Tuesday, December 28, 2010

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.  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.

Ordinarily I don't serve a topping because it is so good, but for those of you who like a cheesecake with a little something, I opened up a can of blackberry pie filling and put a nice dollop on the top.  I do this for you.

You may have noticed that this cheesecake does not have any kind of crust, neither bottom or sides. 

You may also have noticed that there are no cracks in the top.  That is because this cheesecake is baked in a bain-marie, a water bath.  This is one of the secrets to a truly creamy cheesecake.

You'll need advance planning to prepare this recipe, but if you do, I believe you will fall in love with this recipe as much as I have.
 
In the comments section, there has been some discussion about the leaky springform pan dilemma.  You have been kind enough to share a number of solutions, but a reader sent me a really good sounding solution that I want to include here. 
 
Brandy G. says:   I too have suffered from water leaks into my crust however I started using crock pot liners instead of foil. The liners accommodate the pans perfectly and withstand the overheat. I just roll the sides down some so they are not over the cake and voila!  It has saved so many cheesecakes...I hope it helps others too!  
 
Now doesn't that sound like a nifty solution!

New York Cheesecake
(Jim Fobel's Old-Fashioned Baking Book)

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

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. 

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

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. 

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. 

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.

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.

**My Notes:  I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature.  I've hurried the cream cheese and have had unsightly lumps of it in my batter. 

**I've italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture.

** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie.  When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.

Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down.  I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven.  I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven't been burned yet, but I have soaked the edges of the potholders in the hot water, and it's amazing how fast that steaming water is wicked up to my tender fingers!

**When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top.  Do not despair.  As the cheesecake cools, it will gently deflate and the hairline cracks disappear.

165 comments:

  1. This has to be the "highest" cheesecake I've ever seen. I'm having friends for dinner soon and this will be the dessert. Wow!

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  2. There is absolutely nothing in this world better than NY cheesecake and this one looks perfect! Love the height.

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  3. One of my favorite desserts - worth the calories! Your cheesecake is silken-smooth - so creamy. I am wishing for it. If you don't Fed-Ex it by New Years.... I will be baking it!

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  4. I love how perfectly creamy and tall it looks. How divine!

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  5. This is my favorite kind of cheesecake and I LOVE that it has no crust, I am going to try this one for sure. It looks wonderful! No sauce for me either! Thanks for sharing this!

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  6. My, oh my, does this look good. I have never seen a cheesecake that was so high. Thanks for this recipe.

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  7. That's a thick hearty slice of a cheesecake....bookmarked.

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  8. Oh my!! That cheesecake looks divine.

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  9. That is simply GORGEOUS!!! Every time I make a cheesecake, I use a new recipe. I think it is because I haven't found the RIGHT one yet. I cam assure you I'm trying THIS one next. Thanks for sharing Katy!!

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  10. Looks delicious! Happy New Year Katy!

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  11. Katy this look awesome and delicious, have a Happy New Year! gloria

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  12. Ohhhhhhhhh Katy... so delicious looking! I want a piece, can you send me one Fed Ex? I'll be waiting with my fork! LOL So, here's my story.... once upon a time, a young girl wanted to make a cheesecake - but she wasn't really all that familiar with fancy techniques (like a water bath) or fancy equipment (like a springform pan) and she caught her oven on fire with her cheesecake endeavors and vowed at that time to be a "cook" and make fabulous chili and not a "baker" and risk life and limb.

    However, with your detailed instructions and the right equipment, I might be encouraged to try again. Maybe. Someday. LOL

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    1. I know the feeling. I started a small fire trying to toast coconut once. It was scary, but I went to the store for more ingredients, did some online research and toasted coconut like a pro. You should try making cheese cake again. @->-'-,-'-,---

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    2. I always love the brown top. That is a true NY cheesecake. Can't wait to try.

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  13. Gorgeous...that is a slice of heaven on a plate. My daughter makes NY Cheesecake and I swoon with every bite. My husband doesn't like cheesecake-silly man.....oh wait-that means all the more for me!
    Thank you Katy! Happy New Year to you......

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  14. creamy, silky decadent goodness, oh this is screaming my name!

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  15. Oh my, Katy.. this must be 'cheesecake heaven', can't believe the height on that one. And served with blackberry pie filling...that's even better if that is possible.
    And since there are requests for sending it by Fed Ex, I'll add my name. Scrumptious..I'll be dreaming of this for sure:)

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  16. Oh wow...now I want to make this. It looks wonderful. I have made a cannoli cheesecake in the past and also used the water bath method but with no luck. My cheesecake did not have cracks, it had CRATERS!!!! Oh well, the taste is what counts. I will be making this Katy....Have a wonderful New Year!

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  17. I love this cheesecake, so creamy and delicious!
    I wish a Happy New Year for you and your family Katy.

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  18. This is really a good cheese cake, so creamy and high! Happy New Year Katy!
    Khadija

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  19. Looks so good...thanks for the detailed instructions. Happy New year!

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  20. Looks so Good!! I love it plain too but the blackberry on top looks amazing also! Happy New Year! :)

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  21. Oh my gosh Katy, it is so good that the husband and son have now left from visiting for I surely would have made this for them...AND the leftovers would be in my fridge and then on my thighs. Course, they probably would have finished it all in one fell swoop. This looks so yummy...perhaps I will make it for the work folks. Yummers!

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  22. That's one GORGEOUS cheesecake, perfect as it is pretty! I ♥ it!! Happy 2011 Kate!

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  23. that just looks too delicious!!! happy new year!

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  24. This just looks absolutely amazing!!!

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  25. Eeek..I have that SAME cookbook and was eyeing that cheesecake recipe! I am so so soooo making it now! I agree..that is the highest cheesecake..so perfect looking and like one..I love my cheesecake naked :) awesome job!

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  26. Cheesecake is my all-time favorite and this recipe looks delicious!!!! I'm so excited to catch up on your posts!!!

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  27. I also love this cake, Katy. I use the old Craig Claybourne recipe which is very similar to yours. While I have and make many cheesecakes the New York version is my favorite. I hope you are having a great day. Blessings...Mary

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  28. Katy~~~ I absolutely LOVE a good Cheesecake, TY SO much for posting this recipe, I will make it for Valentine's day!!!

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  29. An old-fashioned cheesecake is the only way to go!!! This looks amazing! Looking forward to all ur great posts in 2011!

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  30. This looks like a slice of heaven!!!

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  31. wow...this is an amazing looking cheese cake... :)

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  32. what a fantastic looking cheesecake!

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  33. Katy, I made this cheesecake yesterday and I am in love!!!!!!!!
    My family and friends raved about it. They are mostly New Yorkers and gave it high marks. I posted the recipe on my blog with a link to yours.
    Thanks for posting this wonderful recipe!!!

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  34. I made this and it is out of site. Thank you for posting it. My husband sait it is the best he ever ate. Tjanks again

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    1. I'm glad to hear you are a fan of this recipe as well. No matter how good another cheesecake may be, I always feel that this one is the best. Blessings!

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  35. Interesting that it does not have a crust.

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    1. Smiles, that's one of the qualities I like about this, no crust!

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  36. This cake looks amazing, like pure cheesecake heaven! Love the texture and the colour, omg I need to make this right away!!!

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    1. I hope you try it. I can virtually guarantee it will impress any cheesecake lover :)

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  37. This looks AMAZING & I can't wait to try it! Found it on Pintrest. :)

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    1. Don't you just love Pinterest? I find so many good ideas there. Thank you for following up and visiting. Blessings.

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  38. My daughter who is eating a gluten-free diet for now, made this for Sunday dinner/dessert today. So good! Thank you.

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    1. You know, you're right! It IS gluten free! I never thought of that. How great is that!?

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    2. Just make sure your cornstarch is gluten free (some 'cornstarch' is actually made from wheat

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  39. Where did you get the blue and white plate that this cheesecake is on?

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    1. This plate I bought at an antique shop. I buy single plates for the sole purpose of using them in my photos. This pattern I LOVE because it's one my grandmother had, called Blue Willow. It's still available but pretty darned expensive in my book. I only have a few pieces of it because the pattern doesn't go with my kitchen, but I just may get a whole set of it someday because of the sentimental associations with it. The pattern is actually a beautiful love story....

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  40. It looks delicious!Can a crust be added?

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  41. I am a cook for an assisted living facility and i am going to try to make this cheesecake today for their sunday brunch.. i really hope it comes out as they had never tried anything like this living in Iowa! wish me luck!!!!! Thank you for the recipe!!!

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    1. You make me smile. I hope everyone liked this!

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  42. I'm not a fan of crust so I can't wait to make this!

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    1. I'm not a crust fan either. I'm all about the cheesecake, LOL!

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  43. Well, my cake is cooling. Can't wait until it's cool enough to eat. You might try a pair of ove gloves for removing the pan out of the bain-marie.

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    1. Excellent point, and I should've mentioned it. I do use oven gloves. Yikes! Too hot to handle otherwise.

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  44. Made this cheesecake yesterday and it was AMAZING!!! Thanks, for sharing!

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    1. I am so happy you liked this! I agree--it is an amazing cheesecake! It makes a lot so I make it only for special occasions now, and it never fails to wow.

      Blessings.
      Katy

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  45. Im a baker and have tried many different cheesecake recipes........this one is ridiculous good!!! BEST CHEESECAKE RECIPE BY FAR!!!!!.....so creamy and delicious.....thank you for posting this recipe!

    Thankful
    Margaret

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    1. Aren't you dear to stop by and leave such a nice comment. Thank you!

      To me, this is THE cheesecake recipe. Other cheesecake may be good, but I humbly agree with you, this is THE BEST!!!

      Blessings.
      Katy

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  46. I made this cheesecake last night after finding the recipe on Pinterest. It is definitely delicious, but after seeing the pictures and reading the comments, I am thinking it didn't rise as it was supposed to. I used the recipe as listed, with a 10" springform pan in a water bath...any idea why it isn't as "high" as others'? Not much of a complaint, because as previously mentioned it was delicious, just wondering if I might've done something wrong along the way.

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    1. Oh boy, good question. I did a little googling, and the best answer I can find is that CAKES fall because of either under or overbeating. This cheesecake does settle a bit upon cooling, and personally I'm alarmed everytime when it does, but now I just accept it as a charteristic of this cheesecake. I think by the time it's done cooling, it probably only comes up 3/4 of the way up the pan, but when first out of the oven the top of the cheesecake is almost even with the top of the pan. Does this help?

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    2. Katy, I have used a 9 in and a 10 in pan. The 9 in was higher then the 10 in one. It raised high to the top when I remove it but dropped a little when cooling. Still the best and I have already made it 4 x.

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  47. Katy, this recipe looks AMAZING! I attempted my first cheesecake the other day and it came out, in my opinion, unsuccessful. I really want to try again, but with a different recipe. (yours looks exactly like what I want) I only have a 9inch springform pan. Will this still work, or do I need to go out and buy a 10inch??

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    1. Stephanie, I say go ahead and use a 9" pan but expect to have some batter left over. If you have one of those mini cheesecake pans I'd use one of those for the remainding batter, though I wonder if a casoulet or a couple of custard dishes wouldn't work equally as well. Just eat from the dish :)

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    2. Thank you so much for the tips and responding so quickly! I can't wait to make this cheesecake!!

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  48. Katy,this recipe looks AMAZING. I made my first cheesecake the other day, and I was not happy with the turn out. I had trouble double wrapping the pan with heavy-duty foil, and the crust expanded because it got wet. Do you have any tips on how to help me avoid this next time. I really want to try your recipe, but my springform pan is only 9inches. Will it still work, or do I need to go buy a 10inch for a successful turnout?

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    1. To tell you the truth, I had older springform and it was leaky; even my best efforts didn't stop some water from seeping in. I bought a new springform and that leaks a little, too. I've tried buttering the seam, lining the inside with waxed paper, still leaks. I double wrap the pan and really try to fit the foil into the seam, still leaks. Fortunately the outside edge of the cheesecake is only a little moist and it doesn't seem to hurt it any; it just doesn't look as perfect as I would wish. If you find a good way to prevent seepage, I'd love to know it too! We need wider foil!

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  49. Katy This cheesecakes looks amazing. I was just wondering if you have ever tried baking it with a crust? I love the crust of a cheese cake, I think it gives it just that little extra flavor.

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    1. I never have, but then I'm not a big fan of crust on a cheesecake; I tend to scrape it off, smiles. If you like crust, then I think it would work very well here. Good question. Blessings!

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  50. What the what? This cheesecake looks amazing""" So fluffy and creamy and yummie!!!

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    1. You make me smile. I hope you try this. It's really so very good!

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  51. Katy .I am making this cheese cake for the second time and the first time it leaked... this time I wrapped the bottom plate of the the spring form pan before assembling the pan... then after I assembled the pan I wrap the outside of the pan..no water in my cake! I have also reduced the amount of eggs by 1.. the first cake was really creamy and yummy.. but a little too eggy for my taste...its perfect now! Thanks for the recipe!!

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    1. I'm glad you were able to adjust it to suit your tastes! Thank you for stopping by and sharing your experience. Blessings!

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  52. This comment has been removed by a blog administrator.

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  53. I am so glad to here that you were able to adapt this recipe to make it better for you! Good idea to wrap the bottom plate of the baking pan. Did you use waxed paper or tin foil? I shall have to try your idea when I next make this. Did you have trouble removing the paper/foil from the cheesecake when you were done? I'm now thinking that a lot of the commercial cheesecakes seem to come with parchment baking paper.

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  54. OMY!!!!!! I am all about the PLAIN O Cheeses Cake.. No CRUST or Topping... This looks AMAZING!!! Will be trying it first thing. Thanks so much for sharing your recipe!!!!!

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    1. Always happy to share good food with a fellow foodie :)

      Blessings, Katy

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  55. Hi Katy,
    I found your cheesecake in Pinterest and it looks fantastic and I want to it this weekend. Many thanks for the recipe... the only problem is, as I am from Europe I don't know what means 4 8-ounce packages cream cheese..., sorry... is this about a half kilo? or how much in gr? many thanks from Italy, Laura

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    1. Smiles. If only you knew how bad I am at math and how many recipes I've messed up trying to convert metric to imperial measurements...but I think I have your answer. I looked in my fridge and I have a 16-ounce container of cream cheese. Also included on the package is the weight in grams, 453 grams! You would need twice that amount 453 x 2 for this recipe or 906 grams. Does that help?

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  56. Hi i want to make this as it sounds so good. I am in England and am not sure what cornstarch is. Would it be what we call cornflower this is a thickener. From Kay in Southampton England.

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    1. Yes, I believe that cornflower and cornstarch are similar products, just with a different name. Cornflower is such a pretty word!

      Katy

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  57. I had this recipe about 30 years ago and had lost it! Thanks so much!

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    1. Oooh, don't you just love it when you find a recipe that you've loved and lost and found again!

      I know how you feel. For years and years, I've been looking for a particular scallop chowder recipe I found in a Woman's Day or Family Circle magazine years ago....still haven't found it but I'm remain hopeful. It was so good!

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  58. Have it baking in the oven now... It looks soooo good. Can't wait to eat it.

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  59. What I wouldn't give right now to have a nice slice of this!

    I hope you like it as much as we do.

    Blessings,
    Katy

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  60. I baked this for our girls weekend out last weekend and was somewhat disappointed. It did rise very tall and I followed the directions to a T. In fact it raised up over my pan and cracked quite abit on top because it hung out over the pan! (the cracks did settle back into the pan after it cooled) And it was very creamy and fluffy - more like a dip than a cheesecake. I like my cheesecake on the dry side and solid and chewy! It was also a very big pain to get out of the pan - a gooey mess - did not make pretty slices like yours - a lot left on the server that needed scraped off with every slice. Not sure if I did something wrong or if that is the way it is. It tasted great - just glad it was for my gal pals and not special company because it was very messy.

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    1. Arlene, what a disappointment! I'm sorry to hear that it didn't work as well as it should have. I've made this recipe a dozen times and have never run into the issues you had. The only thing I can think of is that perhaps the batter was TOO well beaten? I wish I were better at food science to help figure out what caused all that spillage. YIKES! All I can say is I hope you try it again. I have a special favorite carrot cake recipe that I've made for 30 years (not shared on the blog) and I KNOW it works, yet there have been at least two times I can recall when the doggone cake FELL. I went right back, did the cake over, and it was once again perfect. It happens

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    2. I had the same problem as Arlene....did we over beat ???

      ArleneJanuary 29, 2013 at 11:59 AM

      I baked this for our girls weekend out last weekend and was somewhat disappointed. It did rise very tall and I followed the directions to a T. In fact it raised up over my pan and cracked quite abit on top because it hung out over the pan! (the cracks did settle back into the pan after it cooled) And it was very creamy and fluffy - more like a dip than a cheesecake. I like my cheesecake on the dry side and solid and chewy! It was also a very big pain to get out of the pan - a gooey mess - did not make pretty slices like yours - a lot left on the server that needed scraped off with every slice. Not sure if I did something wrong or if that is the way it is. It tasted great - just glad it was for my gal pals and not special company because it was very messy

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    3. I'm sorry, you ran into problems with this; I don't know the answer as to why your cheesecake overfilled the pan and cracked. You must have been so disappointed. Assuming the pan was the correct size, perhaps the batter was overbeaten or maybe your oven runs hot??? Is your pan in the middle of the oven and not at the uppermost rack? My cheesecake rises level to the top of the pan while baking, but has never run over. Once it's baked and I take it out of the oven to cool, it settles.

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  61. I made this cheesecake yesterday for our Super Bowl party. I replaced the sugar with Splenda to make the cheesecake low carb friendly. This is seriously the most phenomenal cheesecake I have ever eaten! It turned out perfect--just as described in the description. The texture is so very creamy and divine and the flavor is fabulous. This will forever be my ONLY cheesecake recipe! Thank you so much for sharing!!! :)

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    1. My heart is just spilling over with delight at your words. Thank you so much!

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  62. Please share your Carrot Cake recipe!

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    1. Mikki, you give me such a chuckle. There's just the two of us here now and I only make the cake for family events, which happen all too infrequently as everyone is so scattered. I've wanted to blog the recipe for ages, but I can't have a cake in the house where I'm the only one who will eat it--Ole Sweetie-pi can't eat nuts, and the cake has walnuts in it. Tell you what...if you drop me an email I'll email you the recipe.

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    2. This recipe looks amazing, I bake a lot of cakes for friends and different events, and cheesecake and carrot cake are two of my favorite requests, so I am definitely going to try this cheesecake. I would really love to have the carrot cake recipe to try also..PLEASE

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  63. looks awesome I made half for my hubby and I in an 8" springform and I'm baking it right now with a brownie bottom yum

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    1. I'll bet it was very good with a brownie bottom. It sounds like a delicious adaptation. Blessings!

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  64. Looks Delicious I made half for my husband and I in an 8" springform and added a brownie bottom yum!

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  65. DELIVUOUUUUUUUUUUUUUUUUUUS!!!! CONGRATS !!!!!

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  66. just made this for the second time....delicious! I used the parchment/aluminum foil combo to cover the bottom of the springform pan before assembling the pan. I also found extra large aluminum foil and have had absolutely no leakage.

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    1. Coincidentally, I've just found the king-sized foil at a warehouse grocery store and I bought it just for this purpose (and to cover a turkey when I next roast one!). I'm going to do what you do, the foil and the parchment. Thanks for sharing your tip! Two cheesecakes! I am just too envious!

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  67. I've got this in the oven right now...with crust! We are a crusty family! Can't wait to try it! Thanks for the recipe!

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    1. Laughing at the "crusty family" description! I'll bet it was good!

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  68. So, I quartered the recipe and made 3 baby cheesecakes today. I used a meyer lemon and oh my stars was it delicious! Next time, I'll probably just use two mini springform pans, I just wasn't sure how much it would rise. Thanks for the great recipe!

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    1. Biddy, your timing is perfect. Another reader asked about reducing the recipe as she didn't need a whole cheesecake. Dopey me, I seem to have deleted her question in error Did you have to reduce the cooking time? Did you make any other adjustments?

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  69. This really was the best cheesecakes ive made and I made many versions bakes up tall just as. posted

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    1. I haven't tried a lot of cheesecake recipes, but mostly because I never thought I really liked cheesecake until I made this one and discovered I LOVED (this) cheesecake. I'm glad you enjoyed it too. Blessings, Katy

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  70. Thanks for the recipe! I'm going to use it to make my sister-in-law's wedding cake! Do you know how well it freezes? Will it still have a good texture?- Since I don't want to be making all four tiers the night before, eek! Thanks.

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    1. I have only made this for family events and there has yet to be any leftovers, so I don't know how well this freezes. I suppose it would change the texture somewhat (based on bakery cheesecakes that I've seen), but other than that, I'm sorry, I don't know.

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    2. Did you end up freezing the cheesecake? How did it turn out? I am also using this recipe for my brother's wedding cake and would like to freeze at least one of the teirs. Thanks

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    3. Did you end up freezing the cheesecake? How did it turn out? How did you thaw it and how long did it take to thaw? I am also making my brothers wedding cake from this recipe and would like to freeze one of the tiers a few days before. Thanks.

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    4. I have never frozen this cheesecake because as a general rule it gets eaten in a couple of days. To date I haven't heard from anyone who has frozen this, so I don't have an answer for you.

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    5. I have made this cheesecake several times and frozen it twice. Once because we had leftovers, and once because it came out of the oven warm and I wanted it to set up fast before an event the next day. It freezes beautifully! I left it in the pan and then just slipped the springform ring off by pushing the cake up through it. I first ran a butter knife around the edges to help it to release from the edges. I also made homemade sour cream (1 tsp. of lemon juice and 1 cup of heavy whipping cream mixed until thick) and it tasted better this way (if that's even possible!!). Also, I use a 9" springform pan without any run-over. The only time I had a problem was when I cooked it beyond the 2 hours and 15 mins and it poofed up too high and ran over. I now turn the oven off after 2 hours and 15 mins and just let it set in there until it reduces back into the pan with no run-over. This ensures it won't crack. Thank you, thank you for posting this recipe! This is one heavenly cheesecake!

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    6. I so appreciate your stopping by and letting us all know that this cheesecake can be successfully frozen. Now that I know that...well now I just have no excuse why I can't have it more often since I won't need to share it, smiles. Yumm on the homemade sour cream. You have made many people happy by letting us know that this cheesecake is still good after being frozen. Thank you! Bless you and your family.

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  71. I just baked this cheesecake today. I love cheese cake and I was hesitant because I thought it was going to be a long process. Well it is now cooling on the counter and it rose above the pan it took a little longer than 2 hours 15 min more like 2 and 1/2 hours in my oven. Cant wait to serve it. Unfortunately its for dinner tonight so I will put it in the fridge for about an hour tops before serving. I still think it will be amazing :-) I am also preparing some graham cracker crumbs to sprinkle on the top since I didn't make the crust, I also have some cherry pie filling for topping. I can't wait to try it.

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  72. I hope you like it as much as my family, friends and I do!

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  73. My friends and I are having a cheesecake throw down for Christmas. They are going all fancy adding swirls of fruit and chocolate but I am making this one! I made a trial one last weekend and it came out divine!! So creamy and delish! I may cut back on the lemon as I thought it to be a bit much. After I put the pan together I turned it over an wrapped the bottom and sides in tin foil. I wrapped the heck out of it! No leaks and with a little help from my hubby the foil came off easy enough. I think that by going "simple" with my cheesecake I can win! I don't need any fancy stuff to wow the judges!

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  74. My friends and I are having a cheesecake throw down for Christmas. They are going all fancy adding swirls of fruit and chocolate but I am making this one! I made a trial one last weekend and it came out divine!! So creamy and delish! I may cut back on the lemon as I thought it to be a bit much. After I put the pan together I turned it over an wrapped the bottom and sides in tin foil. I wrapped the heck out of it! No leaks and with a little help from my hubby the foil came off easy enough. I think that by going "simple" with my cheesecake I can win! I don't need any fancy stuff to wow the judges!

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  75. Hey Katy, What exactly are you doing with the parchment paper? Do you wrap the bottom inside of the springform pan then assemble it and cover outside with aluminum foil? Thanks

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    1. I was cutting the paper into a circle to fit the bottom of the springform pan to try and prevent it from leaking. As I recall it wasn't worth the effort, probably because it was an older pan and I ended up buying a newer one. For me, the secret is doing a good job with the tin foil (or do they call it aluminum foil now--showing my age!). I bought the oversized box of foil and it seems to do a better job. A poster suggested using a crockpot liner. I have not done that, but it seems like a super idea if your pan has leakage problems.

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  76. This look Delish! Do you think that it would freeze well? I would love to serve this for thanksgiving but I live in NYC and have a very tiny kitchen... so the more I can get done ahead of time the better... Thanks!

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    1. I'm sorry' I don't know the answer to that. I have never frozen it, and if anyone has, they have not shared the outcome with me.

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  77. Can you substitute thick Greek Yogurt, like the fatty 10 percent Fage yogurt instead of the sour cream?

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    1. Good question, but I don't know the answer. If you're someone who's fearless in the kitchen (and I'm NOT) and won't be crushed after time and money spent, if it doesn't turn out, then I say try it. Me personally, because I'm a scaredy cat and pretty much a recipe follower, I'd look for a recipe with those ingredients already in it. But it's the fearless who make new recipes....

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  78. So.....I only had a 9 inch pan. I listened to my sister instead of my gut and still used all of the batter. I'm hoping it'll still taste good!!

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    1. I hope you enjoy! I hope it turned out well for you!

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  79. I came across your recipe the other day and had to look at several times because the recipe is almost exactly I have had for a long long time. I am a 76 year old man that love baking. When I was around 21 I met a one of my friends that gave this recipe that he got from a Polish lady and I have used it many times. The only difference is I separate the eggs and whip the egg whites into soft peaks and at the last I fold in the whites very gently into the batter. I have numerous compliments as to have a aerie and light texture of the cake. My favorite is baking bread, French baguette's Italian, a good Kaiser hard roll and I my favorite a new York seeded rye also known as Jewish rye topped with caraway seeds with great hard crust with a soft inside. Mr. Ed

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    1. Mr. Ed, you make me smile! All your baking achievements sound so good and delicious! I have yet to make a Kaiser roll and it's on my list of things to learn.

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  80. I just want to say that I made this for the first time for Thanksgiving and we all LOVED it! I do have a question. Mine doubled in size and the outsides fell off. Did I do something wrong?

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    1. You are not the only person who said that the filling spilled over and I can't understand why, unless the pan size was too small and overfilled. I know mine crests slightly above the pan as it cooks but it has never spilled over, and it settles after cooling.

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  81. Hi, I have a (potentially silly) question. After the cake is done and chilled overnight, is it too fragile to attempt to transfer from the base of the springform tin onto a cake board or a platter? I would like to serve the cake with better presentation but I wonder if it will collapse or crumble if I attempt to transfer it. Any advice would be appreciated thanks... Great looking cheesecake btw... can't wait to make and try it.
    Thanks!

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  82. Eugene, not a silly question! I've struggled with that question as well and have tried several methods to remove the cheesecake from the bottom. After mashing and breaking it a couple of times, I have given up and just remove the ring and serve it on the disc. I had thought at one time to line the bottom of the pan with parchment paper or perhaps waxed paper, and now I forget the results. It must not have been a good idea for whatever reason. There MUST be a way because we see cheesecakes being sold all over without any accompanying springform pan discs.

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    1. I'm thinking more about this....maybe if I had greased BOTH the disc and the parchment paper....

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    2. thanks Katy.... ok, now i'm in a conundrum because serving it nicely is of paramount importance to me as well.... but I did speak to a supposed cheesecake "expert" and after pondering, she suggested that I either chill or freeze it overnight before attempting to transfer the cake. I'm just about to embark on making the cheesecake so I will report back on it all went later after the overnight chill factor. Thanks again Katy. :)

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    3. I hear what you're saying, Eugene, and I agree. I hope you find a method and share. I'd like to be able to safely, and in one piece, put it on a cake stand or platter. Looks DO matter!

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  83. Hey Katy! Ok, i baked the cake and I think it turned out pretty well for a first attempt. Here are my comments after just eating a slice. Note that i didn't read the recipe properly and ended up using a 9in round tin (duh me). i LOVE the flavour of this cheese cake and I just gobbled down a whole slice in no time at all. A few things bothered me though, 1) the top edges of the cake was a little ugly cos part had stuck to the side of the pan. 2) The cake came out of the oven really tall, but after chilling overnight, shrank considerably and wasn't as tall as I hoped it would be. 3) unlike your photo, my cake was more yellow than white. and 4) while the overall texture and creaminess was more than satisfactory, the perfectionist in me does wonder how much smoother the cake should and can be... I have no point of comparison unfortunately but something tells me that it can go up another level in that respect. What sort of "smooth" should i be expecting? Anyway, i'm giving out samples tomorrow to get feedback.

    And, yes, i managed to transfer the cake to a cake board using the double flip method... after removing the side of the tin, use a flat surface like a chopping board or another similar sized cake board, gently place it on top of the cake, then flip the cake upside down decisively. Then place another cake board on the base of the cake, flip again and wah lah!

    Thanks for the recipe and the help Katy... I'm already in love with this cake and will try to make it once again, this time using the CORRECT springform pan size. :)

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  84. Eugene, you are fearless in the kitchen! Good on you for being able to successfully transfer that entire cheesecake to a serving dish! Next time, I will try, too.

    You are not the first person to mention that their cake is not as tall as mine APPEARS to be. I am thinking that the difference may be due to the fact that after photographing the cake, I photoshop the picture to get the best closeup of my food as possible and to remove any unwanted junk from the background or to correct the lighting. I've found pictures on other sites who've "borrowed" my pictures, and even I don't recognize my food, and have seen pictures of this cheesecake towering off the plate. My cheesecake, while baking, rises to the top of my pan and may slightly crest, but like yours, after cooling it does settle. Probably at that point it only comes half-way to three-quarter way up the pan.

    I cannot remark about the color, why your seems more yellow--I feel that my photo is a good rendition of the color of my cheesecake. Perhaps the butter you are using is more yellow than mine? I don't know.

    More creamy? I am trying to imagine what more creamy would be like. Hmmm... Now that's something I hadn't even thought about as I find this cheesecake to be "perfect" for me as is, smiles, and even with "imperfections" I can say, as an imperfect human being, I made this myself, with love, for you. I understand the desire to seek a greater ideal, and I hope you find what you are looking for.

    I'm delighted that you seem to enjoy this cheesecake overall, Eugene. I have enjoyed this opportunity to share this with you!




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    1. The eggs you use can change the color. Chickens who free range will produce a more yellow yolk than chickens cooped up. Vanilla can also change the color.

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    2. Oh good point! I just so appreciate people stopping by with such an insightful comment. Thank you!! My parents raised chickens; I should've remembered how yellow the yolks were.

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  85. Hey Katy, I shared the cake around today and it got the thumbs up all around! By EVERYONE. Including me, as I have had two (big) slices on my own as it is. I haven't enjoyed a cheesecake like i did this one in a long, long time. Pure indulgence. So please, please ignore my search for that "greater ideal"... with food, it's always all in my own head so it's not surprising my friends.call me a food snob... lol.

    You might be right about the butter. I will look for a "whiter" one, as the pure whiteness of the cake in your photo is a big part of what drew me to it in the first place.

    Thank you for sharing the love. I'm sure a select few of my friends, relatives and colleagues are thanking you today as well. :)

    Oh, and yes, i do believe that fearless is the only way to go in the kitchen! Doing it this way, I've had my fair share of glories and disasters which, in the end, make it all a fun adventure.

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  86. Eugene, you make me smile! Bless your heart.

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  87. Just an FYI. I made this. Turned out beautifully btw. It took quite a bit longer to bake and I realized with the aid of a hanging oven thermometer that my oven runs quite cool. Energy saving stuff. ha. Anyway, froze a few pieces and they came out great. Noticed lots of people wanting to know if you could freeze it. Absolutely!

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    1. Dan, I appreciate your stopping by and sharing this of information. Thank you! You have made MANY people happy.

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  88. This is my go to recipe I make a crust with graham cracker crumbs sugar cinnamon brown sugar and melted butter

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    1. Lots of folks ask me about doing a crust, and after hearing your experience, I know that it works well. Thank you for sharing this with all of us!

      Blessings, Katy

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  89. This is my go to recipe I make it with a crust of graham cracker crumbs sugar cinnamon brown sugar and melted butter people are amazed

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  90. Hi, I've been looking FOREVER for a white chocolate peppermint cheesecake recipe and I came across this one in my search. Even though this is just a regular cheesecake, it looks so amazing compared to others I have seem so I am wondering If it is possible for my to melt down white chocolate chips and add a teaspoon of peppermint extract instead of lemon to make this a white chocolate peppermint cheesecake. THis will only be my second time baking a cheesecake (my first I made white chocolate cranberry) and I really don't want to mess up!

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    1. Well, it has been months since I've been here and I'm sure you've moved way beyond this, but if you have time, I hope you tell us what you decided and how it turned out.

      Blessings, Katy

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  91. Thanks for the recipe! Just in time for our New Year's diet.....

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    1. It's always the right time for cheesecake :)

      Thank you for stopping by!

      Blessings, Katy

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  92. I can't believe how easy this was to make!!! I received lots of compliments, it was rich and creamy. My husband would like it better with a graham cracker crust (he's always been contrary). Has anyone made this with a crust? Would it hold up in a water bath?

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  93. This was fantastic!!! Has anyone made it with a graham cracker crust? Is that possible in a water bath?

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    1. One of the commenters above yours says she makes it with a crust, but she doesn't say if she does the water bath or not.

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  94. This cheesecake is absolutely AMAZING!! I used the crock pot liner around the springform pan and it worked great! I did have to use my stand mixer and I think it would've been a little more smooth if I had a hand mixer as recommended. I took the cheesecake to work and my coworker said that it tasted just like her grandmother's cheesecake from Germany. I used a raspberry pie filling as an optional topping but this cheesecake is perfection on its own. Thanks for the amazing recipe!

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    1. Raspberry does sound GOOD! I use my stand mixer and finish off with the hand mixer, but I got a new paddle/spatula thingy for my mixer and I'm thinking that it will be perfect. I'm happy to hear that you love this cheesecake so much, and that it can bring back lovely food memories for your friends. Thank you for stopping by.

      Blessings, Katy

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  95. This cheesecake is absolutely AMAZING!! I used the crock pot liner around the springform pan and it worked great! I did have to use my stand mixer and I think it would've been a little more smooth if I had a hand mixer as recommended. I took the cheesecake to work and my coworker said that it tasted just like her grandmother's cheesecake from Germany. I used a raspberry pie filling as an optional topping but this cheesecake is perfection on its own. Thanks for the amazing recipe!

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  96. OK so I have the cheesecake in the oven now but it's been in the oven for 2 hours and twenty minutes and shows no signof being ready any time soon :( What am I doing wrong??? And yes the oven is on lol

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    1. I had this problem ONCE, when I needed a dessert to impress my BF's life long best friends of all things. it turns out the thermostat on my oven was broken! Took forever for the cheesecake to cook, but it finally did and it was still good. Hope everything worked out for you.

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  97. I have made this cake numerous times and have had rave reviews each time. Yay! It is delicious! I am about to share it with my sister and I'm sure she will love it too. Thank you for sharing!

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    1. Smiles, and I am sure that your sister will be happy that you shared with her!

      Blessings,
      Katy

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