake to crack. Don’t skip the water bath as it keeps the cheesecake moist and prevents cracking.