Top reader review: “This cake is easy to make, and it’s so delicious. Everyone that’s tried it has said it tasted just like the ones in a deli! You’ll love it!”
Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your own cheesecake at home with this recipe? It’s one of the best cheesecakes I’ve ever had – it tastes amazing! To learn how to make it perfect, read all my tips in the post below.
This cheesecake is amazing! As a chocolate lover, I used the crust from your chocolate cream pie recipe instead of graham cracker. I made the recommended berry sauce to serve with. Delicious combo.
Excited to my yummy cheesecake? flip over to the second page for full recipe ingredients and detailled instructions
Quick tip: its will turns out good if you use shortbread
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
HOW TO MAKE IT:
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.