New York Cheesecake For Your Kid Smile

Alright, folks, today we're tackling a classic that's sure to impress at any dinner party, holiday gathering, or when you just want that decadent bite of creamy goodness - the New York Cheesecake. Now, cheesecake can seem a bit daunting with its water bath and long ingredient list, but trust me, it’s simpler than it sounds. Plus, the rich, velvety texture coupled with that zesty hint of lemon is so worth it.

Before we dive into the mix, I gotta emphasize how crucial it is that the first few ingredients reach room temp. This isn't just me being pedantic - it makes everything blend smoother and helps avoid those pesky lumps. Also, prepare for a bit of a workout with your electric mixer – think of it as burning calories in advance! Let’s get to cheesecake magic.

New York Cheesecake Recipe:


  • 5 large eggs, room temp
  • 2 cups sour cream, room temp
  • 4 packages (8 ounces each) of cream cheese, room temp
  • 8 tablespoons (one stick) unsalted butter, room temp
  • 1 1/2 cups sugar
  • 2 tablespoons corn flour
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon zest


  • 10-inch springform pan
  • Electric mixer
  • Roasting pan or large skillet for the water bath
  • Aluminum foil


  1. Prep Time: Generously butter your springform pan. Double-wrap the bottom and outside with heavy-duty aluminum foil to fend off the water during the bain-marie (water bath) step. Let’s avoid a soggy bottom, shall we?

  2. Oven Ready: Rack in the middle, please. Preheat your oven to a cozy 300°F (149°C).

  3. Mixing Magic: In a big bowl, whisk those room temp eggs and sour cream until they're completely smitten with each other.

  4. Creamy Dreamy: In a different bowl, get your cream cheese and butter together and beat them until smooth. Then, marry them into your egg and sour cream mixture till smooth as silk.

  5. Sweet Whispers: Time to add the sugar, corn flour, vanilla extract, lemon juice, and zest. Beat them in for about 2 minutes or until well combined.

  6. The Bake: Pour that creamy dream into your prepared pan. Set the pan in a roasting tray or skillet and lovingly place it in the oven. Carefully pour hot tap water into the tray so it comes halfway up the sides of your springform pan. This water bath is key to a smooth and moist cheesecake.

  7. Patience, Grasshopper: Bake for approximately 2 hours and 15 minutes. You’re looking for a set cake that still has a bit of wobble. The knife in the center should come out clean. Post-bake, remove from the water bath and foil, then let it chill on the counter until completely cool.

  8. Chill Out: Once cool, cover it and let it sit in the fridge. Overnight is best for that impeccable flavor and texture.

My Note: Don’t rush those room temp ingredients; they’re the secret to a lump-free batter.

More Tips: Have a landing spot ready for the hot pan post-bain-marie to avoid a water spill disaster.

By now, you should be feeling pretty proud of yourself. You've just crafted a creamy, dreamy New York Cheesecake that’ll wow anyone lucky enough to get a slice. Remember, the joy is in the journey... and the eating, of course. Enjoy!