New York Cheesecake

Instructions

1. 1

   Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the water bath.

2. 2

   Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press mixture firmly into the bottom of the springform pan (a round baking pan with removable sides that's held together by a latch, allowing easy removal of delicate desserts). Bake for 10 minutes, then remove and let cool.

3. 3

   Reduce oven temperature to 325°F (160°C).

4. 4

   In a large bowl, beat cream cheese with an electric mixer until smooth and fluffy, about 3-4 minutes. Scrape down the sides frequently.

5. 5

   Add 1 cup sugar and beat until well combined. Mix in sour cream, vanilla extract, and lemon zest.

6. 6

   Add eggs one at a time, beating on low speed after each addition just until incorporated. Don't overmix.

7. 7

   Sift flour and salt over the mixture and gently fold in with a spatula until just combined.

8. 8

   Pour filling over the crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.

9. 9

   Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

10. 10

    Bake for 60-70 minutes, until the center is almost set but still jiggles slightly when gently shaken.

11. 11

    Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

12. 12

    Remove from water bath and run a knife around the edge to loosen. Let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.