New York Cheesecake

Ingredients

• 6 tbspbutter, melted; for the crust, plus a little for brushing the pan
• 5 ozgraham crackers, crushed to fine crumbs, for the crust
• 1 tbspsugar, for the crust
• 2 lbcream cheese, full-fat; at room temperature; for the filling
• 1 1/4 cupssuperfine sugar, for the filling
• 3 tbspall-purpose flour, for the filling
• 1 1/2 tspvanilla extract, for the filling
• 1lemon, finely grated zest only, for the filling
• 1 1/2 tsplemon juice, for the filling
• 3eggs, large, plus 1 extra egg yolk; for the filling
• 3/4 cupsour cream, for the filling
• 3/4 cupsour cream, for the topping
• 1 tbspsuperfine sugar, for the topping
• 2 tsplemon juice, for the topping
• salt, a pinch

Method

1. 1

   Heat the oven to 350°F with a rack in the middle, and line the base of a 9-inch (23 cm) springform pan with parchment. Melt the butter, stir in the graham cracker crumbs and the sugar for the crust, and press firmly over the base. Bake for 10 minutes, then cool on a rack.

2. 2

   Once the crust is out, turn the oven up to 475°F. While it heats, beat the cream cheese with the paddle on medium-low for about 2 minutes, until creamy, then on low add the superfine sugar in a steady stream, the flour and a pinch of salt, scraping down the bowl twice.

3. 3

   Switch to the whisk and add the vanilla, lemon zest and the lemon juice for the filling. Whisk in the eggs and the extra yolk one at a time, scraping the bowl between each, then whisk in the sour cream for the filling on low just until smooth, without overbeating.

4. 4

   Brush the sides of the pan with melted butter, set it on a baking sheet and pour in the filling. Bake for 10 minutes at 475°F, then turn the oven down to 225°F and bake 25 minutes more, until the edges are set and the center still wobbles slightly when you shake the pan.

5. 5

   Turn the oven off and leave the cheesecake inside for 2 hours, with the door ajar for a creamier middle or closed for a firmer one. A small crack as it cools is normal.

6. 6

   Stir the sour cream, sugar and lemon juice for the topping together and spread over the cooled cheesecake to the edges. Cover loosely and refrigerate for at least 8 hours, or overnight.

7. 7

   Run a knife around the inside of the pan, release the sides and slide the cheesecake onto a plate.

Nutrition per serving