CREAMY NEW YORK CHEESECAKE RECIPE RECIPES

Steps:

• Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
• Generously coat inside of pan with butter.
• Preheat oven to 300º F.
• Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
• Add eggs one at a time until blended.
• Add sour cream and mix until smooth.
• Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.
• Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.
• Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)
• Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.
• Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.
• Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.
• Serve plain or with berries and whipped cream or even caramel sauce.

Steps:

• 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
• 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
• 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
• 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.