This New York cheesecake recipe is easy to make, and it’s so delicious. Everyone that’s tried it has said it tastes impeccable! You’ll love it!
Ingredients
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
How To Make New York Cheesecake
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.
Notes:
Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie.
When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.
Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down.
I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven.
I make every effort not to burn my wrists or the back of my hands while removing the springform pan;
I haven’t been burned yet, but I have soaked the edges of the potholders in the hot water, and it’s amazing how fast that steaming water is wicked up to my tender fingers!
When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top.
Do not despair. As the cheesecake cools, it will gently deflate and the hairline cracks disappear.
Variations:
1. Classic Graham Cracker Crust:
Combine 1½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter.
Press into the bottom of the springform pan and bake at 350°F for 10 minutes. Cool before adding the cheesecake batter.
2. Chocolate Swirl Cheesecake:
Melt 4 oz of semisweet chocolate, let it cool slightly, then swirl it into the batter before baking.
3. Berry Topping:
After chilling, top with fresh berries and brush with warm apricot jam or use a berry compote.
4. Citrus Cheesecake:
Swap the lemon zest for orange or lime for a unique citrus twist.
5. Salted Caramel Cheesecake:
Drizzle caramel sauce over the top, sprinkle lightly with sea salt. Toasted pecans or almonds are a great bonus.
6. Pumpkin Cheesecake (Fall Favorite):
Add 1 cup pumpkin purée, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves to the batter.
7. Crustless, Gluten-Free Option:
Skip the crust entirely—just line the bottom with parchment for easy removal. Cheesecake is rich enough to stand on its own!
Tips for Success:
1. Room Temp Ingredients:
Make sure everything is at room temperature—cream cheese, eggs, sour cream. This helps everything blend smoothly and prevents lumps.
2. Don’t Overmix:
Once you add the eggs, mix just until combined. Overmixing can cause air bubbles that lead to cracks.
3. Water Bath (Bain-Marie):
Essential for that creamy, even bake. Be sure the foil is snug and high around the pan to keep water out.
4. No Peeking:
Try not to open the oven while baking—heat fluctuations can cause cracks.
5. Let it Cool Slowly:
After baking, cool the cheesecake on the counter for a few hours before refrigerating overnight. Rushing can cause cracking.
6. Clean Slices:
Use a hot knife (run under hot water, then dry) for picture-perfect slices.
Per Slice (1/12 of cake):
Calories: ~510–550
Total Fat: ~40g
Saturated Fat: ~24g
Cholesterol: ~165mg
Sodium: ~260mg
Total Carbohydrates: ~30g
Sugar: ~25g
Protein: ~8g
Fiber: 0g
Keep in Mind:
Using low-fat cream cheese or Greek yogurt in place of some sour cream can lighten it a bit.
Skipping the crust also shaves off about 50–100 calories per slice.
Swapping in a sugar substitute (like erythritol or stevia blends) could lower carbs and sugar.