This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.
I made this recipe twice and it came out perfect. Two things I did differently. I lowered the temperature of the oven by 20 degrees to prevent over heating since I was using a dark, nonstick springform pan which absorb more heat. Also to keep my cheesecake moist I placed a pan with water on the bottom rack while I was cooking the cheesecake on the rack above it. No cracks, easy to make. Hassle free!! Love it, Yes I would recommend this recipe. Enjoy!
I really liked this recipe. I did add a little more butter to the crust so it would stick to the sides of the pan better. I used my KitchenAid mixer to mix the filling ingredients but I over beat it the first time I made it and it was too airy. I was more careful the next time and it came out perfect. That time I didn’t have a lemon or an orange to zest so I substituted key lime and tangelo zest. I had to take it out of the oven a little early so I could cook my roast. It cracked a little, but not as much as most of my cheesecakes have. I have served it with homemade blackberry sauce and with homemade lemon curd. Both were ever so tasty!
NEW YORK STYLE CHEESECAKE
- 6 eggs,room temperature
- 8 tablespoons (one stick) unsalted butter,room temperature
- 1 1/2 cups sugar
- 2 cups sour cream,room temperature
- 4 8-ounce packages cream cheese,room temperature
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
- Preheat oven to 300°F.
- Generously butter the inside of a 10-inch springform pan.
- Cut two large pieces of foil and lay them on your work surface in a cross.
- Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan.
- The foil gives you extra protection against water getting into the pan during the water bath step.
- In a large mixer-bowl or bowl, beat the cream cheese and butter until it is smooth and there are no lumps.
- Add the sour cream,sugar,cornstarch,lemon juice, lemon zest and vanilla to the bowl and beat on medium-low speed until combined and creamy.
- Scrape down the beater and sides of the bowl with a spatula.
- Next add the eggs, one at a time, beating slowly until everything is combined.
- Pour into the prepared springform pan and place in a roasting pan large enough to prevent the sides from touching.
- Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake.
- Fill the pan 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 toothpick inserted in the center emerges clean.
- Turn off the oven and crack the door open. Let the cheesecake cool slowly for two to three hours.
- Do not try to remove the cheesecake from the pan until it has set up in the refrigerator overnight or at least 6 hours.
- This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don’t rush it.
- Unmold the cake and top the cheesecake just before serving.
- You can either serve the cake right from the bottom of the springform pan or garnish with blackberry sauce or whatever topping you desire.
READ MORE >>> New York Style Cheesecake @ sugarapron.com