What could be more delicious than classic cheesecake? It’s not. This New York cheesecake recipe has everything. It’s dense, rich with a hint of tang, and deliciously creamy. Add fresh raspberries to the sauce or just leave it as is. It’s will be the favorite New York cheesecake recipe !

 

New York Cheesecake recipe made easy

We all know cheesecake is delicious but it’s also a challenge to create. It can be overbaked or over baked, mixed, or with cracks over the top. There is no way to make it happen. Therefore, I set out on my goal to develop an easy tasty and delightful New York cheesecake recipe.

Follow my cheesecake baking techniques and you’ll be an expert in the nick of time. If you bake this cheesecake to your loved ones they’ll be stunned when they realize that it’s not from the bakery. It’s that good!

 

Tips for baking the delicious New York cheesecake

The importance of patience is when baking cheesecake. Mixing, preparation and baking process are done in a steady and slow manner. If you’ve ever had trouble cooking ANY Cheesecake recipe, and not only the one in this New York cheesecake recipe, you’ll find these suggestions helpful!

Make sure you use high-quality Cream cheese that is full of fat since you will notice an improvement in taste and texture.

All ingredients that require to be refrigerated need to be brought to room temperature prior to when you begin.

When you use the electric mixer make sure to use it at the lowest speed you can so you don’t blow in the batter (air is the reason for cracks).

Water bath Water bath, water bath, bath. This will help prevent cracks from your cheesecake.

Let the cheesecake cool by shutting off the oven once it’s been baked. Open the door.

These five actions will aid you in your New York cheesecake recipe, but with any cheesecake recipe. Be sure to keep it low and slow. Also, you should bring the ingredients to temperatures that are at room temperature, and always make use of a water bath.

 

 

Ingredients:

5 large eggs, room temperature

2 cups (one pint) sour cream, room temperature

4 8-ounce cream cheese packages in ambient temperature

Eight teaspoons (one stick) of unsalted butter at in a room temperature

1 1/2 cups sugar

2 tablespoons of cornstarch

One and a half teaspoons of vanilla extract

One teaspoon of fresh lemon juice

1 teaspoon lemon zest grated

 

 

Directions:

Butter the interior of the 10-inch pan for a springform. Then, wrap a double layer aluminum foil with a heavy-duty coating tightly around the outside of the bottom and sides, then crimping and folding the foil in order to ensure it is a perfect fit to the pan. This will prevent water from entering the pan as you pour it in the bain-marie. Place your baking rack at the middle of the oven. Preheat your oven until it reaches 300° Fahrenheit.

In the large mixing bowl with an electric mixer mix eggs along with the Sour cream until it is well mixed.

In a large bowl, mix the cream cheese in a medium-sized bowl with butter until it is creamy and smooth. Add it to the egg-sour cream mix and mix until the mixture is smooth.

Add the cornstarch, sugar vanilla and lemon juice, and lemon zest. Mix thoroughly approximately 2 minutes.

Pour into the springform pan, then place it in an oven roasting pan (or another pan) big enough to stop that the edges touch. Put in the oven and slowly pour in enough boiling tap water so that they go about halfway to both sides of your pan.

Cook for two hours or 15 minutes, or till the cake has become light colored and a knife placed in the middle comes out clean. Remove the cake from the water bath and gently remove the aluminum foil surrounding the cake. Allow to stand for a while at room temp until cool, approximately 4 hours. Refrigerate, covered, until well chilled. For the best flavor and texture the cheesecake is best chilled for a few hours.

*Notes: I can’t be enough clear about how crucial it is that you let the four ingredients that comprise the recipe cool down to temperatures at room temperature. I’ve had to rush the cream cheese to the point that I’ve seen ugly lumps of it inside my mix.

*I’ve italicized the mixing instructions to emphasize the importance of mixing ingredients in order to create that desired consistency.

*Use a platter or another large dish that can accommodate your hot springform pan when you take it out of the bain-marie. After you have removed the bain-marie out of the oven, the water will be extremely hot, so you must take extreme care.

Before you take the roasting pan out make a plan of the best place to place it so that you’re not securing the pan and looking for a clean space to place it. It’s difficult for me to take the cheesecake out of the bain-marie once it’s being baked, so I take all the set-up items off the baking oven. I do my best to not burn my wrists or the palms of my hands when removing the springform pan. I’m not burned yet however, I’ve been soaking parts of my pot-holders with hot water and it’s incredible how quickly the steaming water is sucked all the way to my fingers!

*When you remove this cake from its oven, it will appear like it’s light and puffy. there could be hairline cracks on the top. Don’t be discouraged. When the cheesecake cools, it will slowly deflate, while the hairline wrinkles fade away.