New York Cheesecake

Photo: LynneLong

Yield: 1 serving
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  • 5 Large eggs Room temp
  • 2 cup(s) sour cream 1 pint, room temp
  • 4 block(s) 8 oz cream cheese Room temp
  • 8 tablespoon(s) 1stick unsalted butter Room temp
  • 1 &1/2 cup(s) Sugar
  • 2 tablespoon(s) cornstarch
  • 1&1/2 teaspoon(s) Vanilla extract
  • 1 teaspoon(s) Fresh Lemon juice
  • 1 teaspoon(s) Grated lemon zest


  1. Generously butter a 10 inch spring form pan.

  2. Wrap a double layer of heavy duty aluminum foil around outside of pan, crimping & folding until it conforms to the pan.
  3. Position oven rack into middle of oven, preheat to 350.
  4. In a large mixing bowl, with elec mixer, beat eggs & sour cream until we'll blended.
  5. In a med sized bowl, beat cream cheese with butter until smooth & creamy. Add this to the egg & sour cream mixture & beat until smooth. Add,sugar, cornstarch,vanilla & all lemon, beat throughly, about 2 min.
  6. Pour into springform pan, place in a roasting pan with sides not touching. Pour very hot water 1/2 way up to sides of springform pan.

  7. Bake 2 hrs 15 min or until cake is very lightly colored and a knife inserted in middle comes clean.
  8. Remove from the water bath & carefully remove foil. Let stand at room temp for 4 hours. Refrigerate well covered at least overnight
November 2013

This recipe is a personal recipe added by LynneLong and has not been tested or endorsed by MyRecipes.

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