Creamy New York Cheesecake
Ingredients:
• 32 ounces cream cheese (4 packages), room temperature
• 5 large eggs, room temperature
• 2 cups sour cream, room temperature
• 8 tablespoons butter, room temperature
• 1 ½ cups sugar
• 2 tablespoons cornstarch
• 2 vanilla pods (or 1 ½ teaspoons pure vanilla extract)
• 1 teaspoon fresh lemon juice
Instructions:
1. Preheat oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan and line it with parchment paper.
2. In a large bowl, beat cream cheese and butter until smooth and creamy, about 3-5 minutes.
3. Add sugar, cornstarch, and lemon juice to cream cheese mixture. Beat until well combined.
4. Scrape the seeds from the vanilla bean and add to the mixture (or add the vanilla extract). Mix until fully combined.
5. Add the eggs, one at a time, mixing on low speed after each addition, until smooth and completely combined. Be careful not to overmix.
6. Pour the cheesecake batter into the prepared springform pan.
7. Tap the pan on the counter to remove any air bubbles, then place on a baking sheet.
8. Bake for 55-65 minutes, or until the center is set but still slightly wobbly. The edges should be golden brown.
9. Turn off the oven and let the cheesecake cool in the oven for 1 hour, with the door slightly ajar.
10. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight.
11. Once cooled, remove the cheesecake from the springform pan, slice, and serve. Enjoy!
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