New York Cheesecake

Submitted by gailanng

"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."

 

• Ready In: 26hrs 15mins
• Ingredients: 9
• Serves: 12

ingredients

• 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

directions

1. 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 (water bath). Position the baking rack in the center of the oven; preheat the oven to 300 degrees F.
2. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
3. 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.
4. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
5. 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.
6. 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. (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.
7. When 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.

Reviews

[The Big Dog Chef]

This is not a easy recipe and it does take time to make so plan a head. DO make sure all the ingedients are at room temp, or you will not be a happy camper. Also make sure you have a tight seal with the foil around the springform pan. Take your time...it is not as easy as you think. But all is worth it as this is absoulty hands down the best cheesecake I have ever had anywhere. I've made it 4x now and everyone always raves about it.

 

[DL P.]

I made this cheesecake because it really sounded like if would be really good and I love a good cheesecake. I followed this recipe exactly (which is rare for me). I did not have a spring form pan, so I used my angel food cake pan which separate instead and the cake baked fine in it. I ate a slice of this cake before it got really cold and thought this thing is really blah! Then I tried it the next day for lunch and it was really good. This cake gets better with age. I read several articles on baking cheese cake because I was always led to believe they are extremely difficult to make, but I did not have any problems with this cake because I did follow the instructions exactly except for the pan used. One thing I did learn is to not store a cheese cake in a air tight container as that will make them soggy. I left mine in the pan uncovered in the refrigerator and the texture actually got better with age. The people I served complimented the texture more than the flavor. A couple did comment, "What, no crumb crust?" I am making this again for Thanksgiving, 4 days in advance and will be adding a crumb crust as this is what my family expects, but I was good without.