New York Cheesecake

Method

1. 1

   Step 1

   Heat the oven to 325°F (160°C / Gas 3), with a rack in the lower-middle position. Lightly grease a 9-inch (23 cm) springform pan at least 3 inches (7.5 cm) deep and line its base with parchment / baking paper.

2. 2

   Step 2

   Wrap the outside of the pan in two overlapping layers of wide, heavy-duty foil, bringing the foil up to the rim to protect against water leaking in. Mix the crumbs and melted butter until evenly moistened, then press firmly over the base using the bottom of a flat glass.

3. 3

   Step 3

   Bake the crust for 10 minutes, until fragrant and slightly darker around the edge. Leave to cool for 10 minutes while preparing the filling, keeping the oven at the same temperature.

4. 4

   Step 4

   Beat the softened cream cheese in a large bowl with an electric mixer on low speed for 2 minutes, until smooth. Add the sugar and salt and beat on low for another 2 minutes, scraping the bowl and beaters halfway through; the mixture should be creamy rather than fluffy.

5. 5

   Step 5

   Add the sour cream, vanilla and lemon zest, then mix on low for about 30 seconds until incorporated. Add the eggs one at a time, mixing for 15–20 seconds after each addition, just until the yolk disappears.

6. 6

   Step 6

   Scrape the bowl thoroughly and fold the filling a few times with a flexible spatula to eliminate any unmixed cream cheese. Pour over the cooled crust and smooth the surface, then tap the pan gently on the counter to release large air bubbles.

7. 7

   Step 7

   Set the wrapped pan inside a deep roasting pan large enough to leave space around it. Place on the oven rack and carefully pour freshly boiled water into the roasting pan until it reaches halfway up the sides of the springform pan, keeping water below the foil edges.

8. 8

   Step 8

   Bake for 80–90 minutes, checking at 75 minutes. The outer portion should be set and slightly puffed, while the central 2–3 inches (5–7.5 cm) should wobble gently as one piece rather than ripple like liquid; a thin instant-read thermometer inserted into the center should register 160°F (71°C).

9. 9

   Step 9

   Turn off the oven and prop the door open about 2 inches (5 cm), leaving the cheesecake in its water bath for 1 hour. Lift the springform pan out, remove the foil and transfer to a wire rack; run a thin knife around the inside edge to release any sticking, then cool for another 45–60 minutes.

10. 10

    Step 10

    Refrigerate uncovered until cold, then cover without touching the surface and chill for at least 8 hours, preferably overnight. Release the springform ring and cut into 12 slices with a sharp knife dipped in hot water and wiped dry between cuts.