As the name implies, the recipe for Junior’s famous original cheesecake has been baked the very same way since the 1950s.
And for good reason. Surprisingly, this is one of the easiest cakes to make. Just follow this recipe that we have specially adapted for your home kitchen. You’ll soon proudly be slicing up the best cheesecake you’ve ever tasted!
My all-time favourite dessert is cheesecake, just plain and simple cheesecake! I won’t turn down a multi-flavoured, multi-loaded up cheesecake, but I think a plain, tall and creamy cheesecake is the best.
This recipe for Tall and Creamy New York Cheesecake is by far my favourite!
This is an incredible cheesecake recipe, tall, creamy and smooth.
I made this recipe without a crust, but if you prefer a simple graham crust will work great. I love my cheesecake plain but if you like serve it with berries and whipped cream, caramel or even chocolate sauce. One very important thing when making cheesecake is to have all the ingredients at room temperature or you will have lumps in your cheesecake!!
- 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.