INGREDIENTS
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages 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
DIRECTIONS
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
Sounds so good, different from any I've made. Got to try it.
RépondreSupprimerThis is so close to my mothers recipe! It is so creamy and smooth and super delicious thanks for posting this!
RépondreSupprimerIf it's creamy and smooth, it's not New York cheesecake. True New York cheesecake is dry, heavy and crumbly.
SupprimerDo you have a recipe for the type you mentioned Bob? Our family loves all sorts and flavors of cheesecakes. I'm always looking for new good recipes....if you might care to share. Thank you.
SupprimerYum yum
RépondreSupprimerSounds simple enough.
RépondreSupprimerDo you wait until the cheesecake is thoroughly chilled before removing the springform?
RépondreSupprimerYes, if it's warm, it might start softening enough to sort of melt and lose it's shape. Plus I like to pour a fruit pie filling on top before I put it in the fridge to chill so it sits nicely on top of the cheesecake when you take the springform off.
SupprimerPlus if it's not cool it can split and mess completely up. Then you'll have a big mess on your hands.
SupprimerWhat if substitute small carton of cottage cheese in place one of the cream cheese? Most every cheese cake is so heavy.
SupprimerSounds yummy.
RépondreSupprimeri am making this Cheesecake wow sound's way good
RépondreSupprimerI need to try this so I can gain back to 10more pounds!! Lol!
RépondreSupprimerThis is one cheesecake recipe I'll have to try!
RépondreSupprimerI WANT IT, I NEED IT, I'VE GOTTA, GOTTA HAVE IT!!!
RépondreSupprimerthis sounds so good! my question is would you be able to give nutritional values? I have been recently diagnosed diabetic and carbs and sugar are very important to my diet. thank you!
RépondreSupprimerSince I also worry about carbs, I calculated the information. If you use a 0 calorie and 0 carb sugar substitute instead of sugar, the calories=445, fat=43.8 g, carbs=6.1 g Protein=9.5 g for 1/12th of the cake. With sugar is calories: 540.2 Fat=43.8 g Carbs=31.1g - No fiber to subtract, so that's the effective carb amount for it. Hope this helps.
SupprimerNice Rene, thanks!
Supprimerthank you very much Renee...this really helps!!
SupprimerI just finished making it can't wait until it is cold
RépondreSupprimerI just finished making it can't wait until it is cold
RépondreSupprimerAwesome cheesecake. So light and not dense like most cheesecakes.
RépondreSupprimerIf I mix in some cocoa, will it still be light but chocolate-y? :)
I split the batter in 1/2, then stir 1/2 C melted semi-sweet chocolate chips into part of the batter. You can then pour one part of the batter into pan, gently place spoonfuls of chocolate batter over. Or you can marble the two flavours batter in the pan.
SupprimerI like to put the chocolate batter in first, top with vanilla batter. Once Cheesecake is cool, top with a ganache (2/3 C melted semi-sweet chocolate chips, whisk in 2-3 T butter until smooth); Spread over cheesecake. Enjoy!
Looks positively delicious. Adding this recipe to my file. Thank you.
RépondreSupprimerDoes it not need a bottom crust? Just want to make sure I didn't miss something. Looks amazing and I'd prefer it without the Graham cracker crust.
RépondreSupprimerNo crust needed
SupprimerWhat sugar substitute would you use and what would the measure be?
RépondreSupprimerYou could use Splenda and measure it out the same as sugar cup for cup.
SupprimerYou can also use many other sugar substitues.. Swerve is good.. or use powdered erythritol. Its much better since most blood glucose do not react to erythritol. That is also what Swerve is plus stevia.
SupprimerMy favorite dessert now gluten free! Thank you! Thank you! Thank you!
RépondreSupprimerMy favorite dessert now gluten free! Thank you! Thank you! Thank you!
RépondreSupprimerI can't wait to give this a try!
RépondreSupprimerWhat temperature do you bake at? It's not listed in the recipe
RépondreSupprimer300
SupprimerThis recipe is AMAZING! The best ever. I say it's even better than Philadelphia Cheesecake Factory. Thank you for sharing this recipe!
RépondreSupprimerI ask Athena's question, does this not need a bottom crust or did I miss something?
RépondreSupprimerNo crust needed
SupprimerWould it help to put greased parchment paper at the bottom to prevent sticking?
RépondreSupprimerSorry, but I didn't see this question asked, but I might have missed it. Do you grease or spray the spring form pan? I'd like to try to make this weekend, as it's gluten free and it sounds like my deceased mom's recipe, but she used to spray or grease the pan an then line the pan with lady fingers, put parchment paper on the bottom and then fill with the cheesecake mix. Thank you!!
RépondreSupprimerThe first sentence tells you to general butter inside spring fold pan
SupprimerThe first sentence tells you to general butter inside spring fold pan
SupprimerI need to know if other ingredients need to be changed if I use honey or stevia instead of sugar. Stevia uses less then sugar so if I did 2/3 cup sugar would everything else remain the same?
RépondreSupprimerI just made this and I am waiting for it to cool.it seems it is sinking smaller in height is that normal. And it is pulling away from the sides of the pan
RépondreSupprimerMine is sinking also. What did i do wrong?
SupprimerIt is normal for the cake to sink a little.
SupprimerDid anyone ever get an answer to the question about a crust?
RépondreSupprimerNo crust needed
SupprimerDo it or don't. It doesn't change this recipe at all.
SupprimerIs it 4-8oz packages of cream cheese or 48oz package of cream cheese for the New York cheesecake
RépondreSupprimerIs it 4-8oz packages of cream cheese or 48oz package of cream cheese for the New York cheesecake
RépondreSupprimer4- 8 ounce packages
SupprimerI've made this twice now. It does not need a crust.
RépondreSupprimerIt clearly says 4 (four) 8-oz packages of cream cheese (= 2 pounds altogether). And there is no crust in the photo.
RépondreSupprimerLooks yummy! Actual I have made this recipe from Allrecipes a few times, I will try it with the zest and perhaps make it for my daughters birthday soon.
RépondreSupprimerthnx
http://www.foodie2u.com/cheesecake-recipe/
I know the recipe doesn't use a crust but could you use a crust?
RépondreSupprimerOh my gawd! This looks like it is delicioso!!
RépondreSupprimerCan I make this chocolate?
RépondreSupprimerI can't wait to try it!
RépondreSupprimerCan I use a pan other than springform? And just leave it in the pan for serving? I have some very pretty glass type serving dishes to bake in.
RépondreSupprimerCan I use a pan other than springform? And just leave it in the pan for serving? I have some very pretty glass type serving dishes to bake in.
RépondreSupprimerWe made this yesterday. I highly recommend a crust and a fruit topping.
RépondreSupprimerwhat if you don't have a pan largest enough for the bain-marie step?
RépondreSupprimerI USE A LAZAGNA PAN OR ANY SHALLOW PAN. AS LONG AS YOU ALLOW FOR THE WATER TO GO HALF WAY UP YOU SHOULD BE GOOD TO GO!
SupprimerIf it's creamy and smooth, it's not New York cheesecake. True New York cheesecake is dry, heavy and crumbly.
RépondreSupprimerWHO SAID?
SupprimerTrying this! I haven't made a cheesecake in years, but this recipe has my attention.
RépondreSupprimerDoes adding crust bottom change the texture of the cheesecake
RépondreSupprimerWhere is the crust? Looks like it would stick to the pan.
RépondreSupprimerSERIOUSLY ?? Who else is wondering.. Why is it that people ask the same questions that have been asked and answered in previous comments ? .. NO U DO NOT NEED A CRUST .. YES U CAN PUT A CRUST IF YOU DESIRE A CRUST ... OF COURSE U CAN USE A DIFFERENT TYPE OF DISH OR PAN .. [ COMMON SENSE BUT SENSE IS NOT COMMON IT SEEMS ]
RépondreSupprimerThis is very very good and easy yo make.
RépondreSupprimer