Préparation:
1. Preheat the oven to 375°F.
Wrap the bottom of a springform pan with heavy-duty aluminum foil, extending it up the sides to prevent water from leaking in during the water bath.
Spray the inside of the pan with non-stick cooking spray.
2. In a large bowl, use an electric mixer to whisk the eggs and sour cream until smooth.
3. In a medium-sized bowl, mix the cream cheese and butter until smooth.
Add this mixture to the egg and sour cream blend, whisking until fully combined.
Add sugar, vanilla, lemon zest, lemon juice, and cornstarch.
Beat on low speed until well combined.
4. Place the cheesecake batter in the prepared springform pan.
Put the pan in a large roasting pan and pour boiling water into the roasting pan until it reaches about one inch up the side of the cake pan.
This water bath method helps regulate the temperature and prevents cracks.
5. Bake the cheesecake for 1 hour 30 minutes to 1 hour 45 minutes, or until the cake is just set (it should jiggle slightly when you gently shake the pan).
Allow the cheesecake to cool in the water bath for about 45 minutes.
Remove the springform pan from the water bath and discard the foil.
Carefully remove the sides of the springform pan.
Enjoy your delicious New York Cheesecake!.
