Classic New York Cheesecake

Ingredients

• Crust:
• 200 g graham crackers or digestive biscuits, crushed
• 100 g unsalted butter, melted
• 2 tbsp granulated sugar
• Pinch of salt
• Filling:
• 900 g (32 oz / 4 packages) full-fat cream cheese, at room temperature
• 200 g granulated sugar
• 1 tbsp pure vanilla extract
• Zest of 1 lemon
• 1 tbsp lemon juice
• 4 large eggs, at room temperature
• 240 g sour cream, at room temperature

Instructions

1. 1

   Preheat oven to 325°F (160°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment and wrap the outside tightly in two layers of foil (for the water bath).

2. 2

   For the crust: mix crushed crackers, melted butter, sugar, and salt. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then cool while you make the filling.

3. 3

   Beat the cream cheese on medium-low until completely smooth, scraping the bowl often. Lumps now mean lumps forever.

4. 4

   Add sugar, vanilla, lemon zest, and lemon juice. Beat until incorporated.

5. 5

   Add the eggs one at a time on low speed, beating just until each is mixed in. Overbeating once eggs go in introduces air, which causes cracks.

6. 6

   Fold in the sour cream by hand.

7. 7

   Pour the filling over the cooled crust. Place the springform in a large roasting pan and pour boiling water around it until it reaches halfway up the sides of the springform.

8. 8

   Bake for 60–70 minutes. The edges should be set but the centre should still wobble like jelly when you nudge the pan.

9. 9

   Turn off the oven, crack the door open, and leave the cake inside for 1 hour. This slow cool is what prevents cracks.

10. 10

    Remove from the water bath, run a knife around the edge, and refrigerate for at least 8 hours (overnight is better) before unmoulding.