• 32 ounces cream cheese (4 packages), room temperature: Cream cheese is the cornerstone of any cheesecake. Its rich, creamy texture provides the foundation for the dessert. Using room-temperature cream cheese ensures a smooth batter without lumps, making for a silky final product.
• 5 large eggs, room temperature: Eggs are essential for structure and creaminess. Incorporating them one at a time allows for even blending, resulting in a uniform texture. Room-temperature eggs mix more easily into the batter.
• 2 cups sour cream, room temperature: Sour cream adds a tangy note that balances the sweetness of the cheesecake. It also contributes to the luscious, creamy consistency of the filling.
• 8 tablespoons butter, room temperature: Butter enhances the richness of the cheesecake and ensures a smooth, luxurious texture. It also complements the tang of the cream cheese and sour cream.
• 1 ½ cups sugar: Sugar provides the sweetness that balances the tangy ingredients, making each bite perfectly satisfying without being overly sweet.
• 2 tablespoons cornstarch: Cornstarch helps stabilize the cheesecake and gives it a firmer texture. It also prevents cracking by binding the ingredients together during baking.
• 2 vanilla beans (or 1 ½ teaspoons pure vanilla extract): Vanilla beans provide a deep, aromatic flavor that enhances the creaminess of the cheesecake. If you don’t have vanilla beans, pure vanilla extract is a great substitute.
• 1 teaspoon fresh lemon juice: A hint of lemon juice brightens the flavors and adds a subtle citrus note that elevates the cheesecake without overpowering it.
