New York Cheesecake

Prepare the Oven and Pan

Preheat your oven to 325°F (163°C).

Prepare the Springform Pan

Tear off two large sheets of heavy-duty aluminum foil and lay them flat on the counter in a cross pattern.

Place the 9-inch springform pan in the center of the foil cross and fold the foil tightly up and around the outside of the pan to seal out water.

Lightly spray the inside bottom and sides of the springform pan with non-stick cooking spray.

Make the Crust

Stir together the graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl until combined.

Pour the melted butter over the crumb mixture and stir until every crumb is evenly moistened and the mixture resembles wet sand.

Transfer the crumb mixture into the prepared springform pan.

Press the crumbs firmly and evenly across the bottom of the pan using the flat bottom of a measuring cup.

Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.

Make the Filling

Beat the softened cream cheese on medium speed in a stand mixer fitted with the paddle attachment for 3 minutes until completely smooth and fluffy.

Scrape down the sides and bottom of the bowl with a rubber spatula.

Add the 1 1/2 cups granulated sugar and mix on medium speed for 2 minutes until light and creamy.

Add the flour and mix on low speed just until incorporated, about 30 seconds.

Add the sour cream, vanilla extract, lemon zest, and lemon juice, and mix on low speed until just combined.

Add the 4 whole eggs one at a time, mixing on low speed after each addition just until the yellow disappears — do not overmix.

Add the 2 egg yolks and mix on low speed just until incorporated.

Scrape down the sides and bottom of the bowl one final time and give the batter a gentle fold with the spatula to ensure it is uniform.

Fill the Pan

Pour the cream cheese filling over the cooled crust and smooth the top with an offset spatula or the back of a spoon.

Set Up the Water Bath

Place the foil-wrapped springform pan inside the large roasting pan.

Pull out the oven rack and place the roasting pan on it.

Carefully pour hot water into the roasting pan around the springform pan until it reaches about 1 inch up the side.

Gently slide the oven rack back in and close the oven door.

Bake

Bake at 325°F for 75 to 80 minutes, until the edges are set and puffed but the center 2-inch circle still jiggles slightly when you gently shake the pan.

Cool Gradually

Turn off the oven and crack the oven door open about 1 inch using a wooden spoon.

Leave the cheesecake in the cracked oven for 1 hour to cool slowly — this prevents cracking.

Remove the cheesecake from the water bath and peel away the foil.

Run a thin knife or offset spatula around the inside edge of the springform pan to loosen the crust from the sides.

Let the cheesecake cool completely on a wire rack at room temperature, about 2 hours.

Chill Overnight

Cover the top of the pan loosely with plastic wrap, being careful not to let it touch the surface.

Refrigerate for at least 8 hours, or overnight — this step is essential for the cheesecake to fully set and develop its flavor.

Serve

When ready to serve, unlatch and remove the outer ring of the springform pan.

Slice with a large sharp knife, wiping the blade clean with a damp cloth between each cut for clean slices.