Cheesecake NY Style

This is probably one of the best cheesecakes I've ever made. Makes it's own crust so no need to buy one or make one. My husband and I like it plain but you can put your favorite topping on it.


Your Ingredients will consist of the following:

4 8oz. packages of cream cheese softened
1 16oz. container of sour cream
1 stick of butter (1/2 cup) softened
5 eggs
2 tbls. of cornstarch
1& 1/4 cups of sugar
1& 1/4 tsps. of vanilla
1 tsp. of lemon juice

The first four ingredients should set out at room temperature for at least an hour. Preheat the oven to 375 degrees. Blend the cream cheese, butter and sour cream together until, add the cornstarch, sugar, vanilla, and lemon juice. At high speed beat until well blended. Beat in 1 egg at a time until all 5 eggs have been added. Beat until mixture is smooth then pour it into a greased 9 1/2" spring form pan, place the cake pan into a large roasting pan filled with enough warm water to come up about halfway up the side of the cake pan. Bake for 1 hour or until the top of the cake is a golden brown. Now turn off the oven leaving the cake in there with the oven door open for another hour. Now your ready to take the cake from the oven and out of the pan with the water in it. Let the cake set on a cooling rack for another 2 hours. Last but not least cover the cake and place it in the refrigerator for at least 6 hours before serving. Remove the spring form pan when you are ready to serve it.

* I usually make the cake one day and have it the next. Like I said my husband and I like it plain, but you can top it with a cherry pie filling, or blueberry or top it with fresh fruit if you'd like. You can also freeze it and take it out to room temperature before serving it. I hope you enjoy this as much as we have.