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Ilene’s New York Cheesecake

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The key to this New York cheesecake is the water bath. If you don’t have a sizeable lasagna-type pan, you can purchase an inexpensive metal one from the grocery store. This is a family favorite and featured in our book, “When Your Heart Finds Its Home.”

Ilene’s New York Cheesecake

Pretty easy cheesecake. Not to cakey but MUST make a day ahead
Course Dessert
Cuisine Italian
Keyword cream cheese, cake,
Servings 16 slices


  • 1 9" spring form pan
  • 1 flat large lasagna-type dish


  • 4 8-ounce packages of cream cheese
  • 1 16-ounce container of sour cream
  • 1 teaspoon good vanilla extract
  • 5 large eggs
  • 2 tablespoons corn starch
  • 1.5 cups sugar
  • 1 teaspoon fresh lemon luice
  • 1/2 cup butter, room temperture, almost liquid state
  • 1 can Comstock cherries in juice (optional)


  • Preheat oven to 375 degrees
  • Combine everything EXCIPT eggs in a standing mixer.
  • When all is combined, add eggs one at a time, slowelyuntil each egg is incorporated
  • Place your empty spring pan into the empty large lasagna pan. This will be your water bath to properly cook the cheesecake. Make sure your spring pan is properly locked with the bottom fitting snugly.
  • Pour the cheese mixture into the spring pan
  • Add enough tap water to just the lasagna pan to come halfway up the side of the spring pan. This is called a water bath. The water will keep the cheesecake moist while baking
  • Cook for about one hour. Keep checking to make sure the top doesn't get too brown. If it starts to get dark, lay a piece of aluminum foil loosely on the top of the cake. It's common for the cheesecake to crack a bit on the top, this is normal. It also will rise above the rim of the spring pan but will decrease when it sits to cool.
  • Test the cake before the hour is up. Depending on where you live and your elevation, it sometimes can take another 15 to 30 minutes to achieve a clean toothpricktest. Don't overcook! a little moisture on the toothpick is alright!
  • Carefully remove the lasagna pan from the oven and remove the spring pan from the water bath (with oven mits) and cool it on a rack on the counter. DO NOT OPEN THE SPRING PAN.
  • When completly cool, cover with plastic wrap and keep in the refrigerator overnight.
  • Remove the spring pan when ready to serve. Can serve plain or with a can of Comstock cherries on top. Perhaps a little sprinkle of powdered sugar on the cherries too.
Ilene from Our Italian Journey, ouritalianjourney.com

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