Directions: |
Directions:Preheat the oven to 350º. Lightly spray a 9-inch springform pan with non-stick spray. Wrap the bottom and sides of the pan with aluminum foil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set the pan aside until needed.
In a large bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well. Press the crust into the prepared pan, pressing the crust down firmly and slightly up the sides.
Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. Reduce the oven temperature to 325º
For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the sour cream, sugar, cornstarch, vanilla and lemon juice beating until combined. Beat in the eggs one at a time. Pour into the springform pan and place in a roasting pan large enough to hold 2 cups of boiling water. Put the pan in the roaster and fill it up with water until half way up the spring forma pan. bake for 2 hours or until the cake is very lightly browned and a toothpick inserted in the middle comes out clean. Turn the oven off and leave the door open a crack and let the cheese cake sit in the oven for 2-3 hours. Refrigerate after but do not remove form the spring form pan until it has been in the fridge for at least 6 hours. |
This recipe for New York Style Cheesecake is from