New York-Style Cheesecake

Instructions

1. 1

   Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and sides completely to prevent water from seeping in during the water bath.

2. 2

   Combine the graham cracker crumbs, 1/3 cup granulated sugar, and melted butter in a medium bowl. Stir until the mixture resembles wet sand and all crumbs are evenly coated.

3. 3

   Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake the crust for 10 minutes, then remove and set aside to cool. Keep the oven on at 325°F.

4. 4

   In a large stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 3 to 4 minutes until completely smooth with no lumps. Scrape down the sides of the bowl frequently.

5. 5

   Add the 1 1/2 cups granulated sugar to the cream cheese and beat on medium speed for 2 minutes until well combined and fluffy. Add the flour and mix on low speed until just incorporated.

6. 6

   Add the sour cream, vanilla extract, lemon juice, and lemon zest to the cream cheese mixture and mix on low speed until smooth, scraping down the bowl as needed.

7. 7

   Add the 4 whole eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix. Add the 2 egg yolks and mix on low speed until just incorporated. Overmixing after adding eggs incorporates too much air and causes cracking.

8. 8

   Pour the cheesecake filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter 5 or 6 times to release any air bubbles.

9. 9

   Place the foil-wrapped springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.