New York Cheesecake

Name: New York Cheesecake
Cuisine: American
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

6 steps

Notes from the original site; "I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I've hurried the cream cheese and have had unsightly lumps of it in my batter. Brandy G. says: I too have suffered from water leaks into my crust however I started using crock pot liners instead of foil. The liners accommodate the pans perfectly and withstand the overheat. I just roll the sides down some so they are not over the cake and voila! It has saved so many cheesecakes...I hope it helps others too!"

Updated at: Thu, 17 Aug 2023 12:31:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories6344.5 kcal (317%)

Total Fat502.2 g (717%)

Carbs384.7 g (148%)

Sugars348.5 g (387%)

Protein97.6 g (195%)

Sodium3340.2 mg (167%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

5eggs

large, room temperature

2 cupssour cream

room temperature

4 x 8 ouncecream cheese

packages, room temperature

8 tablespoonsunsalted butter

room temperature

1 ½ cupssugar

2 tablespoonscornstarch

1 ½ teaspoonsvanilla extract

1 teaspoonfresh lemon juice

1 teaspoonlemon zest

grated

Instructions

Step 1

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, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

Step 2

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

Step 3

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.

Step 4

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Step 5

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Step 6

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

View on foodforahungrysoul.blogspot.com

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