Simple and straightforward! This recipe is a huge hit with my entire family. I’d make this every day if it weren’t for them! Give it a try; you’ll enjoy it!
This smooth, creamy, and delectable New York Cheesecake with strawberry sauce is simple to make. You’ll need the following items to make this recipe:
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages of cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Butter the inside of a 10-inch springform pan generously. Wrap a second layer of heavy-duty aluminum foil around the exterior bottom and sides of the pan, pinching and pleating it to fit the pan. When you place the pan in the bain-marie, this will assist prevent water from seeping into the pan. Preheat the oven to 300 degrees Fahrenheit and place the baking rack in the center.
Using an electric mixer, whisk the eggs and sour cream together in a large mixing basin until well combined.
Cream the cream cheese and butter together in a medium-sized mixing bowl until smooth and creamy. This should be added to the egg-sour cream mixture and whisked until smooth.
Whisk together the sugar, cornstarch, vanilla, lemon juice, and lemon zest for about 2 minutes.
Fill the prepared springform pan with the batter and set it in a roasting pan (or other pans) large enough to keep the sides from touching. Place the springform pan in the oven and carefully pour in enough very hot tap water to come halfway up the sides.
Bake for 2 hours and 15 minutes, or until the cake is light brown in color and a knife inserted in the center comes out clean. Remove the pan from the water bath and carefully peel away the aluminum foil. Allow it cool entirely at room temperature, about 4 hours. Refrigerate until well cooled, covered. This cheesecake should be chilled overnight for the greatest flavor and texture.