New York-Style Cheesecake
Hi, guys! Today I’m going to share my New York-Style Cheesecake recipe that I want to share with you today! I got this delicious cheesecake recipe years ago from my college roommate, Becky. This cheesecake is delicious…and pretty impressive looking if you put a nice fruit drizzle on a slice to serve it to company. Most of the time when I make this I do a strawberry drizzle…I’ll explain how to make that at the end of the post. However, this time I used some raspberry jam that I had just made from the raspberries in our garden. It was so amazing!
New York-Style Cheesecake
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Ingredients for the Cheesecake
- 2 lbs cream cheese
- 16 oz sour cream
- 1/4 lb butter
- 6 eggs
- 2 Tbsp cornstarch
- 1 1/4 c sugar
- 1 1/4 tsp vanilla
- 1 tsp lemon juice
Ingredients for the Strawberry Drizzle for cheesecake (optional)
(Instructions for making the strawberry drizzle are included in the cheesecake instructions below)
- Sliced fresh strawberries
If you want to make strawberry drizzle to top your New York-style cheesecake, just slice up some strawberries, add a tsp or two of water, then add sugar to taste.
New York-Style Cheesecake Instructions
Let all ingredients come to room temperature.
Blend the softened cream cheese, butter, and the sour cream in a large bowl. Once smooth, add cornstarch, sugar, vanilla, and lemon juice. Beat in one egg at a time until well-mixed.
For this recipe you will need a ten inch springform pan, like the one below:
Pour into a greased 10 inch springform pan. Place that springform pan into a roasting pan filled with enough hot water to come halfway up the side of the springform pan. Preheat the oven to 375 degrees. Bake for one hour or until top is brown (I usually start checking it every five minutes after 40 minutes as oven cooking times may vary).
While it is baking, you can make the strawberry drizzle if you like. It’s super easy. If you want to make strawberry drizzle to top your New York-style cheesecake, all that you have to do is just slice up some strawberries, add a tsp or two of water, then add sugar to taste.
Once the top is browned a bit, turn the oven off. Open the oven door and let the cake cool in the oven for one hour. Then remove it from the oven and let it stand for two hours. Refrigerate for at least 6 hours before serving. When ready to serve, cut into 16 slices using dental floss. Wipe the floss after each cut. Top with whatever topping you like. My favorites are strawberry or red raspberry…so good!
And that, my friends, is…
***Once little note…You will be tempted to cheat and just take it out of the oven, pop it out of the springform pan and then eat it. DON’T! I did that once. It was literally a hot mess. Cheesecake completely fell apart. Take the time and do it right…I promise it will be worth it!
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P.S. If you like this recipe, I think you’ll love Yummy Pumpkin Cake!
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