New York Style Cheesecake

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 1/2 cups Sugar
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter, unsalted
  • 4 8-ounce packages Cream cheese
  • 2 cups Sour cream

Found on sugarapron.com

Description

Ingredients

• 6 eggs,room temperature
• 8 tablespoons (one stick) unsalted butter,room temperature
• 1 1/2 cups sugar
• 2 cups sour cream,room temperature
• 4 8-ounce packages cream cheese,room temperature
• 2 tablespoons cornstarch
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice
• 1 teaspoon grated lemon zest

Directions

• Preheat oven to 300°F.
• Generously butter the inside of a 10-inch springform pan.
• Cut two large pieces of foil and lay them on your work surface in a cross.
• Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan.
• The foil gives you extra protection against water getting into the pan during the water bath step.
• In a large mixer-bowl or bowl, beat the cream cheese and butter until it is smooth and there are no lumps.
• Add the sour cream,sugar,cornstarch,lemon juice, lemon zest and vanilla to the bowl and beat on medium-low speed until combined and creamy.
• Scrape down the beater and sides of the bowl with a spatula.
• Next add the eggs, one at a time, beating slowly until everything is combined.
• Pour into the prepared springform pan and place in a roasting pan large enough to prevent the sides from touching.
• Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake.
• Fill the pan 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 toothpick inserted in the center emerges clean.
• Turn off the oven and crack the door open. Let the cheesecake cool slowly for two to three hours.
• Do not try to remove the cheesecake from the pan until it has set up in the refrigerator overnight or at least 6 hours.
• This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — dont rush it.
• Unmold the cake and top the cheesecake just before serving.
• You can either serve the cake right from the bottom of the springform pan or garnish with blackberry sauce or whatever topping you desire.