Dense, velvety New York cheesecake with bright lemon on a buttery graham crust.
14 steps, about 125 minutes start to finish.
Preheat oven to 375°F.
Mix graham cracker crumbs with sugar, salt, and melted butter. Press into a greased 9 or 10-inch springform pan.
Bake crust 10 minutes. Reduce oven to 325°F.
Beat cream cheese with hand mixer until smooth.
Add sugar and flour; mix until combined.
Add vanilla, lemon zest, and lemon juice.
Add eggs one at a time, mixing after each.
Fold in sour cream.
Wrap springform pan in aluminum foil to prevent water seeping in.
Pour filling into crust.
Place springform pan in a larger roasting pan; add about 1 inch of boiling water.
Bake at 325°F for 1.5 hours.
Turn off oven and let cheesecake cool in oven 1 hour.
Refrigerate at least 4 hours or overnight before serving.
“Have the cream cheese and eggs at room temperature so the batter blends lump-free, and wrap the pan well for its water bath to guard against cracks. Cool it in the turned-off oven, then chill several hours before slicing so it sets fully.”
