I typically like a cheesecake with a Graham cracker crust but when I came upon this version of the New York delicacy, I knew I had to bake it. Be sure you allow the first four ingredients to come to room temperature to avoid lumps in your batter.

Ingredients:

• 5 eggs, room temperature
• 2 cups sour cream, room temperature
• 4 8-ounce packages cream cheese, room temperature
• 8 tablespoons (one stick) unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 2 Tbsp. cornstarch
• 1 ½ tsp. pure vanilla extract
• 1 tsp. fresh lemon juice
• 1 tsp. grated lemon zest

Directions:

1. Preheat oven to 300 degrees.
2. Butter the walls and bottom of a 10” springform pan.  Wrap two layers of aluminum foil tightly around the outside bottom and sides of the pan.
3. In a large bowl, whisk the eggs and the sour cream until lump-free.
4. In the bowl of an electric mixer, beat the cream cheese and the butter until light and creamy, about 2 minutes.
5. Add the egg mixture to the cream cheese mixture and beat to incorporate, about 1 minute.
6. Add the sugar, cornstarch, vanilla extract, lemon juice and lemon zest and beat for 2 minutes.
7. Pour the cream cheese mixture into the prepared springform pan and place it in a large roasting pan ensuring the springform doesn’t touch the walls of the roasting pan. Place the roasting pan in the center of the oven and carefully pour in enough boiling water in the roasting pan to come halfway up the sides of the springform pan.
8. Bake for 2 hours and 15 minutes. Remove from the water bath and carefully peel the aluminum foil from around the pan. Allow to cool for 5 minutes, run a sharp paring knife around the rim of the pan to loosen the cake and unclasp the springform pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. Remove from the refrigerator 30 minutes before serving.

Makes 10-12 servings.

Inspired by Food for a Hungry Soul.