Suzanne Somers Recipe: New York-Style Cheesecake at HSN.com

To taste unsalted butter for the pan
3 8 oz. packages of cream cheese at room temp
2 Tbsp. SomerSweet
3 large eggs at room temp.
1 c. sour cream
1 1/2 Tbsp. freshly squeezed lemon juice
> 1 tsp. lemon zest
1 tsp. vanilla

Directions

Preheat oven to 350°

Butter the sides and bottom of a 9” springform pan.

Line the bottom with a double thickness of waxed paper.

Lay two 24”-long pieces of aluminum foil on a work surface to make an X.

Place the springform pan in the center of the foil and fold up around the sides to form a waterproof jacket.

In a large mixing bowl, beat the cream cheese and SomerSweet until light and fluffy.

Add the eggs one at a time, beating well for each addition.

Add sour cream, lemon juice, lemon zest and vanilla.

Mix until smooth.

Pour batter into the prepared pan and place in a large roasting pan.

At the door of the oven, pour enough hot water into the roasting pan to surround the cheesecake with one inch of water. (This is a water bath, which helps keep the cheesecake from cracking and curdling.)

Bake for 1 hour.

Turn off the oven and let cool for an additional hour without opening the door.

Remove the cheesecake from the water bath and cool to room temperature.

Cover with plastic wrap.

Refrigerate in the springform pan overnight.

Run a warm knife around the edges of the cheesecake before you release the springform.

Transfer cheesecake to a serving dish and enjoy!

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