Classic New York Cheesecake with Graham Cracker Crust

1.Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. If using a water bath (recommended for the creamiest texture), wrap the bottom and sides of the springform pan tightly in heavy-duty aluminum foil.

2.Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan.

3.Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling.

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

5.Prepare the filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until completely smooth and creamy, scraping down the sides frequently. This step is crucial to avoid lumps.

6.Gradually add the 1 1/2 cups sugar and flour, mixing until just combined. Beat in the vanilla extract, salt, and lemon zest (if using).

7.Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Do not overmix once the eggs are added, as this incorporates too much air.

8.Gently mix in the sour cream until the batter is uniform and velvety smooth.

9.Pour the filling over the cooled crust in the springform pan.

10.Bake: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan (creating a water bath or 'bain-marie').

11.Bake for 60 to 75 minutes. The edges should look set, but the center 2-3 inches should still have a slight jiggle when gently nudged. Do not overbake.

12.Turn off the oven, prop the door open slightly (using a wooden spoon), and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.

13.Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours.

14.Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving. Serve chilled.