New York Cheesecake

New York Cheesecake
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  • 5 large eggs,
  • 2 cups (pint) sour cream, room temperature
  • 4 packs 8 ounces cream cheese, room temperature
  • 8 tbsp (one stick) unsalted butter, room temperature
  • 1 1/2 cup sugar
  • 2 tbsp corn starch
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon peel

Give a 10-inch pulse frying pan a lot of butter.
Twist two layers of heavy-duty aluminum foil tightly around the outside bottom and sides of the pan by curling and folding the foil.
This will help keep water from leaking into the pan when it is in a bain-marie.
Put the bread rack in the middle of the oven and turn the oven on to 300 degrees Fahrenheit.

With an electric mixer, beat the eggs and sour cream together in a large bowl until they are well mixed.

Whisk the cream cheese and butter together in a medium bowl until the mixture is smooth and creamy.
Add this to the eggs and sour cream and whisk until the mixture is smooth.

Whisk well for about 2 minutes after adding the sugar, cornstarch, vanilla, lemon juice, and lemon zest.

Pour into the springform pan that has been prepared and put it in a roasting pan or other pan that is big enough so that the sides don’t touch.
Put the pan in the oven and pour hot water from the tap until it comes halfway up the sides of the pan.

Bake the cake for 2 hours and 15 minutes, or until it is a light color and a knife inserted in the middle comes out clean.
Take the pan out of the water and carefully peel the aluminum paper off the edges.
Let it sit at room temperature for about 4 hours, or until it is completely cool.
Cover and let cool until it is well chilled.
This cheesecake tastes and feels best if you let it cool overnight.


Enjoy !

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