New York Cheesecake Recipe

INGREDIENT :

• 5 large eggs, room temperature
• 2 cups (1 liter) fresh 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 Tbsp Cornstarch
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest

INSTRUCTION:

1. Generously butter the inside of a 10-inch hinged skillet. Customs service.Wrap a double layer of heavy-duty aluminum foil around the bottom and outsides, folding the foil to fit the pan. This will prevent water from entering the pot when you place it in a water bath. Place the baking rack in the center of the oven. Preheat oven to 300* Fahrenheit.
2. In a large bowl, using an electric mixer, beat the eggs with the crème fraîche until well combined.
   In a medium bowl, beat the cream cheese and butter until smooth and creamy.Add to the egg and sour cream mixture and stir until smooth.
3. Add sugar, cornstarch, vanilla, lemon juice and zest and beat for about 2 minutes.
4. Pour into the prepared springform pan and place in a baking dish (or other pan) large enough so that the edges do not touch.
5. Place in the oven and carefully pour in enough hot tap water to come halfway up the springform pan.
6. Bake for 2 hours and 15 minutes or until the cake is very light in color and a knife inserted in the center comes out clean.Remove from the water bath and carefully remove the aluminum foil from the pan. Let sit at room temperature until completely cool, about 4 hours. Cover and refrigerate until completely cold. For the best flavor and texture, it’s best to refrigerate this cheesecake overnight.

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