New York Cheesecake

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
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 1 teaspoon grated lemon zest

Instructions:

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 prevent water from seeping into the pan when placed in a bain-marie. Preheat the oven to 300°F (150°C).
2. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
3. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this mixture to the egg-sour cream mixture and beat until smooth.
4. Add the sugar, cornstarch, vanilla, lemon juice, and lemon zest. Beat thoroughly for about 2 minutes until well combined.
5. Pour the batter into the prepared springform pan and place it in a roasting pan (or other pan) large enough to prevent the sides from touching. Carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
6. Bake for 2 hours and 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.
7. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let the cheesecake stand at room temperature until completely cool, about 4 hours. Then refrigerate, covered, until well chilled. For best flavor and texture, chill the cheesecake overnight.
8. Once chilled, serve and enjoy this classic New York cheesecake!

Indulge in the creamy, rich flavor of this New York-style cheesecake for a delightful dessert experience