I have made this cheesecake several times and everyone says it is the best they have ever had. I am NOT a good baker but this is an easy recipe. The KEY is to make sure your cream cheese is room temperature before beginning or you will get lumps. Instead of an electric mixer I use a wooden spoon. DON’T open the oven while the cheesecake is baking.
I served a chocolate version today at an ornament exchange and everyone raved about it. After the original recipe was mixed I added 8 squares of melted semi-sweet chocolate making sure to stir only until the chocolate was incorporated. Instead of the shortbread crust I used 16 coarsely crushed oreos mixed with 2 tbs of butter pressed into the springform pan and did not prebake. I poured the chocolate version on top and followed the original baking instructions.
NEW YORK CHEESECAKE
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 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
- 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 help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
- In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
- In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
- Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
- Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water 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 knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
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