Name: Classic New York Cheesecake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (about 10 full sheets); 1/4 cup granulated sugar, for the crust; 6 tablespoons unsalted butter, melted; 4 (8-ounce) packages full-fat cream cheese, at room temperature; 1 1/4 cups granulated sugar, for the filling; 3 tablespoons all-purpose flour; 1 cup sour cream, at room temperature; 1 tablespoon vanilla extract; 1 tablespoon fresh lemon juice; 4 large eggs, at room temperature; Fresh berries or cherry pie filling, for serving (optional)

Instructions

Heat the oven to 350°F. Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.
Stir together the graham crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake 10 minutes, then cool. Lower the oven to 325°F.
Beat the cream cheese on medium-low speed until completely smooth, about 2 minutes. Add the 1 1/4 cups sugar and flour and beat until combined, scraping the bowl.
Beat in the sour cream, vanilla, and lemon juice. Add the eggs one at a time on low speed, mixing just until each disappears. Avoid whipping in air.
Pour the filling over the crust. Set the springform pan in a larger roasting pan and pour hot water into the roasting pan to come about 1 inch up the sides.
Bake 70 to 80 minutes, until the edges are set and the center still jiggles slightly like gelatin when you nudge the pan.
Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Then run a thin knife around the edge and cool completely on a rack.
Cover and refrigerate at least 6 hours, preferably overnight, before slicing.

Classic New York Cheesecake

Good to know before you start