How To Prepare New York Cheesecake:
Begin by generously buttering the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil securely around the outside bottom and sides of the pan, ensuring it conforms to the shape. This step prevents water from seeping in during the bain-marie process.
Position the baking rack in the center of the oven and preheat to 300°F.
In a large mixing bowl, use an electric mixer to blend the eggs with sour cream until well combined.
In a medium-sized bowl, beat the cream cheese with butter until smooth and creamy. Add this mixture to the egg-sour cream blend and beat until smooth.
Incorporate sugar, cornstarch, vanilla, lemon juice, and lemon zest. Beat thoroughly for about 2 minutes.
Pour the mixture into the prepared springform pan and place it in a larger pan to prevent the sides from touching. Carefully pour hot tap water into the larger pan, reaching halfway up the sides of the springform pan.
Bake for 2 hours and 15 minutes or until the cake is lightly colored, and a knife inserted in the center emerges clean. Remove from the water bath and peel off the aluminum foil. Allow it to cool at room temperature for approximately 4 hours, then cover and refrigerate overnight for optimal flavor and texture.
Notes:
Have a plan for where to place the hot springform pan after removing it from the bain-marie, considering its hot and drippy state.
Exercise caution when handling the hot water from the bain-marie, ensuring safety during the removal process.
The cheesecake may appear light and puffy initially, with hairline cracks on top; however, as it cools, it will gently deflate, and the cracks will vanish.
