How to make New York Cheesecake
This New York cheesecake recipe is easy to make, and it’s so delicious. Everyone that’s tried it has said it tastes impeccable! You’ll love it!
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:
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.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
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 the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
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.
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.
Notes:
Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.
Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven’t been burned yet, but I have soaked the edges of the potholders in the hot water, and it’s amazing how fast that steaming water is wicked up to my tender fingers!
When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. Do not despair. As the cheesecake cools, it will gently deflate and the hairline cracks disappear.
Nutrition Information:
Nutrition Facts for New York Cheesecake (per serving, based on 12 servings)
YIELDS: 12 | SERVING SIZE: 1
Calories: 490 calories | Total Fat: 38g | Saturated Fat: 22g | Trans Fat: 0.5g | Cholesterol: 185mg | Sodium: 280mg | Total Carbohydrates: 33g | Dietary Fiber: 0.5g | Sugars: 27g | Protein: 8g
Frequently Asked Questions:
Can I use a different pan size for the cheesecake?
While a 10-inch springform pan is recommended in this recipe, you can use a different size pan if needed.
Keep in mind that using a smaller pan may require adjusting the baking time to ensure the cheesecake cooks evenly.
Can I use a different type of citrus zest in the recipe?
Yes, you can experiment with different citrus zests like orange or lime to add a unique flavor to the cheesecake.
However, lemon zest is a classic choice and complements the creaminess of the cheesecake perfectly.
Is it necessary to use a water bath (bain-marie) when baking the cheesecake?
Using a water bath is highly recommended for making New York cheesecake. The water bath helps to create a gentle and even heat distribution, preventing the cheesecake from cracking during baking and ensuring a smooth texture.
Can I substitute reduced-fat cream cheese or other ingredients for a lighter version?
While you can try using reduced-fat cream cheese, keep in mind that it may affect the texture and richness of the cheesecake.
For the best results, it’s generally recommended to stick to the original ingredients in the recipe.
Can I freeze the cheesecake for later consumption?
Yes, New York cheesecake can be frozen for later enjoyment. After it’s completely chilled in the refrigerator, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
Thaw the cheesecake in the refrigerator overnight before serving.
What is the purpose of using room temperature ingredients in the recipe?
Using room temperature ingredients, such as eggs, cream cheese, sour cream, and butter, allows them to blend together smoothly, creating a creamy and lump-free cheesecake batter.
Why is it necessary to use a water bath (bain-marie) when baking the cheesecake?
The water bath helps to create a gentle and even heat distribution around the cheesecake, reducing the risk of cracking and ensuring a creamy and velvety texture.
Can I substitute the lemon zest and juice with other citrus flavors?
Yes, you can experiment with different citrus zests and juices, such as orange or lime, to add a unique flavor twist to the cheesecake.
Can I freeze the New York cheesecake for later consumption?
Yes, New York cheesecake can be frozen for later enjoyment. After it’s completely chilled in the refrigerator, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
Thaw the cheesecake in the refrigerator overnight before serving.