1/2 Photos of New York Cheesecake
26 hrs 15 mins
2 hrs 15 mins
It is important to allow the ingredients come to room temperature to avoid lumps. A (crustless) Jim Fobel cheesecake recipe from his cookbook, Old-Fashioned Baking Book. Prep time includes the overall rest and chill time.
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Units: US | Metric
- 5 large eggs, room temperature
- 2 cups sour cream, room temperature (1 pint)
- 4 (8 ounce) packages cream cheese, room temperature
- 8 tablespoons unsalted butter, room temperature (1 stick)
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1Generously 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 (water bath). Position the baking rack in the center of the oven; preheat the oven to 300 degrees F.
- 2In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
- 3In 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.
- 4Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
- 5Pour 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.
- 6Bake 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. (Be very careful not to burn yourself. Have a spot ready to set 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.
- 7When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. As the cheesecake cools, it will gently deflate and the hairline cracks deminish.
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Nutritional Facts for New York Cheesecake
Serving Size: 1 (171 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 534.1
- Calories from Fat 388
- Total Fat 43.1 g
- Saturated Fat 24.5 g
- Cholesterol 201.0 mg
- Sodium 304.8 mg
- Total Carbohydrate 30.6 g
- Dietary Fiber 0.0 g
- Sugars 28.8 g
- Protein 7.9 g