Classic New York Cheesecake with a Graham Cracker Crust

1. Preheat Oven and Prepare Crust

Start by preheating your oven to 325°F. Place the graham crackers in a food processor and pulse them until they turn into fine crumbs. Transfer the crumbs to a bowl and add the sugar and melted butter, tossing with a fork until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Once the crust is formed, bake it for about 13 minutes, or until it is fragrant and beginning to brown around the edges. Let the crust cool on a wire rack.

2. Prepare Filling

Increase the oven temperature to 500°F. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed until it becomes smooth and free of lumps. Scrape down the sides of the bowl, then add ¾ cup of sugar and the salt, beating until combined. Repeat the scraping process, then add the remaining ¾ cup sugar, sour cream, lemon juice, and vanilla extract, beating well after each addition.

3. Add Eggs

Next, incorporate the egg yolks, beating just until blended. Add the whole eggs two at a time, beating on low speed and scraping down the bowl between additions.

4. Prepare Pan and Bake

Brush the inside of the springform pan with the melted butter, being careful to avoid the crust. Pour the cream cheese filling into the cooled crust and smooth the top. Bake the cheesecake at 500°F for 10 minutes. Without opening the oven door, reduce the temperature to 200°F and continue baking for approximately 1½ hours. This method ensures even cooking and helps prevent cracks, allowing the cheesecake to bake gently. The cheesecake is done when it registers about 150°F in the center.

5. Cool and Refrigerate

Cool the cheesecake on a wire rack for 5 minutes. Run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Continue cooling until the cheesecake is barely warm, then refrigerate it tightly wrapped for at least 3 hours, or up to 4 days.

6. Serve

When ready to serve, wrap a hot dish towel around the pan for 1 minute to help release the sides. Remove the sides of the pan, then gently loosen the cheesecake from the bottom with a spatula and transfer it to a serving platter. Let the cheesecake sit at room temperature for about 30 minutes before serving. Enjoy your classic New York cheesecake, which can be made up to 3 days in advance. Just keep in mind that the crust will lose some of its crispness if stored too long.