New York Cheesecake

This is a light, creamy New York–style cheesecake that’s straightforward and dependable. It’s not fussy, doesn’t require special techniques, and comes out rich without being heavy.

Ingredients

• 32 ounces cream cheese

• 5 eggs

• ¼ pound sweet butter

• 1¼ cups sugar

• 16 ounces sour cream

• 2 tablespoons cornstarch

• 1¼ teaspoons vanilla extract

• 1 teaspoon lemon juice

Instructions

1. Let the cream cheese, sour cream, butter, and eggs stand at room temperature for about 1 hour.

2. Blend the cream cheese, butter, and sour cream until smooth.

3. Add the cornstarch, sugar, vanilla, and lemon juice and beat on high speed until very well blended.

4. Beat in the eggs one at a time, mixing until the batter is very smooth.

5. Pour the mixture into a greased 9½-inch springform pan.

6. Place the pan in a roasting pan and fill halfway with water to create a water bath.

7. Bake at 375°F for about 1 hour, or until the top is lightly golden.

8. Turn the oven off and let the cheesecake cool in the oven with the door slightly open for 1 hour.

9. Remove from the oven and let cool at room temperature for 2 hours, then refrigerate for at least 6 hours before serving.

Notes & Tips

• Bringing ingredients to room temperature helps ensure a smooth batter.

• The water bath prevents cracking and keeps the texture creamy.

• Chill thoroughly before slicing for best results.

Yield & Time

Serves 10

Total time: about 2 hours, plus chilling