Classic New York Cheesecake

Prep and Cooling Time: 20 mins & 4 hours | Cook Time: 52 mins | Course: Dessert | Yield: 12 

Classic New York cheesecake with an extra hint of lemon. This cheesecake is adapted from Fine Cooking and inspired by Rose Levy Beranbaum, amazing author of The Cake Bible. I like a bit more lemon flavor so have increased lemon juice by 1 Tbsp and added lemon zest. You could decorate the baked and cooled cheesecake top by adding a layer of lemon curd, strawberry or raspberry sauce, jam and whole raspberries...the delicious possibilities are endless. https://www.finecooking.com/recipe/classic-creamy-cheesecake

Crust:

1 ½ cups cookie crumbs (any kind) or graham cracker crumbs

2 Tbsp sugar

5 Tbsp butter, melted

Filling:

2 8 oz pkgs cream cheese, softened

1 cup sugar

1 tbsp cornstarch

3 eggs or 6 egg yolks

¼ cup lemon juice

1 lemon, zest of 

1 ½ tsp vanilla

¼ tsp salt

3 cups sour cream

Preheat oven to 350*. Wrap the outside of a 9” springform pan tightly with three overlapping layers of foil (to make the pan water tight). Mix cookies/crackers, sugar and butter in a food processor until the crumb mixture is fine. If not using a food processor, roll cookies/crackers in a gallon ziplock bag to fine crumbs using a rolling pin; stir crumbs with sugar and melted butter in a mixing bowl. Press mixture into foil wrapped springform pan and using a flat bottomed cup press the mixture up the sides of the pan. Bake for 7 minutes. 

Beat cream cheese, sugar and cornstarch together in a mixer until smooth. Add in eggs, lemon juice and zest, vanilla and salt, beat until well incorporated. Remove bowl from stand and whisk in the sour cream by hand scraping the bottom of the bowl before pouring the filling over the par-baked crust. Place springform pan into a 12” pan (or larger) and add water to come halfway up the sides of the springform pan. Return to the oven and bake for 45 minutes. Turn off the oven without opening the door and allow the cheesecake to rest in the oven for one hour. Remove from the oven and let come to room temperature (about an hour). The cheesecake will still be a bit wobbly in the center. Cover the pan with plastic wrap and chill in the refrigerator a couple of hours or overnight. Unmold by running a thin knife between the cheesecake and edge of the pan when ready to serve. Release and remove the metal side, turn cheesecake upside down on a flat large plate and gently release the springform bottom from the crust. Invert cheesecake on a cake plate or serving platter. Slice with a warm knife to keep slices neat (you may need to clean and rewarm the knife under hot water between slices.