New York Cheesecake

To me, this is the single best cheesecake I have ever had. It is creamy smooth, lightly sweet, with a touch of lemon.

To me, this is the single best cheesecake I have ever had.  I discovered this in Jim Fobel’s cookbook about 20 years ago, and it is the one I return to again and again.  It is creamy smooth, lightly sweet, with a touch of lemon.  This cheesecake has become the favorite of family and friends who’ve had the good fortune to be served this slice of heavenly goodness.

New York Cheesecake

Category: Dessert

New York Cheesecake

To me, this is the single best cheesecake I have ever had. I discovered this in Jim Fobel’s cookbook about 20 years ago, and it is the one I return to again and again.


  • 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


  1. 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.
  2. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
  3. 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.
  4. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
  5. 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.
  6. 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.

Recipe and Photo courtesy of: FoodforaHungrySoul



  1. Do you think the sugar could be substituted with a stevia baking sugar? Would it mess with the consistency? I’m looking for a low carb option.

    • I don’t see why you couldn’t do that. I would just be sure to substitute the right amount per the stivia box’s label.
      Let us know how it turns out.

  2. This cheesecake is wonderful! So light, yet creamy. I added a graham cracker crust and topped it with cherry topping and whipped cream. Everyone LOVED it. I will definitely make it again and again,.

  3. I believe under inflation is due to mixing too long.I just finished my first try and it was beautiful however not as tall.

  4. This is very similar to the recipe I use, except I get a can of crescent rolls and spread them on the bottom of the pan and then pour the cheesecake batter on top. It makes a delicious crust for the cheesecake.

  5. Excited to make this. Don’t think I have ever made one without a crust but we will see how the reviews are after I take it to share with family for Easter.

    To above post: crescent rolls? Definitely never heard of that one before!

  6. Can you leave out the lemon and lime? And will a sugar substitute change taste or texture, has anyone tried that yet?

    • The lemon and lime are there to make the flavor ‘pop’. You can leave them out, but the flavor of the cake won’t be as bright. As far as using sugar substitutes, I do not know what that would do to the texture.

  7. This was the best cheesecake I ever made!
    Thank you so much for sharing this recipe.
    I only had an 11 inch springform and it was perfect.

  8. I’m from the UK n want to try this at the weekend.
    Could you tell me if you use granulated of confectioners sugar?

  9. I made this and left out the lemon and didn’t use as much sour cream(didn’t have enough) and it was wonderful. Everyone raved about it and now I have to make it for everyone’s birthday.

  10. I am making this for the third time. I was just reading the comments. The recipe I see doesn’t have lime in it… I serve this drizzled with a microwaved raspberry sauce I found on Pinterest. I made it once with a graham crust. I prefer it plain. It is exceptional. Don’t do it without the water bath because it will crack. Thanks for this recipe. I don’t switch around any longer. This is the only plain cheese cake you will ever need. You can top it or not. It is divine.

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