Classic New York Cheesecake

1. Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine 113 grams of graham cracker crumbs with 4.25 grams of granulated sugar. Add 70 grams of melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake the crust for 13 minutes, then set it on a wire rack to cool while you prepare the filling.

2. Prepare the Filling

Increase the oven temperature to 500°F (260°C). In a standing mixer fitted with a paddle attachment, beat 1134 grams of cream cheese on medium speed for about 1 minute until slightly softened. Add 0.75 grams of salt and half of the 298 grams of granulated sugar. Beat on medium speed for about 1 minute, then scrape down the sides of the bowl. Add the remaining sugar and beat for another minute, scraping down the sides as needed, until the mixture is smooth and creamy.

3. Add Sour Cream and Flavorings

Add 71 grams of sour cream, 2 teaspoons of lemon juice, and 2 teaspoons of vanilla extract to the cream cheese mixture. Beat on medium speed for about 1 minute until well combined, then scrape down the sides of the bowl.

4. Incorporate the Eggs

Add the 2 large egg yolks, beating on medium speed for about 1 minute until incorporated. Scrape down the sides of the bowl. Add the 6 large eggs, two at a time, beating for about 1 minute after each addition and scraping down the sides of the bowl to ensure a smooth and even mixture.

5. Prepare the Pan and Bake

Brush the sides of the springform pan with the remaining 14 grams of melted butter. Place the pan on a rimmed baking sheet. Pour the cream cheese filling into the cooled crust, spreading it evenly. Bake the cheesecake at 500°F (260°C) for 10 minutes, then reduce the oven temperature to 200°F (93°C) and continue baking for about 1.5 hours, or until the center of the cheesecake registers 150°F (65°C) on an instant-read thermometer.

6. Cool the Cheesecake

Remove the cheesecake from the oven and place it on a wire rack. Run a paring knife around the edge of the cake to loosen it from the pan. Let it cool on the rack for 5 minutes, then continue cooling until it is barely warm, which will take about 2.5 to 3 hours.

7. Refrigerate

Once the cheesecake has cooled to barely warm, wrap it tightly in plastic wrap and refrigerate for at least 3 hours, or up to 4 days.

8. Unmold and Serve

When ready to serve, remove the sides of the springform pan. Slide a thin metal spatula between the crust and the bottom of the pan to release the cheesecake, then transfer it to a serving plate. Let the cheesecake stand at room temperature for about 30 minutes before slicing. Serve and enjoy!