Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your own cheesecake at home with this recipe?
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
1 1/2 cups sugar – 2 tablespoons cornstarch – 1 teaspoon grated lemon zest
1 1/2 teaspoons vanilla extract – 1 teaspoon fresh lemon juice
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum 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 bain-marie.
Add the sugar, cornstarch, vanilla, lemon juice, and lemon zest and beat thoroughly about 2 min. Pour into the springform pan and place in a roasting pan large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Let stand at room temperature until completely cool, 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is chilled overnight.