Classic New York cheesecake featuring a buttery graham cracker crust and a dense, creamy filling with a touch of fresh lemon.

Scale

For the Crust:

1½ cups graham cracker crumbs, from 12 whole crackers

5 tablespoons unsalted butter, melted

2 tablespoons sugar

⅛ teaspoon salt

For the Filling:

32 oz (four 8-oz blocks) cream cheese, at room temperature

2 cups sugar

3 tablespoons all-purpose flour

4 teaspoons vanilla extract

1 teaspoon packed lemon zest, from 1 lemon

2 teaspoons fresh lemon juice, from 1 lemon

¼ teaspoon salt

6 large eggs

½ cup sour cream

Special equipment:

9 or 10-in (23 to 25-cm) springform pan; 18-in (46-cm) heavy-duty aluminum foil (see Pro Tip)

Serving option:

Berry sauce, for serving (optional)

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1. Preheat oven to 325°F (163°C) and wrap the outside bottom of a 9 or 10-inch springform pan with heavy-duty aluminum foil.

2. Combine graham cracker crumbs, melted butter, 2 tbsp sugar, and 1/8 tsp salt; press into pan and bake for 10 minutes.

3. Beat cream cheese, 2 cups sugar, flour, and 1/4 tsp salt until smooth.

4. Mix in vanilla extract, lemon zest, lemon juice, and sour cream until incorporated.

5. Beat in eggs one at a time on low speed, pour batter over crust, set in a water bath, and bake for 1 hour 15 minutes.

6. Cool in oven with door cracked 1 hour, cool at room temperature, chill in fridge for 6 hours, and serve with optional berry sauce.

Use room temperature dairy ingredients. Cool gradually in oven and chill 6 hours before slicing.