New York Cheesecake

Instructions

1. 1

   Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil to prevent water from seeping in during the water bath.

2. 2

   Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter in a bowl. Press firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes until lightly golden. Let cool completely.

3. 3

   Reduce oven temperature to 325°F. In a large bowl, beat cream cheese with a stand mixer on medium speed until completely smooth, about 3 minutes, scraping down sides frequently.

4. 4

   Add 1 1/4 cups sugar and cornstarch, beating until incorporated. Add vanilla extract and lemon zest, mixing well.

5. 5

   Add eggs and egg yolks one at a time, beating on low speed after each addition just until combined. Do not overmix.

6. 6

   Add heavy cream and sour cream, mixing on low until just blended. The batter should be silky smooth with no lumps.

7. 7

   Pour filling over cooled crust. Place springform pan in a large roasting pan and fill with hot water halfway up the sides of the springform pan.

8. 8

   Bake for 1 hour 15 minutes, or until edges are set but the center still jiggles slightly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.

9. 9

   Remove from water bath, discard foil, and refrigerate uncovered for at least 4 hours or overnight until completely chilled and set.

10. 10

    Run a thin knife around the edges before releasing the springform. Slice with a hot, dry knife for clean cuts.