How to make it

  • Preheat oven to 350°F
  • Lightly butter bottom and sides of a 91/2-inch spring-form pan.
  • In a small bowl, stir crumbs with butter until mixed.
  • Press onto bottom of pan.
  • Bake in center of preheated oven until set, about 8 to 10 minutes.
  • Cool completely.
  • Leave oven on.
  • Meanwhile, (using electric mixer), beat cream cheese until smooth and creamy.
  • Add sugar and cornstarch, beating until well combined.
  • Scrape down sides of bowl as needed.
  • Add eggs one at a time, beating after each addition until incorporated.
  • Beat in lemon juice, vanilla and salt.
  • Add sour cream and stir just until mixed.
  • Wrap the underside and halfway up the sides of the spring-form pan with a double layer of heavy-duty foil.
  • Pour cream cheese mixture into pan.
  • Set pan in a larger ovenproof dish.
  • Fill larger dish with enough hot water to come about 1-inch up the sides of pan.
  • Do not fill water higher than the foil.
  • Bake in center of preheated oven 45 minutes.
  • Leaving door closed, turn off oven and leave cheesecake in oven 1 hour.
  • Remove pan from water and discard foil.
  • Run a knife around outside edge of cheesecake.
  • Cool in pan on a rack at room temperature 1 hour.
  • Refrigerate overnight.
  • Cut into wedges and serve with fruit if you wish.
  • Cheesecake will keep well refrigerated for several days or can be frozen.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    great cheesecake thanks bunches
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    " It was excellent "
    dagnabbit ate it and said...
    another five on this one, Elaine, thanks
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  • jlv1023 9 years ago
    love trying new cheesecake recipes, I'm from the East Coast and love New York Cheesecake, and this looks and sounds like it, will add to my recipes
    Thanks for the post
    Was this review helpful? Yes Flag

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