New York Style Cheesecake

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
INGREDIENTS
  • 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


INSTRUCTIONS
  1. Preheat oven to 300°F.
  2. Generously butter the inside of a 10-inch springform pan.
  3. Cut two large pieces of foil and lay them on your work surface in a cross.
  4. Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan.
  5. The foil gives you extra protection against water getting into the pan during the water bath step.
  6. In a large mixer-bowl or bowl, beat the cream cheese and butter until it is smooth and there are no lumps.
  7. 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.
  8. Scrape down the beater and sides of the bowl with a spatula.
  9. Next add the eggs, one at a time, beating slowly until everything is combined.
  10. Pour into the prepared springform pan and place in a roasting pan large enough to prevent the sides from touching.
  11. 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.
  12. Fill the pan to reach halfway up the sides of the springform pan.
  13. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a toothpick inserted in the center emerges clean.
  14. Turn off the oven and crack the door open. Let the cheesecake cool slowly for two to three hours.
  15. Do not try to remove the cheesecake from the pan until it has set up in the refrigerator overnight or at least 6 hours.
  16. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don’t rush it.
  17. Unmold the cake and top the cheesecake just before serving.
  18. You can either serve the cake right from the bottom of the springform pan or garnish with blackberry sauce or whatever topping you desire.