New York Style Cheesecake

Preheat the oven to 350 degrees F (177 degrees Celsius).

To make the crust: In a small bowl combine the graham cracker crumbs, sugar and melted butter until moistened. Pour into a 9-inch springform pan. With your hands or the bottom of a glass, press the crumbs into the bottom of the pan and about 1-inch up the sides.

Note: Depending on your ingredients and humidity, you many need to adjust the amount of butter in your crust. An easy test to see if the crumbs have been moistened enough is to press the mixed ingredients together in your fist. If the crumbs hold together then your crust is ready to be pressed into the pan.

Bake in the preheated oven for 9 minutes. Then remove from the oven and cool to room temperature.

Raise the oven temperature to 450 degrees F (232 degrees Celsius).

To make the filling: Cream the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix it on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time. Mix well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest and vanilla. Mix thoroughly and pour into the cooled crust.

Put a shallow pan filled halfway full with water into the lowest oven rack in the oven. The steam/moisture will help prevent cracking of the cheesecake. Check the level of water at least once to make sure it doesn’t dry up—especially towards the end of the baking time.

Bake for 15 minutes. Then turn the oven temperature down to 225 degrees F (110 degrees Celsius) and bake for another 1 hour and 15 minutes. Then turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Then take the cake out of the oven and allow it to sit at room temperature for another 2-3 hours or until completely cooled. Then wrap it in plastic wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

Optional: Serve with a fruit sauce, such as my strawberry coulis recipe which can be found in my recipe box.

To freeze: Cheesecake freezes very well for up to several months. To freeze, place the cooled cheesecake on a baking sheet lined with parchment paper. Freeze it uncovered until firm. Remove the cheesecake from the freezer, wrap with plastic wrap and aluminum foil and place it in a freezer bag. Seal the bag and return it to the freezer.

To thaw: Let the uncovered cheesecake sit in the fridge overnight.