Classic New York Cheesecake

Ingredients

• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar (for crust)
• 32 ounces (4 blocks) full-fat cream cheese, softened
• 1 1/3 cups granulated sugar
• 1/3 cup sour cream
• 1/3 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 4 large eggs, room temperature
• 1/4 teaspoon salt

Instructions

1. Heat the oven to 325F. Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil, sealing the seams so water cannot seep in.
2. Mix the graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl until it looks like wet sand, then press firmly into the bottom of the pan in an even layer.
3. Bake the crust for 10 minutes until fragrant and just set, then set aside to cool while you make the filling.
4. In a stand mixer with the paddle attachment, beat the softened cream cheese on medium speed for 3 minutes until completely smooth, scraping the bowl often to avoid lumps.
5. Add the 1 1/3 cups sugar and beat 2 more minutes until fluffy, then mix in the sour cream, heavy cream, flour, vanilla, lemon juice, and salt on low speed until just combined.
6. Add the eggs one at a time, mixing on low speed after each addition only until incorporated - overbeating adds air that causes cracking.
7. Pour the batter over the cooled crust and smooth the top with a spatula. Set the springform pan into a large roasting pan.
8. Place the roasting pan in the oven and carefully pour boiling water into it until it reaches halfway up the sides of the springform pan.
9. Bake for 65 to 75 minutes, until the edges are set and puffed but the center 3-inch circle still jiggles slightly like gelatin when nudged.
10. Turn off the oven, crack the door open a few inches, and let the cheesecake sit in the cooling oven for 1 hour - this prevents sudden temperature change that causes cracks.
11. Remove from the water bath, discard the foil, and run a thin knife around the edge of the pan to loosen the cake. Cool to room temperature on a rack, about 1 hour.
12. Cover and refrigerate for at least 6 hours or overnight until fully chilled and set before releasing the springform ring and slicing with a hot, dry knife.

Nutrition

Calories	420
Protein	7 g
Fat	30 g
Carbs	32 g
Fiber	1 g
Sodium	320 mg

Estimated per serving