Tall and Creamy New York Cheesecake

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 1/2 cups Sugar
  • 2 Vanilla beans

• Dairy

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

Found on artandthekitchen.com

Description

Ingredients

• 4 8-ounce packages cream cheese, room temperature
• 5 large eggs, room temperature
• 2 cups sour cream, room temperature
• 8 tablespoons butter, room temperature
• 1½ cups sugar
• 2 tablespoons cornstarch
• 2 vanilla beans (can substitute 1½ teaspoon pure vanilla extract)
• 1 teaspoon fresh lemon juice

Directions

• Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
• Generously coat inside of pan with butter.
• Preheat oven to 300º F.
• Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
• Add eggs one at a time until blended.
• Add sour cream and mix until smooth.
• Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.
• Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.
• Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)
• Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.
• Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.
• Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.
• Serve plain or with berries and whipped cream or even caramel sauce.