New York Cheesecake

New York Cheesecake

Authentic, crustless, and perfectly smooth.

• Prep time: 15 minutes

• Cook time: 2 hours 15 minutes

• Cooling/Chill time: 4 hours total

• Yields: 10 servings

Ingredients

• 8 tbsp butter, unsalted and softened

• 4 packages cream cheese, softened

• 5 large eggs

• 2 cups sour cream

• 1 ⅔ cup granulated sugar

• 2 tbsp cornstarch

• 1 squeeze of fresh lemon juice

• 1 tsp lemon zest

• 2 tsp vanilla extract

Instructions

1. Preheat and Prep: Preheat your oven to 300°F. Grease a 9-inch springform pan thoroughly to ensure the cheesecake does not stick.

2. Cream the Base: In a large bowl, combine the softened cream cheese and softened butter. Beat them together until the mixture is completely smooth.

3. Add Eggs and Sour Cream: Add the eggs to the mixture one at a time, beating well after each addition. Once all eggs are incorporated, add the sour cream and beat again to combine.

4. Incorporate Aromatics and Sugar: Add the cornstarch, fresh lemon juice, lemon zest, vanilla extract, and sugar to the bowl. Beat the batter until it is smooth and all ingredients are fully combined.

5. Bake: Pour the smooth batter into the prepared springform pan. Place it in the oven and bake for 2 hours and 15 minutes.

6. Cool and Chill: After removing the cheesecake from the oven, let it cool at room temperature for 3 hours. Once cooled, place it in the refrigerator for a minimum of one hour before serving.