Easy Cheesecake Recipe

Easy Cheesecake Recipe

Easy Cheesecake Recipe


  • 5 large eggs, room temperature
  • 2 cups (1 pint) sour cream, room temperature
  • 4 8-ounce packs of cream cheese, room temperature
  • 8 tablespoons (1 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

Easy Cheesecake RecipeEasy Cheesecake Recipe


Preheat oven to 375°F. Next, wrap the springform pan with a large piece of heavy-duty aluminum foil that covers the bottom of the pan and extends all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray. This will prevent water from entering the pot when you place it in the water bath.
Using an electric mixer, beat eggs and sour cream in a large mixing bowl until well combined.
Combine cream cheese and butter in a medium bowl. Add these to the egg and sour cream mixture and stir until smooth.
Add sugar, vanilla, lemon zest, lemon juice, and cornstarch. Mix on low speed until well combined.
Place the rare cheesecake in a large frying pan. Pour boiling water into the roasting pan until it comes to about 1 inch above the edges of the cake tin. The water bath controls the temperature and ensures that the cheesecake bakes evenly and over low heat.
Bake for 1 hour 30 to 1 hour 45 minutes, until the cake is just set (the cake should not look runny at all; it should just jiggle a little when you poke it in the pan). Cool in the water bath until the cheesecake is set. ) Ready Water is just warm. Approximately 45 minutes. Remove springform pan from water bath and discard foil. Remove sides of springform pan. You can serve the cheesecake directly from the bottom of the springform pan.

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