New York-style Cheesecake

New York-style Cheesecake
Recipe type: Dessert
  • 2 cups graham crackers, finely ground
  • ½ teaspoon ground cinnamon
  • 4 ounces unsalted butter melted
  • 1 pound cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon, very finely grated
  • 1 pint of sour cream
  1. Preheat oven to 324 F. Grease an 8-inch springform pan.
  2. Place the pan on a large piece of heavy-duty aluminum foil; fold it up the sides around the pan.
  3. In a mixing bowl, combine the crust ingredients until moist.
  4. Press the crumb mixture over the bottom and 1 inch up the sides of the pan.
  5. Refrigerate the crust for at least 30 minutes.
  6. Beat the cream cheese on low speed for one minute until smooth and lump free.
  7. Add the sugar gradually; mix until creamy (1 to 2 minutes only).
  8. Add the eggs one at a time; continue to mix slowly until combined.
  9. Stir in the vanilla, lemon zest an sour cream.
  10. Pour the filling into the crust-lined pan; smooth the top with a spatula.
  11. Set the pan in a hotel pan. Pour boiling water into the hotel pan until the water is about halfway up the sides.
  12. Bake for 45 minutes.
  13. Let cool in the pan for 30 minutes, then loosely cover and refrigerate for at least 4 hours
  14. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside edge.
  15. Unmold and transfer to a cake plate.