New York cheesecake



°5 large eggs, at room temperature
°2 cups (1 pint) sour cream, room temperature
°4 8-oz packages cream cheese
°8 tablespoons (1 stick) unsalted butter, at room temperature
°1 1/2 cups of sugar
°2 tablespoons of cornstarch
°1 1/2 teaspoons of vanilla extract
°1 teaspoon fresh lemon juice
°1 tsp lemon peel

*How to make :

Generous butter inside a 10-inch springform saucepan. Wrap a double layer of heavy-duty aluminum foil tightly around bottom and outside sides, creasing and crimping the foil to align with the pan. This will prevent water from seeping into the pan when you put it in Marie's sink. Place cooking rack in center of oven; Preheat the oven to 300 degrees Fahrenheit.

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well combined.
In a medium bowl, whisk the cream cheese with the butter until smooth and creamy. Add to the egg-sour cream mixture and whisk until smooth.

Add the sugar, cornstarch, vanilla, lemon juice, and lemon zest, and beat well for about 2 minutes.
Pour into prepared springform pan and place in a roasting pan (or other pan) large enough to prevent sides from touching. Place in the oven and carefully pour enough hot tap water to come halfway up the sides of the pan.

Bake for 2 hours and 15 minutes or until the cake is lightly colored and a knife inserted in the center comes out clean. Remove from double boiler and carefully remove foil around skillet. Leave at room temperature until completely cooled, about 4 hours. Refrigerate, covered, until completely cooled. For the best flavor and texture, this cheesecake is best refrigerated overnight.

Enjoy !