Classic New York-Style Cheesecake

1. Oven Prep and Pan Setup

Preheat the oven to the required temperature and prepare a 9-inch springform pan, placing it on a baking sheet to catch drips.

2. Crust Creation

In a food processor, pulse graham crackers into fine crumbs. Combine with sugar and melted butter. Press the mixture into the bottom of the pan, creating an even layer. Bake until just set, then remove and cool.

3. Filling Mix

In a large bowl, thoroughly blend the cream cheese with sugar, salt, sour cream, lemon juice, and vanilla until smooth and creamy. Integrate the eggs and additional yolks one at a time, ensuring each is fully incorporated before adding the next.

4. Assemble and Bake

Pour the cream cheese mixture over the crust, smoothing the top for an even finish. Bake using the New York technique: start at a high temperature for 10 minutes, then lower and continue baking until done. Use a thermometer to check for doneness without overbaking.

5. Cooling and Releasing

Post-baking, carefully trace the perimeter of the cake with a knife to prevent surface cracks during cooling. Let the cheesecake cool completely in the pan.

6. Chill and Set

Refrigerate the cheesecake for several hours or overnight, ensuring it's thoroughly set for the best texture.

7. Serving

Before serving, allow the cheesecake to acclimate to room temperature for 30 minutes. Slice with a hot, clean knife, dipping in hot water and wiping between cuts for neat presentation.