Savor the wonderfully rich flavors of New York Cheesecake or this timeless classic—a soft, creamy, signature spirited dessert. Cream cheese, sour cream, and a hint of lemon peel combine in making and baking the cake in a water bath. To keep it extra smooth and cracked free while baking, another water bath is used.
The filling is buttery and smooth, melting in the mouth, and extremely luxurious–ideal for every occasion. Serve it just as it comes, but for a really impressive touch, why not decorate it with fresh berries or a drizzle of fruit sauce or a pretty little dollop of whipped cream? The coolest thing youll ever serve guests, chilled to a chill-whether they want it or not, this is one crowd-pleasing dessert at its best.
Why You’ll Love This Recipe
Rich in brand-new, indulgent New York Cheesecake-a dessert meant for anytime. This one repeats a sweet, creamy density almost at once on the lips, hints of lemon and then the pure sweetness of cream cheese filling. In addition, sour cream gives it smoothness and silkiness with that additional level of lusciousness, while the water-bath technique saves it from cracks and keeps the cake ultra-juicy. Regardless of the occasion or time or place, you won’t go amiss having this cheesecake at home or treating yourself.
Key Ingredients
Cream cheese is the most important ingredient in this recipe. The cream cheese gives it that very dense, creamy base. Ensure it is at room temperature so that there aren’t any lumps in the smooth batter formed.
Sour cream adds the tanginess and richness of silkiness that sets New York cheesecake apart from among the rest.
Eggs add structure and a special kind of custardy consistency that you don’t get from mixing other dairy these days. Room temperature eggs mix in a lot better with the rest of the batter.
Unsalted butter for richness and a creamy texture.
Sugar is for sweetening and balancing the sourness from the cream and curd.
Cornstarch-gives more stability to the batter and prevents the cracking.
Vanilla extract: adds depth and enhances the flavor of cream cheese and lemon.
Lemon juice and oils brighten the rest of the rich cake flavors with a subtle citrus note.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
1. Prepare the Pan
Butter the Pan: Generously butter the inside of a 10-inch springform pan to prevent sticking.
Wrap in Foil: Wrap a double layer of heavy-duty aluminum foil tightly around the bottom and sides of the pan to prevent water from seeping in during baking.
Preheat the Oven: Preheat your oven to 300°F (150°C) and position the rack in the center.
2. Mix the Ingredients
Beat Eggs and Sour Cream: In a large bowl, use an electric mixer to beat:
5 large eggs
2 cups sour cream
Blend until smooth.
Cream Cheese and Butter: In a separate bowl, beat until smooth and creamy:
4 (8-ounce) packages cream cheese
8 tablespoons unsalted butter
Ensure there are no lumps.
Combine Mixtures: Add the cream cheese mixture to the egg and sour cream mixture. Beat until fully combined.
Add Sugar and Flavorings: Gradually mix in:
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Beat for about 2 minutes until smooth.
3. Bake the Cheesecake
Prepare the Batter: Pour the cheesecake batter into the prepared springform pan.
Set Up the Water Bath: Place the springform pan inside a large roasting pan. Carefully pour very hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake: Bake the cheesecake in the preheated oven for 2 hours and 15 minutes, or until:
The top is lightly colored.
A knife inserted in the center comes out clean, with a slight jiggle in the middle.
Cool the Cheesecake:
Remove the springform pan from the water bath.
Peel away the foil carefully.
Let the cheesecake cool at room temperature for about 4 hours.
4. Chill and Serve
Refrigerate: Cover the cooled cheesecake and refrigerate overnight (or for at least 6 hours) for the best flavor and texture.
Serve:
Remove the cheesecake from the springform pan.
Garnish with fresh fruit, whipped cream, fruit sauce, or a sprinkle of lemon zest, as desired.
Slice and enjoy!
Serving Suggestions
As much as it stands very well by itself, a piece of New York cheesecake could be brought to greater heights with the following as garnishes or sides:
Fresh Fruit: Sliced strawberries, raspberries, or blueberries on top are terrific as well for the pop of tartness it has.
Fruit Sauces: Drizzle it with strawberry or raspberry coulis or even a simple lemon glaze.
Whipped Cream: Add a dollop of lightly sweetened whipped cream, a direct classic.
Chocolate Sauce: Spill that luxurious melted chocolate or thick ganache over it for the devilishly tantalizing touch.
Caramel Sauce: Its luxurious, sweet-salty with a drizzle of salted caramel.
Storage and Tips
Storage up Leftovers:
Wrap the cheesecake tightly with a plastic wrap or an aluminum foil and keep it in the refrigerator for up to five days.
Freezing Instructions:
Cool cheesecake completely, wrap it in plastic wrap followed by aluminum foil, and freeze up to 2 months. Thaw overnight in the refrigerator prior to serving.
Tips for Success:
Room Temperature Ingredients: Ensure ingredients are at room temperature or there will be lumps, or clumps in the batter.
The Water Bathless Cheesecake: Have a pan with the water bath totally covered with foil, protecting it thoroughly from entering the water.
Frosting Can Crack: Whisking too much introduces air into the batter overbeating the batter, which in turn can cause cracking in the baking stage of the cheesecake.
Cool Down Gradually: Allows the cake to cool gradually at room temperature, thus preventing the sinking or cracking of the top of the folded cake.
Cool overnight: For several hours, chill it loosely as the process produces expected flavors, supples its composition.
Variations
You can create your own version of this classic cheesecake, including the following:
Graham Cracker Crust: Use a graham cracker or any other kind of cookie crust by combining 1½ cups of crushed graham crackers with 6 tbsp of melted butter and 2 tbsp sugar. Press on the base of the pan before pouring the batter.
Chocolate Cheesecake: Add 6 ounces of melted semisweet chocolate to the batter so that you can enjoy the cakey force of the flavor.
Marble Cheesecake: Swirl ½ cup of melted chocolate or fruit puree into the batter before baking.
Citrus Cheesecake: Add more flavor to the lemon by using one more teaspoon zest. Or try with orange or lime peel to make a citric version.
Nut Topping: Toasted almonds, pecans or walnuts, sprinkled over the top, give a crunchy finishing touch.
Conclusion
A New York Cheesecake is positively the most simplistic yet elegant of any sweet gastronomical indulgence-incredibly creamy, rich, and with just a whisper of citrus. Be it plain or jazzed up with sweetest toppings, it is bound to wow the crowds. So just follow and enjoy every decadent bite-white velvet cake, for once the procedure is mastered properly under time and care, this recipe would be continued to have been repeated!
New York Cheesecake
Ingredients
- 5 large eggs room temperature
- 2 cups sour cream room temperature
- 4 packages cream cheese 8 oz each, room temperature
- 8 tablespoons unsalted butter 1 stick, room temperature
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest grated
Instructions
- Generously butter the inside of a 10-inch springform pan. Wrap the bottom and sides of the pan in a double layer of heavy-duty aluminum foil to prevent water from seeping in during baking.
- Preheat your oven to 300°F (150°C) and position the rack in the center of the oven.
- In a large bowl, beat 5 large eggs and 2 cups sour cream until smooth using an electric mixer.
- In a separate bowl, beat 4 packages (8 oz each) of cream cheese and 8 tablespoons of unsalted butter until smooth and creamy, ensuring there are no lumps.
- Combine the cream cheese mixture with the egg and sour cream mixture, beating until fully blended.
- Gradually mix in 1 1/2 cups sugar, 2 tablespoons cornstarch, 1 1/2 teaspoons vanilla extract, 1 teaspoon fresh lemon juice, and 1 teaspoon grated lemon zest. Beat for about 2 minutes until smooth.
- Pour the cheesecake batter into the prepared springform pan. Place the pan inside a large roasting pan and pour very hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 2 hours and 15 minutes, or until the top is lightly colored and a knife inserted in the center comes out clean, with a slight jiggle in the middle.
- Remove the springform pan from the water bath, peel away the foil carefully, and let the cheesecake cool at room temperature for about 4 hours.
- Cover the cooled cheesecake and refrigerate overnight (or for at least 6 hours) for the best flavor and texture.
- To serve, remove the cheesecake from the springform pan. Garnish with fresh fruit, whipped cream, fruit sauce, or a sprinkle of lemon zest as desired. Slice and enjoy!
