Classic New York Cheesecake

1Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and wrap the outside tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

2In a medium bowl, combine graham cracker crumbs (1½ cups), sugar, salt (¼ tsp), and melted butter. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.

3Lower the oven temperature to 160°C (325°F). In a large bowl, beat the softened cream cheese (32 oz) and sugar on medium speed until completely smooth and creamy, about 2 minutes.

4Add the sour cream (1 cup), vanilla extract (1 tsp), lemon juice (2 tsp), and flour. Mix on low speed until just combined, scraping down the sides of the bowl as needed.

5Add the eggs (4 large) one at a time, mixing on low speed after each addition just until the yellow disappears. Do not overmix, as this incorporates air that causes cracks.

6Pour the batter over the cooled crust. Place the springform pan inside a large roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan.

7Bake for 75 to 90 minutes, or until the edges are set and slightly puffed, but the center still has a slight jiggle.

8Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes.

9Remove from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, preferably overnight, before removing the sides of the pan and serving.