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Cheesecake (New York Cheesecake Jim Fobel's Old-Fashioned Baking Book)

DELICIOUS, the best Ordinarily I don't serve a topping because it is so good, but for those of you who like a cheesecake with a little something, I opened up a can of blackberry pie filling and put a nice dollop on the top. I do this for you. Also have tried caramel or chocolate ice cream topping drizzled on top. You may have noticed that this cheesecake does not have any kind of crust, neither bottom or sides. You may also have noticed that there are no cracks in the top. That is because this cheesecake is baked in a bain-marie, a water bath. This is one of the secrets to a truly creamy cheesecake. You'll need advance planning to prepare this recipe, but if you do, I believe you will fall in love with this recipe as much as I have.


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
cups sugar
2 tablespoons cornstarch
teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

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