New York Cheesecake

Recipe by Neelam Seolekar

Prepping Equipment for the water bath/bain-marie
•    an additional baking pan that is large enough to hold the cheesecake springform pan, many a times it’s also an advantage to have another baking dish to put this (wrapped in foil) to avoid any water from seeping into the pan.
Note: make sure the water is midway up to the tin in both conditions.
•    a 10” spring-bottom cake tin for the cheesecake
•    aluminium foil for the outer lining of the pan

Ingredients
All ingredients should be at room temperature for the best final results.
• 5 large eggs
• 450 g (2 cups) sour cream
• 950 g cream cheese
• 8 tbsp unsalted butter
• 1.5 cups sugar
• 2 tbsp corn starch (optional)
• 1-2 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 tsp grated lemon zest (take care to avoid the white part)

Method
Generously butter the inside of a 10” springform pan. Wrap a double layer of heavy-duty aluminium 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 water bath.
Position the baking rack in the centre of the oven; pre-heat the oven to 180° C for 20 minutes.
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 tap water (very hot), to reach halfway up the sides of the springform pan.
Bake for 2 hours, or until the cake is slightly golden in colour and a knife inserted in the centre emerges clean.
Remove from the water bath and carefully peel the aluminium foil from around the pan. Let stand at room temperature until completely cool, about 2 to 3 hours. Refrigerate, covered, until well chilled. For the perfect flavour and texture, this cheesecake is best chilled overnight.
Serve as desired with a choice of fruit compote or just a big slice on its own.