Spectacular New York Style Cheesecake

Video Description

This is the cheesecake recipe I've been using for many years and continue to tweak occasionally. It always turns out beautifully. New York Style Cheesecake Recipe Ingredients: Crust 4 ounces Graham Cracker Crumbs 4 Tablespoons Butter ⅓ cup Sugar Optional: ¼ cup Pecans (finely chopped) Filling 5 eight-ounce packages of Cream Cheese at room temperature 4 ounces Butter (1 stick) at room temperature 8 ounces Sour Cream at room temperature 1&½ cups Granulated Sugar 5 large Eggs 1 teaspoon Vanilla Extract 1 Tablespoon Lemon Juice Zest from one lemon Directions: 1. Preheat oven to 375 degrees. 2. Prepare the springform pan by buttering the bottom and sides of the pan. Set aside until needed. 3. Prepare crust as follows: -In a food processor or blender, pulse or grind the graham crackers until fine, and combine the crumbs with butter and sugar. -Press the crumb mixture into the buttered springform pan and bake for 15 minutes. -Remove the crust from the oven and place on a wire rack to cool completely. 4. Prepare filling as follows: -In a large mixing bowl, combine cream cheese, butter, sour cream, and sugar, and beat until fully incorporated, light, and smooth. -Add vanilla extract, lemon juice, and lemon zest, and beat until combined. -Add eggs, one at a time, beating to incorporate after each addition. 5. Prepare the springform pan for the water bath by crisscrossing 3 sheets of foil. Set the springform pan containing prepared graham cracker crumb crust in the center of the foil and fold the foil to completely enclose the bottom and sides of the pan and to create a watertight container for baking the cheesecake. The water bath will prevent the cheesecake from splitting on the top. 6. Pour the batter into the prepared pan and place in the center of a roasting pan. Place the roasting pan in the center of the top oven rack of the preheated oven, and add boiling water to the roasting pan until it is halfway up the side of the springform pan. 7. Bake the cheesecake for 1 hour, or until the top is golden brown, is set around the outside, and the center still jiggles. 8. When the cheesecake is done, remove it from the baking pan and remove the foil from the outside of the springform pan. Once the cheesecake has cooled, cover it with foil and place it in the refrigerator to chill for 8 hours or overnight before serving. 9. To serve, run a butter knife around the outside of the cheesecake and remove the side of the springform pan. Slice, serve, and enjoy!