New York Cheesecake

Instructions

1. 1

   Prepare Oven and Pan (5 minutes)

   • Position a rack in the middle of the oven and preheat to 350°F (175°C).
   • Tightly wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil. This creates a waterproof seal for the water bath.
2. 2

   Make and Bake the Crust (15 minutes)

   • In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix with a fork until the texture resembles wet sand.
   • Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared pan.
   • Bake for 10 minutes. Let the crust cool on a wire rack while you prepare the filling.
   • Reduce the oven temperature to 325°F (160°C).
3. 3

   Create the Cream Cheese Base (5 minutes)

   • In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for about 2-3 minutes until completely smooth and free of lumps. Scrape down the sides and bottom of the bowl frequently.
4. 4

   Complete the Filling (5 minutes)

   • Add the 1.5 cups of granulated sugar and salt, and beat on medium-low speed until smooth.
   • Mix in the sour cream, heavy cream, vanilla extract, lemon juice, and lemon zest on low speed until just combined.
   • Add the flour and mix on low until just incorporated. Do not overmix.
   • Add the room-temperature eggs one at a time, mixing on low speed just until the yolk disappears after each addition. Overmixing at this stage can cause cracks.
5. 5

   Bake in a Water Bath (65 minutes)

   • Pour the filling into the cooled crust and smooth the top with a spatula.
   • Place the foil-wrapped pan in a large roasting pan. Carefully pour boiling water into the roasting pan to come about 1.5 inches up the sides of the springform pan.
   • Bake for 60-70 minutes. The cheesecake is done when the edges are set and the center 2-3 inches still has a slight jiggle (like Jell-O).
6. 6

   Slowly Cool the Cheesecake (8+ hours)

   • Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This prevents drastic temperature changes that cause cracking.
   • Carefully remove the cheesecake from the water bath and the roasting pan. Remove the foil and place the pan on a wire rack to cool completely to room temperature, about 2-3 hours.
   • Once at room temperature, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, but preferably overnight for the best flavor and texture.
7. 7

   Serve (5 minutes)

   • Before serving, run a thin, sharp knife around the edge of the cheesecake to loosen it from the pan, then release the springform collar.
   • For clean slices, dip a long knife in hot water and wipe it dry before each cut.
   • Serve chilled, plain or with your favorite topping like fresh berries, fruit coulis, or whipped cream.