New York Style Cheesecake

This is perfectly creamy and fluffy! With just the right amount of sweetness. Pair with homemade raspberry sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a mixer, cream butter and sugar. Blend in cream cheese, sour cream, vanilla, and lemon zest. Add egg yolks and mix, but do not over blend. In a separate bowl, whip egg whites until stiff peaks form. Fold egg whites into the cheesecake filling with a spatula or spoon. Pour the batter over the crust in the springform pan.

Step 2

Wrap foil around the bottom and sides of the springform pan. This is to prevent water from seeping in as the cheesecake bakes. Place the foil-wrapped springform pan inside a deep roasting pan or pan that is larger than your springform.

Step 3

Pour water into the larger pan around the springform. Fill it high enough that the water is halfway up the side of the springform.

Step 4

Bake at 325 degrees Fahrenheit for 90 minutes. Once done baking, crack the oven door open and allow the cheesecake to cool inside the oven for 30 minutes. Refrigerate for at least 8 hours after baking before serving. Top with your favorites – cherries, caramel, or chocolate syrup.