New York Cheesecake

Ingredients

• For the crust: 1 1/2 cups graham cracker crumbs
• 2 tbsp sugar
• 6 tbsp butter, melted
• For the filling: 2 lb (four 8-oz blocks) full-fat cream cheese, at room temperature
• 1 1/4 cups sugar
• 3 tbsp all-purpose flour
• 1/4 tsp salt
• 1 cup sour cream, at room temperature
• 2 tsp vanilla
• 1 tsp finely grated lemon zest
• 4 large eggs plus 1 yolk, at room temperature

Steps

1. Heat the oven to 350°F. Mix the crumbs, sugar and melted butter, press firmly into the bottom of a 9-inch springform pan, and bake 10 minutes. Cool. Lower the oven to 300°F.
2. Beat the cream cheese on low speed until completely smooth, scraping the bowl often. Beat in the sugar, flour and salt, then the sour cream, vanilla and zest.
3. Add the eggs and yolk one at a time on low speed, mixing just until each disappears. Don't whip in air.
4. Wrap the outside of the pan in two layers of heavy foil. Pour in the filling and set the pan in a larger roasting pan. Pour hot water into the roasting pan to come 1 inch up the sides.
5. Bake 75 to 90 minutes, until the edges are set and the center still jiggles slightly when you nudge the pan.
6. Turn off the oven, prop the door open, and leave the cheesecake inside 1 hour. Run a knife around the edge and cool completely, then chill at least 6 hours or overnight before slicing.

TipEverything must be truly at room temperature; cold cream cheese leaves lumps, and beating harder to smooth them adds air that makes the top crack.