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New York Style Cheesecake

New York Cheesecake

This New York Style cheesecake with cornstarch is lightly sweet, creamy, and full of cream cheese flavor.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Servings: 8


  • 5 large eggs, room temperature
  • 2 cups (one pint) sour cream, room temperature
  • 4 8-ounce packages of cream cheese, room temperature
  • 8 (one stick) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 tbsp cornstarch
  • 1 1/2 tsp vanilla extract
  • 1 tsp fresh lemon juice
  • 1 tsp grated lemon zest


  • Preheat your oven to 300 degrees and make sure your oven rack is in the middle position
  • In a large bowl, whish together the eggs and sour cream until fully combined
  • In a medium-sized bowl using a hand mixer, beat the cream cheese and butter together until smooth and creamy (3-4 minutes)
  • Add the cream cheese mixture to the egg mixture and beat for another 2-3 minutes until smooth
  • Add in the sugar, cornstarch, vanilla, lemon juice, and lemon zest and beat again for another 2 minutes
  • Pour the mixture into a prepared pan, then place into a large roasting pan or baking dish
  • Place in the oven and very carefully pour hot tap water into the larger pan until it reaches halfway up the springform pan. Bake for 2 hours and 15 minutes until the top starts to lightly brown
  • Carefully remove from the oven, lift the springform pan out of the water, and place it on a cooling rack. Remove the tinfoil from the pan and allow the cheesecake to cool fully
  • Once cooled, cover and chill in the fridge for a minimum of 4 hours, but it turns out even better if chilled overnight.
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