Description
A tall and creamy New York-style cheesecake featuring a rich and smooth texture, baked in a water bath to ensure a perfectly moist and dense dessert. This classic cheesecake is ideal for special occasions or any time you crave a luscious, homemade sweet treat.
Ingredients
Scale
Cheesecake Batter
- 32 ounces cream cheese (4 packages), room temperature
- 8 tablespoons butter, room temperature
- 5 large eggs, room temperature
- 2 cups sour cream, 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
- Butter for greasing pan
Instructions
- Prepare the Pan: Tightly wrap two layers of aluminum foil around the outside of a 10-inch springform pan, covering the bottom and sides completely to prevent water from leaking in.
- Grease the Pan: Generously coat the inside of the springform pan with butter to ensure the cheesecake doesn’t stick during baking.
- Preheat Oven: Set your oven to 300ºF (149ºC) to prepare for slow and even baking.
- 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 with no lumps.
- Add Eggs Gradually: Add the eggs one at a time, blending each fully before adding the next to incorporate them evenly without overmixing.
- Add Sour Cream: Mix in the sour cream until the batter is smooth and consistent in texture.
- Combine Remaining Ingredients: Add sugar, cornstarch, vanilla (seeds from vanilla beans or extract), and lemon juice. Beat the mixture for about 2 minutes until smooth and well combined.
- Pour Batter into Pan: Transfer the cheesecake batter into the prepared springform pan and place the pan inside a larger roasting pan.
- Add Water Bath: Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, being cautious not to splash any water onto the batter. This bain-marie method helps the cheesecake cook gently and prevents cracking.
- Bake: Bake the cheesecake for approximately 2 hours until the top is lightly browned. Note that baking times may vary—convection ovens require less time compared to conventional ovens.
- Cool Cake: Remove the springform pan from the water bath and carefully unwrap the foil. Allow the cheesecake to cool completely at room temperature before removing the rim.
- Chill: Cover the cheesecake and refrigerate it until fully chilled, ideally overnight, to allow it to set firmly and develop its rich flavor.
- Serve: Enjoy the cheesecake plain or garnish with fresh berries, whipped cream, or a drizzle of caramel sauce for added indulgence.
Notes
- Room temperature ingredients help ensure a smooth batter and prevent lumps.
- Wrapping the pan with foil prevents water from seeping in during the water bath bake.
- Using a water bath is key for a creamy, crack-free cheesecake.
- Chilling overnight improves texture and flavor.
- Vanilla bean seeds add a more intense vanilla flavor but vanilla extract works well as a substitute.
- Be careful when adding water bath to avoid splashing batter.
