Amaretto New York Cheesecake

Preheat the oven to a moderate temperature, ensuring all ingredients are at a comfortable state before proceeding. Position the middle rack of the oven to facilitate even cooking. Wrap the exterior of a 9-inch round cake pan with aluminum foil for easy removal, and generously apply butter to the interior of the pan.

In a substantial mixing bowl, combine cream cheese and butter until they form a harmonious union. Gradually incorporate sugar and cornstarch to achieve the perfect balance of flavors. Introduce sour cream and whipping cream, blending these ingredients into a smooth consistency. Add the essence of amaretto and the subtle flavor of vanilla, then incorporate eggs and egg yolk one at a time, ensuring each addition is thoroughly incorporated before proceeding.

Carefully pour the batter into the prepared springform pan, taking care to avoid any air pockets or imperfections. To prevent cracking and ensure a smooth texture, place the cake pan within another pan of similar dimensions, filling it with warm water to create a protective water bath. Bake the cake on the center rack of the oven for 70 minutes, or until it reaches the desired level of doneness.

Upon completion of the baking process, turn off the oven and allow the cake to cool for an hour with the door slightly ajar. This step is crucial in preventing condensation from forming on the surface of the cake. After one hour, carefully remove the cake from its water bath and refrigerate it for at least 3 hours before releasing it from the springform pan.