Maryanne's Cheesecake

This is a classic New York-style cheesecake with a twist on the technique. Where most cheesecakes bake at 325°F or 350°F (160°C or 175°C), Maryanne’s bakes at 225°F (110°C) for a full 90 minutes. That low oven is the whole secret. Slow, gentle heat prevents the top from cracking, keeps the eggs from curdling, and gives you the silkiest possible texture without resorting to a water bath.

The filling is unapologetically rich. Two pounds of cream cheese, a stick of butter, a full pint of sour cream, four eggs, vanilla, and lemon zest. The butter is unusual; most cheesecakes skip it. Here it adds an extra layer of richness and contributes to the dense, almost custard-like body once the cake sets.

Flour and cornstarch together are the structural backbone. They thicken the filling enough that it slices clean without weeping, but not so much that the cake feels stiff. The lemon zest is the bright counter to all that fat. Without it, the cheesecake leans heavy. With it, the flavor stays balanced.

The two-step cooling matters as much as the bake. Cracking the oven door and letting the cake cool slowly inside prevents the dramatic temperature drop that causes cracks across the top. Pulling a hot cheesecake into cool air is the number one reason cheesecakes split.

Pro Tips

• Make this 2 to 3 days ahead as the directions suggest. Cheesecake gets denser and creamier as it rests in the fridge.
• Soften the cream cheese and butter fully before mixing. Cold lumps don’t disappear and you’ll see them in the finished cake.
• Use a springform pan and wrap the outside with foil if you’re worried about leaks.
• Don’t open the oven during the bake. Drafts can deflate the top.

Variations

• Top with fresh berries and a quick berry sauce after chilling.
• Add a layer of lemon curd on top before chilling for an extra citrus punch.
• Swap graham crackers for crushed Biscoff cookies in the crust for a spiced base.