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New York Cheesecake: A Velvety, Rich Delight

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Ingredients
  

  • Ingredients:
  • 5 large eggs room temperature
  • 2 cups one pint sour cream, room temperature
  • 4 packages 8 ounces each 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

Instructions
 

  • Instructions:
  • Prepare the Pan: Generously butter the inside of a 10-inch springform pan. Wrap it in a double layer of heavy-duty aluminum foil to prevent water from seeping in during baking.
  • Preheat Oven: Set your oven to 300°F with the rack in the middle.
  • Mix Wet Ingredients: In a large mixing bowl, beat the eggs with the sour cream until well combined using an electric mixer.
  • Cream Cheese and Butter: In a separate bowl, beat the cream cheese with the butter until smooth. Add this to the egg and sour cream mixture, beating until smooth.
  • Add Flavorings: Mix in the sugar, cornstarch, vanilla extract, lemon juice, and lemon zest. Beat thoroughly for about 2 minutes to ensure everything is well incorporated.
  • Bake: Pour the batter into the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with hot tap water halfway up the sides of the springform pan. Bake for 2 hours and 15 minutes, or until a knife inserted into the center comes out clean.
  • Cool and Chill: Remove the cheesecake from the water bath and carefully peel off the aluminum foil. Let it cool at room temperature for about 4 hours. Refrigerate covered overnight to set completely.
  • Serving Suggestions
  • To serve, slice the chilled cheesecake with a sharp knife, dipping it in hot water and wiping it dry between slices for clean cuts. Top with fresh berries, a drizzle of fruit sauce, or enjoy the rich flavor as is.