New York-Style Cheesecake

Ingredients

• 2 cups graham cracker crumbs (about 16 full crackers)
• 1/3 cup granulated sugar (for crust)
• 1/2 cup unsalted butter, melted
• 4 packages (8 oz each) full-fat cream cheese, softened to room temperature
• 1 1/2 cups granulated sugar (for filling)
• 3/4 cup full-fat sour cream, room temperature
• 2 tsp pure vanilla extract
• 1/4 cup all-purpose flour
• 4 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

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. 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. 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. 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. 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. 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. 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. 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. 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.
10. Carefully transfer the roasting pan to the oven and bake at 325°F for 80 to 90 minutes, until the edges are set and firm but the center 2-inch circle still has a slight jiggle when the pan is gently shaken.
11. Turn off the oven and crack the oven door open about 1 inch. Allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling prevents the top from cracking.