New York Cheesecake recipe

New York Cheesecake recipe

Family and friends who have had the good fortune to be fed this piece of exquisite delight have come to love this recipe for New York Cheesecake.

Ingredients For New York Cheesecake recipe

  1. Five big eggs, at room temperature
  2. Two cups (one pint) of room temperature sour cream
  3. Four 8-oz containers of room-temperature cream cheese
  4. Eight tablespoons (one stick) of room-temperature unsalted butter
  5. one and a half cups sugar
  6. two tsp cornflour
  7. Half a teaspoon of vanilla extract
  8. One tsp freshly squeezed lemon juice
  9. One tsp finely grated lemon zest

Instructions For New York Cheesecake recipe

  1. Grease the inside of a 10-inch spring form pan generously.
  2. Tightly encircle the outside bottom and sides with two layers of heavy-duty aluminium foil, pinching and pleating the foil to ensure it fits the pan. When you place the pan in the bain-marie, this will help to stop water from leaking in. Preheat the oven to 300 degrees Fahrenheit and place the baking rack in the centre of the oven.
  3. Using an electric mixer, thoroughly incorporate the sour cream and eggs in a large mixing basin.
  4. Cream cheese and butter should be combined in a medium-sized basin and beaten until smooth and creamy. Mix this with the sour cream and egg mixture, beating until well combined.
  5. Beat well for two minutes after adding the sugar, cornflour, vanilla, lemon juice, and lemon zest.
  6. Pour into the spring form pan that has been prepped, then set it into a roasting pan (or another pan) big enough to keep the sides from touching. Put the spring form pan in the oven and carefully add enough hot tap water to come halfway up the sides.
  7. Bake for 2 hours and 15 minutes, or until a knife inserted in the centre comes out clean and the cake is very lightly coloured. After removing the pan from the water bath, carefully peel off the aluminium foil surrounding it. Allow it stand at room temperature for about four hours, or until fully cold. Cover and refrigerate until very cold. It’s ideal to chill this cheesecake overnight for optimal flavour and texture.
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Nutritional Data:

Yield of 12

Serving Dimensions: 1 slice; Amount per Serving: 483 calories
37 g of total fat, 22 g of saturated fat, 0 g of trans fat, 12 g of unsaturated fat, and 180 mg of cholesterol
330 mg of sodium, 31 g of carbohydrates, 0 g of fibre, 28 g of sugar, and 7 g of protein.

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