New York cheesecake is the epitome of indulgent desserts, boasting a rich, creamy texture and a delightful tang from the cream cheese. This classic recipe is perfect for special occasions or any time you want to treat yourself and your loved ones to something truly special. With a buttery crust and a luscious filling, this cheesecake will become a staple in your dessert repertoire.
Ingredients
- 5 eggs, room temperature
- 2 cups (1 quart) sour cream, room temperature
- 4 packs (8 ounces each) cream cheese, room temperature
- 8 tbsp (1 stick) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 tbsp cornstarch
- 1 1/2 tsp vanilla extract
- 1 tsp fresh lemon juice
- 1 tsp grated lemon peel
Preparation
Step 1: Prepare the Pan
Preheat your oven to 375°F (190°C). Take a springform pan and wrap it with a large piece of heavy-duty aluminum foil, covering the bottom and extending up the sides. This will help prevent water from leaking into the pan during the water bath. Repeat with another sheet of aluminum foil for added protection. Spray the inside of the pan with non-stick cooking spray.
Tip: Ensure the foil is tightly secured to avoid any water seeping in, which can make the crust soggy.
Step 2: Mix the Eggs and Sour Cream
In a large bowl, use an electric mixer to whisk the eggs and sour cream until smooth and well combined.
Step 3: Combine Cream Cheese and Butter
In a medium-sized bowl, mix the cream cheese and butter together until smooth. Then, add this mixture to the egg and sour cream mixture. Whisk until everything is well combined and smooth.
Tip: Make sure the cream cheese and butter are at room temperature to ensure a smooth batter without lumps.
Step 4: Add Remaining Ingredients
Add the sugar, vanilla extract, lemon zest, lemon juice, and cornstarch to the mixture. Mix on low speed until just combined. Avoid overmixing to prevent incorporating too much air into the batter.
Step 5: Prepare the Water Bath
Place the uncooked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it reaches about one inch up the sides of the springform pan. This water bath helps regulate the temperature and ensures even baking, preventing cracks on the surface of the cheesecake.
Step 6: Bake the Cheesecake
Carefully transfer the roasting pan to the oven. Bake the cheesecake for 1 hour and 30 minutes to 1 hour and 45 minutes. The cheesecake should be set around the edges but still have a slight jiggle in the center when you gently shake the pan.
Step 7: Cool the Cheesecake
Once baked, allow the cheesecake to cool in the water bath for about 45 minutes. This gradual cooling process helps prevent the top from cracking. Remove the springform pan from the water bath and discard the foil. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Tip: For a smooth finish, run a knife around the edge of the cheesecake before removing the sides of the springform pan.
Enjoy!
Your New York cheesecake is now ready to be enjoyed! Slice and serve as is, or top with fresh berries, whipped cream, or a drizzle of caramel sauce for an extra touch of indulgence.
FAQs
1. Can I use low-fat cream cheese?
Using low-fat cream cheese can alter the texture and richness of the cheesecake. For the best results, stick to full-fat cream cheese.
2. How do I prevent my cheesecake from cracking?
Baking the cheesecake in a water bath and allowing it to cool gradually helps prevent cracks. Also, avoid overmixing the batter, which can incorporate too much air and cause cracking.
3. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Once it’s fully cooled, wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
4. What if I don’t have a springform pan?
A springform pan is ideal for cheesecakes because it allows for easy removal. If you don’t have one, you can use a regular cake pan, but you’ll need to line it with parchment paper for easy removal.
5. How do I know when my cheesecake is done?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.
By following these steps and tips, you’ll achieve a perfect New York cheesecake every time. Enjoy the process and the delicious results!
