Classic New York Baked Cheesecake

Ingredients

• 1.5 cups finely ground graham cracker crumbs (about 10 to 11 full sheets)
• 2 tablespoons granulated sugar (for crust)
• 6 tablespoons unsalted butter, melted
• 32 ounces (4 blocks / 8 oz each) full-fat brick cream cheese, completely softened to room temperature
• 1.25 cups granulated white sugar
• 3 tablespoons all-purpose flour (stabilizes texture)
• 1 cup full-fat sour cream, room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon fresh lemon juice
• Zest of 1 fresh lemon
• 4 large eggs plus 1 egg yolk, room temperature

• 160g graham cracker or digestive biscuit crumbs
• 25g granulated sugar (for crust)
• 85g unsalted butter, melted
• 900g full-fat brick cream cheese (room temperature)
• 250g granulated sugar
• 25g plain flour
• 240ml full-fat sour cream (room temperature)
• 15ml pure vanilla extract
• 5ml fresh lemon juice
• Zest of 1 lemon
• 4 large eggs + 1 egg yolk (room temperature)

Instructions

1. Bake the Graham Crust

   Preheat oven to 350°F (175°C / 155°C fan). Grease a 9-inch springform pan. Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter with a fork until moist. Press firmly into bottom and 1 inch up sides of pan with the bottom of a measuring cup. Bake for 10 minutes; cool completely.

   Visual Cue Crust is lightly toasted, fragrant, and set.

2. Waterproof the Springform Pan

   Wrap the outside bottom and sides of the cooled springform pan in two layers of heavy-duty wide aluminum foil (or place inside a silicone baking bag) to prevent water leaks during the water bath. Bring a kettle of water to a boil.

   Visual Cue Pan is tightly sealed against water penetration.

3. Beat Cream Cheese Smooth

   In a stand mixer fitted with paddle attachment (or large bowl with hand mixer), beat softened cream cheese on low speed for 2 minutes until smooth and creamy. Add 1.25 cups sugar and flour; beat on low speed for 1 minute, scraping bowl sides with a spatula.

   Texture Cue Completely silky, lump-free cream cheese.

4. Add Sour Cream and Eggs Gently

   Add sour cream, vanilla, lemon juice, and lemon zest; mix on low until incorporated. Add eggs and egg yolk one at a time, mixing on lowest speed just until yolk disappears (do not whip air into the batter).

   Texture Cue Thick, smooth, pourable cheesecake batter with zero air bubbles.

5. Set Up Water Bath and Bake

   Pour batter into prepared crust. Tap pan gently on counter to release any trapped air bubbles. Place springform pan inside a large roasting pan. Place roasting pan in oven and pour boiling kettle water into roasting pan until it reaches halfway up sides of springform pan. Bake at 325°F (165°C / 145°C fan) for 1 hour 15 minutes.

   Visual Cue Edges are set and slightly puffed; center 3 inches has a soft, gelatin-like jiggle.

6. Cool in Oven & Chill Overnight

   Turn off oven. Prop oven door open 1 inch with a wooden spoon and let cheesecake cool inside for 1 hour. Remove pan from water bath, discard foil, and run a thin knife around edges to release crust. Cool to room temp, then cover and refrigerate for at least 6 hours (preferably overnight).

   Visual Cue Smooth, flat, crack-free pale ivory surface.

7. Slice and Serve

   Slice with a chef's knife dipped in hot water and wiped clean between each cut. Serve plain or with fresh berry compote.

   Texture Cue Dense, velvet-smooth, luxurious cheesecake slice that holds sharp edges.