Introduction

This tall and creamy New York cheesecake is a classic dessert that’s rich, smooth, and irresistible. With a velvety texture and delicate vanilla flavor, it’s perfect for special occasions or any time you crave a decadent treat.

Ingredients

32 ounces cream cheese (4 packages), room temperature
5 large eggs, room temperature
2 cups sour cream, room temperature
8 tablespoons butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
2 vanilla beans (or 1 1/2 teaspoons pure vanilla extract)
1 teaspoon fresh lemon juice

Instructions

Step 1: Tightly wrap two layers of aluminum foil around the outside of a 10-inch springform pan, covering the bottom and sides completely.
Step 2: Generously coat the inside of the pan with butter.
Step 3: Preheat the oven to 300º F.
Step 4: Using an electric mixer with a paddle attachment, beat the cream cheese and butter together until smooth.
Step 5: Add the eggs one at a time, mixing well after each addition until fully blended.
Step 6: Mix in the sour cream until the batter is smooth.
Step 7: Add the sugar, cornstarch, vanilla (from the beans or extract), and lemon juice. Beat for about two minutes until well combined and smooth.
Step 8: Pour the batter into the prepared springform pan and place it inside a roasting pan large enough to prevent the pan sides from touching the roasting pan.
Step 9: Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Avoid splashing water onto the batter.
Step 10: Bake for 2 hours, or until the top is lightly browned. Note that baking time may be longer if using a conventional oven instead of a convection oven.
Step 11: Remove the springform pan from the water bath, take off the foil, and let the cheesecake cool completely at room temperature before unlatching and removing the rim.
Step 12: Cover and refrigerate the cheesecake until well chilled, preferably overnight, to allow it to set properly.
Step 13: Serve plain or topped with fresh berries, whipped cream, or caramel sauce for extra indulgence.

Tips & Variations

Use room temperature ingredients to ensure a smooth, lump-free batter.
Double-wrap the pan with foil carefully to prevent water leaks during the water bath baking.
For a citrus twist, add a teaspoon of orange zest along with the lemon juice.
Substitute vanilla beans with high-quality pure vanilla extract if beans are unavailable.
Allow the cheesecake to rest at room temperature before serving for a softer texture.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month. To thaw, leave it in the refrigerator overnight. Bring to room temperature before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular oven instead of a convection oven?

Yes, you can use a regular oven. The baking time may be slightly longer, so start checking the cheesecake around the 2-hour mark for a lightly browned top and a set center.

Why do I need to use a water bath (bain-marie) when baking the cheesecake?

The water bath provides gentle, even heat that prevents the cheesecake from cracking and helps achieve a smooth, creamy texture by regulating the oven temperature around the cake.