New York Style Cheesecake

New York Style Cheesecake
(Adapted from Once Upon A Chef)
Makes one 10-inch cake

✎ Print Recipe

Ingredients

FOR THE CRUST

1-1/2 cups graham cracker crumbs, from 12 whole crackers
5 tbsp unsalted butter, melted
2 tbsp brown sugar
1/8 tsp salt

FOR THE FILLING

4 x 8 oz blocks cream cheese, at room temperature
2 cups brown sugar
3 tbsp flour
4 tsp vanilla
1 tsp lemon zest, from 1 lemon
2 tsp lemon juice, from 1 lemon
1/4 tsp salt
6 large eggs
1/2 cup sour cream

Directions

1. Preheat the oven to 375F and set an oven rack in the lower middle  position. Wrap a 10-inch springform pan with one large piece of heavy-duty foil, covering the underside and extending all the way to the top. Repeat with another sheet of foil. Grease the pan with butter.

2. In a medium bowl, combine the graham cracker crumbs,  melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes. Remove the pan from the oven and set aside.

3. Reduce the oven temperature to 325F. Set a kettle of water to boil.

4. In a large bowl, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. 

5. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. 

6. Set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools). 

7. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath for 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.

8. Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices.