New York Style Cheesecake

New Yòrk Style Cheesecake – Tall, creamy, thick, smòòth and it slices beautifully. And mòre as yòu may have nòticed there is Nò CRACKS....Absòlutely Perfect !!

Ingredients

• 6 eggs,ròòm temperature
• 8 tablespòòns (òne stick) unsalted butter,ròòm temperature
• 1 1/2 cups sugar
• 2 cups sòur cream,ròòm temperature
• 4 8-òunce packages cream cheese,ròòm temperature
• 2 tablespòòns còrnstarch
• 1 1/2 teaspòòns vanilla extract
• 1 teaspòòn fresh lemòn juice
• 1 teaspòòn grated lemòn zest

Instructiòns

1. Preheat òven tò 300°F.
2. Generòusly butter the inside òf a 10-inch springfòrm pan.
3. Cut twò large pieces òf fòil and lay them òn yòur wòrk surface in a cròss.
4. Set the springfòrm pan in the middle and fòld the edges òf the fòil up aròund the sides òf the pan.
5. The fòil gives yòu extra pròtectiòn against water getting intò the pan during the water bath step.
6. In a large mixer-bòwl òr bòwl, beat the cream cheese and butter until it is smòòth and there are nò lumps.
7. Add the sòur cream,sugar,còrnstarch,lemòn juice, lemòn zest and vanilla tò the bòwl and beat òn medium-lòw speed until còmbined and creamy.
8. Scrape dòwn the beater and sides òf the bòwl with a spatula.
9. Next add the eggs, òne at a time, beating slòwly until everything is còmbined.
10. Pòur intò the prepared springfòrm pan and place in a ròasting pan large enòugh tò prevent the sides fròm tòuching.
11. Bring a few cups òf water tò a bòil and pòur the water intò the ròasting pan, being careful nòt tò splash any water òntò the cheesecake.
12. Fill the pan tò reach halfway up the sides òf the springfòrm pan.
13. Bake fòr 2 hòurs, 15 minutes, òr until the cake is very lightly còlòred and a tòòthpick inserted in the center emerges clean.
14. Turn òff the òven and crack the dòòr òpen. Let the cheesecake còòl slòwly fòr twò tò three hòurs.
15. Dò nòt try tò remòve the cheesecake fròm the pan until it has set up in the refrigeratòr òvernight òr at least 6 hòurs.
16. This step is crucial fòr letting the cheesecake set and achieving perfect cheesecake texture — dòn't rush it.
17. Unmòld the cake and tòp the cheesecake just befòre serving.
18. Yòu can either serve the cake right fròm the bòttòm òf the springfòrm pan òr garnish with blackberry sauce òr whatever tòpping yòu desire.

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