New York Style Sour Cream Cheesecake

READY IN: 12hrs 30mins
SERVES: 12-16




  • Preheat your oven to 300 degrees and wrap a 9 inch spring form pan in aluminum foil and set aside.
  • Mix together crumbs, butter sugar and cinnamon until even and press into bottom of springform pan. I use a coffee tamper but you can use a glass or any flat bottomed item.
  • Bake crust for 10 minutes remove and set aside to cool.
  • For the filling:
  • Reduce oven temp to 250 (It is critical to make sure your oven maintains the proper temperature for this recipe).
  • Using a stand mixer with a paddle attachment, mix one of the blocks of cream cheese, 1/4 cup of the sugar and the cornstarch on medium until it starts to incorporate, 2-3 minutes, scrape down the bowl.
  • Add the rest of the cream cheese and sugar, one block and then the 1/2 block at a time with about 1/2 the sugar mixture for each additon (using up the other 3/4 cup so roughly divide it in half) ,and beat on medium until it begins to mix and break down, about 3-5 minutes.
  • Once those 3 ingredients are incorporated, stop mixing and scrape down sides of the bowl.
  • Add in 1/2 the eggs and vanilla and mix on medium for 1-2 minutes. Stop and scrape down bowl again.
  • Mix in remaining eggs and cream and mix until even and no more lumps appear, then add the sour cream and mix until combined (no lumps should appear at this point).
  • Pour Batter on top of cooled crust and prepare your water bath. Place your springform pan in a larger pan like a roasting pan as long as the sides of the larger pan are as tall as the springform, you'll be fine.
  • Fill the larger pan with hot water that is on the verge of boiling until it comes up about 1" the sides of the springform pan.
  • Put pan in 250 degree oven for 2 hours. After this time shut off oven, open door for about 1 minute and let the cake rest in the water bath in the oven (off) for one more hour.
  • Remove your cheesecake from the oven and let it sit on a draft free counter for 1 more hour, then refrigerate for 6 hours or overnight.
  • Slice with a long thin knife, a carving knife will work. Start by running you knife under hot water and wiping dry and then pushing the knife from the top of the cake to the crust and pulling the knife out along the bottom. I usually cut this cake into 16 slices (very rich) Refrigerate leftovers.