New York Cheesecake

Ingredients

• •1 1/2 cups graham cracker crumbs
• •6 tbsp melted butter
• •2 tbsp sugar (for the crust)
• •4 (8 oz) packages cream cheese, softened
• •1 1/4 cups sugar (for the filling)
• •1/4 cup sour cream
• •1 tbsp lemon juice
• •1 tsp vanilla extract
• •4 eggs

Steps

1. 1.Preheat oven to 450°F. Mix the graham cracker crumbs, melted butter, and 2 tbsp sugar, then press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside.
2. 2.Beat the cream cheese and 1 1/4 cups sugar until smooth, then mix in the sour cream, lemon juice, and vanilla.
3. 3.Add the eggs one at a time, mixing on low speed just until combined after each - overmixing once the eggs go in is what beats air into the batter that later causes cracks.
4. 4.Pour the filling over the crust and bake at 450°F for 10 minutes, then, without opening the oven, reduce the temperature to 225°F and continue baking for 55-65 minutes until the center is just set with a slight jiggle - the initial high-heat blast followed by a long, low finish is the real New York technique, not a water bath.
5. 5.Turn off the oven and let the cheesecake sit inside with the door closed for 1 hour - this slow cooldown is what keeps the top from sinking or cracking as it cools.
6. 6.Chill in the refrigerator for at least 4 hours, ideally overnight, before releasing from the pan and serving.