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New York Cheesecake

A rich, dense, and ultra-creamy classic cheesecake with a smooth texture and subtle hints of vanilla and lemon. This iconic New York-style dessert is baked in a water bath for a perfectly silky finish.
Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Cooling & Chill Time 4 hours
Total Time 6 hours 40 minutes
Servings: 12 slices
Course: Baked Goods, Classic Desserts, Dessert, Holiday Treats, Special Occasion
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 5 large eggs room temperature
  • 2 cups sour cream room temperature
  • 32 oz cream cheese 4 packages, room temperature
  • 8 tbsp unsalted butter room temperature
  • 1 1/2 cups sugar
  • 2 tbsp cornstarch
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon juice fresh
  • 1 tsp lemon zest grated

Method
 

  1. Preheat oven to 300°F. Butter a 10-inch springform pan and wrap the outside with a double layer of foil to prevent leaks.
  2. In a large bowl, beat eggs and sour cream until smooth and well combined.
  3. In another bowl, beat cream cheese and butter until creamy. Add to egg mixture and blend until smooth.
  4. Add sugar, cornstarch, vanilla, lemon juice, and lemon zest. Beat thoroughly for about 2 minutes.
  5. Pour batter into prepared pan and place it inside a larger roasting pan. Add hot water halfway up the sides to create a water bath.
  6. Bake for 2 hours 15 minutes, until lightly colored and set. A knife inserted in the center should come out clean.
  7. Remove from water bath, peel off foil, and cool at room temperature for about 4 hours.
  8. Refrigerate until fully chilled, preferably overnight, before slicing and serving.

Notes

For best results, avoid overmixing to prevent cracks. Serve with fresh berries or fruit sauce for added flavor.