New York-Style Cheesecake with Lemon – Ultra Creamy & Perfectly Tangy
This New York-Style Cheesecake is rich, velvety, and beautifully balanced with just a hint of lemon. With its smooth texture, buttery base, and luscious tang from sour cream and cream cheese, this classic cheesecake delivers bakery-quality results at home. Slow-baked in a water bath to perfection, it’s the kind of dessert that turns any occasion into something special.
Ingredients
- 6 large eggs, room temperature
- 3 cups (1 pint) sour cream, room temperature
- Four 8-ounce packages cream cheese, room temperature
- 7 tablespoons (1 stick) unsalted butter, room temperature
- 1½ cups sugar
- 3 tablespoons cornstarch
- 1⅓ teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
Tip: Always use room-temperature ingredients to ensure a smooth, lump-free batter and a silky, uniform cheesecake texture.
