This NY Style Cheesecake recipe is rich and so creamy, it actually tastes better if made 2 days before serving… I’ve added a lower carb option at the end if the recipe…
4 x 8oz pkgs cream cheese, room temp
1 x 16oz sour cream
4 Xlrg or jumbo eggs
1 TBLS vanilla
1 cup sugar
2 TBLS corn starch
1 TSP lemon zest
Directions:
Preheat oven 375.
Blend all together in food processor or with mixer. Pour into 8″ spring form pan, wrapped in foil. Place spring form into a larger roasting pan and fill half way up the side with very hot tap water. Place in oven and bake for 45-1 hour, until top is all puffed and lightly brown. Remove from water bath to cool and refrigerate. Serve with fresh fruit or canned topping.
**Lower the carbs by substituting the sugar with Splenda or Stevia using the conversion chart on the package.
Any suggestions for making the crust ?
Hi Brian, No this is a crust less cheesecake. A true NY style. A crust with a water bath bake would be soaked. I have an Italian cheesecake recipe that is made with ricotta and has a pastry crust if you are interested?? I hope all is well with you and thanks for your question and interest in my blog.