Description
A tall and creamy New York-style cheesecake featuring a smooth and rich texture achieved by baking in a water bath. This classic dessert combines cream cheese, sour cream, and vanilla for a luscious flavor perfect for any occasion.
Ingredients
Scale
Cheesecake Batter 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 substitute 1 1/2 teaspoons pure vanilla extract)
- 1 teaspoon fresh lemon juice
Instructions
- Prepare the Pan: Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan, covering both the bottom and sides to prevent water leakage.
- Butter the Pan: Generously coat the inside of the springform pan with butter to ensure the cheesecake does not stick after baking.
- Preheat Oven: Set the oven to 300º F (around 150º C) to create a low and slow baking environment for the cheesecake.
- Mix Cream Cheese and Butter: Using an electric mixer fitted with a paddle attachment, beat the cream cheese and butter together until the mixture is completely smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, blending well after each addition to maintain a silky texture.
- Mix in Sour Cream: Add the sour cream to the batter and mix until the blend is smooth with no lumps.
- Add Remaining Ingredients: Beat in the sugar, cornstarch, scraped vanilla beans (or vanilla extract), and fresh lemon juice. Continue beating for about 2 minutes until the batter is smooth and fully combined.
- Pour Batter Into Pan: Transfer the cheesecake batter into the prepared springform pan, smoothing the top gently.
- Prepare Water Bath: Place the springform pan inside a roasting pan. Carefully pour boiling water into the roasting pan so it comes halfway up the sides of the springform pan, being careful not to splash any water onto the cheesecake batter.
- Bake the Cheesecake: Bake in the preheated oven for about 2 hours, or until the top is lightly browned and the center is set but still slightly jiggly. Note that baking time may vary depending on your oven type, especially if not convection.
- Cool the Cheesecake: Remove the springform pan from the water bath, discard the foil, and let the cheesecake cool completely at room temperature before unlatching the rim and removing it.
- Chill Overnight: Cover the cheesecake and refrigerate for several hours, preferably overnight, to allow it to set fully and develop its rich flavor and creamy texture.
- Serve: Serve the cheesecake plain or topped with fresh berries, whipped cream, or caramel sauce according to your preference.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
- Wrapping the pan tightly in foil is vital to prevent water from seeping into the cheesecake during the water bath.
- Using a water bath helps to bake the cheesecake evenly and prevent cracking.
- Allow the cheesecake to chill thoroughly to improve texture and slicing quality.
- The vanilla beans add authentic flavor, but pure vanilla extract is an excellent substitute if unavailable.
- The baking time may vary depending on whether you use a convection or conventional oven.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: New York cheesecake, creamy cheesecake, baked cheesecake, classic cheesecake, dessert recipe
