New York Cheesecake

Tall, dense, velvety smooth, and perfectly rich — it’s the kind of dessert that doesn’t need fancy toppings or elaborate decoration to impress. One clean slice reveals that creamy interior and buttery graham cracker crust, and you already know you’re in for something special.

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Course: Baking, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

4 8 oz packages cream cheese, softened
8 tbsp 1 stick butter, softened
2 cups sour cream
5 large eggs
2 tbsp cornstarch
1⅔ cups sugar
Squeeze of fresh lemon juice
1 tsp lemon zest
2 tsp vanilla extract

Method

Preheat oven to 300°F (150°C). Grease a 9-inch springform pan.
In a large bowl, beat the cream cheese and butter together until completely smooth and creamy.
Mix in the sour cream until combined.
Add eggs one at a time, mixing well after each addition.
Stir in cornstarch, sugar, vanilla extract, lemon juice, and lemon zest. Beat until smooth and fully incorporated.
Pour the batter into the prepared springform pan and smooth the top.
Bake for 2 hours and 15 minutes, or until the center is set but still slightly jiggly.
Remove from the oven and let cool at room temperature for 3 hours.
Refrigerate for at least 1 hour before slicing and serving.
Enjoy!