New York Cheesecake

Ingredients

• 2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 32 oz cream cheese, softened to room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 3 large egg yolks
• 1 cup heavy cream
• 1 cup sour cream
• Zest of 1 lemon

Instructions

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. 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. 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. Add 1 1/4 cups sugar and cornstarch, beating until incorporated. Add vanilla extract and lemon zest, mixing well.
5. Add eggs and egg yolks one at a time, beating on low speed after each addition just until combined. Do not overmix.
6. Add heavy cream and sour cream, mixing on low until just blended. The batter should be silky smooth with no lumps.
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. 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. Remove from water bath, discard foil, and refrigerate uncovered for at least 4 hours or overnight until completely chilled and set.
10. Run a thin knife around the edges before releasing the springform. Slice with a hot, dry knife for clean cuts.