New York cheesecake

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well combined.

In a medium bowl, whisk the cream cheese with the butter until smooth and creamy. Add to the egg-sour cream mixture and whisk until smooth.

Add the sugar, cornstarch, vanilla, lemon juice, and lemon zest, and beat well for about 2 minutes.

Pour into prepared springform pan and place in a roasting pan (or other pan) large enough to prevent sides from touching. Place in the oven and carefully pour enough hot tap water to come halfway up the sides of the pan.

Bake for 2 hours and 15 minutes or until the cake is lightly colored and a knife inserted in the center comes out clean. Remove from double boiler and carefully remove foil around skillet. Leave at room temperature until completely cooled, about 4 hours. Refrigerate, covered, until completely cooled. For the best flavor and texture, this cheesecake is best refrigerated overnight.

Enjoy !