New York Cheesecake

Preheat oven to 175°C (350°F). Wrap the outside of a 9-inch springform pan tightly with 3 layers of heavy-duty aluminum foil to prevent water leaks during baking. Mix 1 ½ cups graham cracker crumbs, 2 tablespoons granulated sugar, and 6 tablespoons melted unsalted butter in a medium bowl until crumbs are evenly moistened. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool while preparing the filling.

Reduce oven temperature to 160°C (325°F). In a large stand mixer fitted with a paddle attachment, beat the 907g of room-temperature full-fat cream cheese on medium-low speed for 3 minutes until completely smooth with no visible lumps. Scrape down the sides and bottom of the mixing bowl every 60 seconds to ensure even mixing, taking care not to over-whip which incorporates excess air that causes cracking.

Add 1 cup granulated sugar and 2 tablespoons all-purpose flour to the smooth cream cheese, beating on low speed for 1 minute until fully combined. Next, add 1 cup room-temperature full-fat sour cream, 1 teaspoon vanilla extract, and 1 tablespoon fresh lemon juice, mixing on low for 45 seconds until uniform. Add the 3 whole eggs and 1 egg yolk one at a time, mixing on the lowest speed just until each egg is incorporated—stop mixing as soon as no raw egg is visible to avoid a runny or cracked final texture.

Pour the finished filling over the cooled graham cracker crust, smoothing the top gently with an offset spatula. Place the foil-wrapped springform pan inside a larger deep roasting pan. Carefully pour freshly boiled hot water into the roasting pan until the water level reaches halfway up the sides of the cheesecake pan, taking care not to splash water into the cheesecake filling.

Carefully transfer the roasting pan with the cheesecake to the preheated 160°C (325°F) oven. Bake for 60–70 minutes: the cheesecake edges should be set and slightly puffed, while the central 2-inch circle will still have a soft Jell-O-like jiggle (no sloshing liquid). Turn off the oven, crack the oven door open 1 inch propped with a wooden spoon, and let the cheesecake cool inside the oven for 1 full hour to avoid sudden temperature changes that cause cracking.

Remove the cheesecake from the water bath, peel off the outer foil layers, and run a warm thin knife around the inner edge of the pan to loosen the cheesecake from the sides. Cover loosely with plastic wrap and refrigerate for a minimum of 6 hours (preferably overnight) until completely firm. When ready to serve, release the springform pan clasp, slice with a warm, sharp knife for clean cuts, and top with fresh berries or whipped cream if desired.