Why You’ll Love This Recipe

• Ultra-Creamy Texture: Silky smooth with a slight tangy kick.
• Classic New York Style: Dense, rich, and melt-in-your-mouth good.
• Perfect for Any Occasion: A show-stopping dessert for holidays, birthdays, or casual gatherings.
• Easy to Follow: Step-by-step instructions ensure success every time.

Ingredients & Their Roles

• 5 large eggs (room temperature) – Provides structure and a velvety consistency.
• 2 cups (one pint) sour cream (room temperature) – Adds a signature tangy flavor and creaminess.
• 4 (8-ounce) packages cream cheese (room temperature) – The key ingredient for a dense, rich cheesecake.
• 8 tablespoons (one stick) unsalted butter (room temperature) – Enhances smoothness and richness.
• 1 ½ cups sugar – Balances the tang and adds sweetness.
• 2 tablespoons cornstarch – Helps stabilize the cheesecake and prevents cracking.
• 1 ½ teaspoons vanilla extract – Enhances depth of flavor.
• 1 teaspoon fresh lemon juice – Brightens the taste with a slight citrus tang.
• 1 teaspoon grated lemon zest – Adds a refreshing, zesty aroma.

Step-by-Step Instructions

1. Prepare the Springform Pan

Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides to prevent water seepage when baking in a water bath.

2. Preheat the Oven

Place the oven rack in the center position and preheat to 300°F (150°C).

3. Make the Cheesecake Batter

Mix Eggs & Sour Cream

In a large mixing bowl, beat the eggs and sour cream until well combined.

Blend Cream Cheese & Butter

In another bowl, beat the cream cheese and butter until smooth and creamy.

Combine & Add Flavoring

Mix the cream cheese-butter blend into the egg-sour cream mixture. Add sugar, cornstarch, vanilla extract, lemon juice, and lemon zest. Beat until the batter is completely smooth.

4. Prepare the Water Bath (Bain-Marie)

Pour the cheesecake batter into the prepared springform pan. Place the pan inside a large roasting pan and carefully add very hot tap water until it reaches halfway up the sides of the springform pan.

5. Bake the Cheesecake

Bake in the preheated oven for 2 hours and 15 minutes, or until lightly golden and set. A knife inserted in the center should come out clean.

6. Cool & Chill

Remove the cheesecake from the water bath and carefully peel away the aluminum foil. Let it sit at room temperature for 4 hours. Cover and refrigerate overnight for the best texture and flavor.

Pro Tips for the Perfect New York Cheesecake

• Use Room Temperature Ingredients: This prevents lumps and ensures a smooth batter.
• Don’t Overmix: Overbeating can incorporate too much air, leading to cracks.
• Water Bath is Essential: Helps maintain a stable baking environment for a creamy texture.
• Cool Gradually: Sudden temperature changes can cause cracks or sinking.
• If Cracks Appear: Don’t worry! The cheesecake will settle and smooth out as it cools.

Serving Suggestions

• Fresh Berries: Strawberries, raspberries, or blueberries for a fresh contrast.
• Fruit Compote: A drizzle of cherry, mixed berry, or apricot sauce.
• Chocolate Ganache: For an extra indulgent touch.
• Caramel Drizzle & Sea Salt: Sweet and salty perfection.
• Whipped Cream & Lemon Zest: Light, airy, and refreshing.