New York Style Cheesecake

Instructions

1. 1

   Preheat your oven to 325°F (163°C). In a large mixing bowl, combine 2 cups of graham cracker crumbs, 5 tablespoons of melted unsalted butter, and ¼ cup of granulated sugar. Mix until the mixture resembles wet sand, then press it firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.

2. 2

   Bake the crust in the preheated oven for 8 minutes, or until it is fragrant and set. Remove from the oven and allow it to cool completely while you prepare the filling.

3. 3

   In a stand mixer, beat 32 oz of room temperature full-fat cream cheese on medium speed until completely smooth, about 3 minutes, scraping the bowl every 30 seconds to avoid lumps. Gradually add 1½ cups of granulated sugar and 2 tablespoons of all-purpose flour, mixing until smooth. Then, add 4 large room temperature eggs one at a time on low speed, mixing just until incorporated after each addition.

4. 4

   Mix in 1 cup of full-fat sour cream, 2 teaspoons of pure vanilla extract, and 1 teaspoon of fresh lemon zest until fully combined. Ensure the mixture is smooth and creamy with no lumps.

5. 5

   Wrap the outside of the springform pan tightly with two layers of heavy-duty foil to prevent water from leaking in. Pour the cheesecake filling into the cooled crust and smooth the top. Place the wrapped pan in a large roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan.

6. 6

   Bake the cheesecake at 325°F (163°C) for 70–80 minutes, or until the edges are puffed and set but the center 2 inches still jiggle slightly when gently shaken. Turn off the oven and crack the door open 1 inch, letting the cheesecake cool in the oven for 1 hour to prevent cracking.

7. 7

   Remove the cheesecake from the water bath, peel off the foil, and run a thin knife around the edge to loosen it. Refrigerate uncovered for at least 6 hours or overnight before releasing it from the pan and slicing.