Classic New York Cheesecake

Instructions

1. 1

   Preheat your Oven to 325°F. Wrap the outside of a Springform Pan tightly with two layers of heavy-duty Aluminum Foil, covering the bottom and coming all the way up the sides. This prevents water from seeping in during the water bath.

2. 2

   In a Mixing Bowl, stir together the Graham Cracker Crumbs, Sugar, melted Butter, and Salt until the mixture resembles wet sand. Every crumb should be coated.

3. 3

   Press the crumb mixture firmly and evenly into the bottom of the prepared Springform Pan. Use the flat bottom of a Measuring Cups to compact it into a tight, even layer. Bake for 10 minutes, then remove and let cool while you make the filling.

4. 4

   In a large Mixing Bowl using a Hand Mixer or Stand Mixer fitted with the paddle attachment, beat the softened Cream Cheese on medium-low speed until completely smooth and lump-free, about 2–3 minutes. Scrape down the sides and bottom of the bowl frequently.

5. 5

   Add the Sugar and All-Purpose Flour, and beat on medium-low speed until fully incorporated and smooth, about 1–2 minutes. Scrape down the Bowl again.

6. 6

   Add the Sour Cream, Pure Vanilla Extract, Lemon Juice, and Lemon Zest (if using). Mix on low speed just until combined and smooth.

7. 7

   Add the Eggs and Egg Yolk one at a time, mixing on low speed after each addition just until the yellow disappears.

8. 8

   Pour the filling over the cooled crust and smooth the top with a Spatula. Tap the pan gently on the counter a few times to release any air bubbles.

9. 9

   Place the foil-wrapped Springform Pan into a large Roasting Pan. Carefully pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan. This water bath (bain-marie) ensures even, gentle baking and prevents cracking.

10. 10

    Bake at 325°F for 55–65 minutes. The cheesecake is done when the edges are set and puffed slightly, but the center 2–3 inches still jiggles gently like Jell-O when you nudge the pan.

11. 11

    Turn off the Oven and crack the oven door open about 1 inch (prop it with a Wooden Spoon). Let the cheesecake cool inside the oven for 1 hour. This gradual cool-down is the key to avoiding cracks.

12. 12

    Remove the cheesecake from the water bath and discard the Aluminum Foil. Run a thin Knife or Spatula around the edge of the pan to loosen the cheesecake from the sides. Let it cool completely on a Wire Rack to room temperature, about 1 more hour.

13. 13

    Cover the pan loosely with Plastic Wrap and refrigerate for at least 4 hours, or ideally overnight. The cheesecake must be fully chilled before slicing for clean cuts and the best texture.

14. 14

    When ready to serve, remove the springform ring. Slice with a sharp Knife, wiping the blade clean between each cut for perfect slices. Top with fresh sliced Strawberries, Berry Compote, or a dollop of Heavy Whipping Cream as desired.