Classic New York Cheesecake

Ingredients:

Graham Cracker Crust:

• 220 g (1 ¾ cups) graham crackers
• 100 g (5 tbsp) butter, melted

Cheesecake Batter:

• 600 g (21 oz) cream cheese, softened
• 4 eggs, room temperature
• 1 egg yolk, room temperature
• 200 g (¾ cup) sour cream, room temperature
• 220 g (1 cup) granulated sugar
• 2 tbsp cornstarch
• 2 tsp vanilla extract
• ½ lemon, juiced

Instructions:

Graham Cracker Crust:

1. Prepare the pan: Line an 8-inch springform pan (20 cm) with parchment paper.
2. Crush the graham crackers: Use a food processor to blend the graham crackers into a fine meal.
3. Make the crust: In a medium bowl, mix the graham cracker crumbs with the melted butter.
4. Press into the pan: Spread the crumb mixture evenly in the bottom of the pan, pressing it up the sides slightly.
5. Chill: Place the crust in the refrigerator while preparing the cheesecake batter.

Cheesecake Batter:

1. Preheat the oven: Boil a large pot of water for baking.
2. Mix the batter: In a stand mixer bowl, combine the cream cheese, sugar, and cornstarch on medium speed until smooth.
3. Add the eggs: Gradually add the eggs and egg yolk, beating them in one at a time on low speed, mixing well after each addition.
4. Add sour cream and flavorings: Add the sour cream, vanilla extract, and lemon juice, continuing to mix on low speed. Avoid incorporating too much air into the batter.
5. Pour the batter: Pour the cheesecake mixture into the prepared crust, tapping the pan gently on the counter to release any air bubbles.
6. Bake: Place a baking tray in the oven and pour the hot water into it. Bake the cheesecake at 302°F (150°C) for about 1 hour 30 minutes on the rack just above the water tray.
7. Cool in the oven: After baking, leave the cheesecake in the oven with the door slightly open for 30-45 minutes.
8. Cool completely: Allow the cheesecake to cool completely at room temperature in the pan. Then, cover with plastic wrap and refrigerate overnight, keeping it in the pan.

Serve:

1. Remove from the pan: The next day, carefully remove the cheesecake from the springform pan.
2. Serve: Top with fresh fruit or fruit coulis as desired.

Notes:

• Storage: The cheesecake can be kept in the refrigerator for up to 1 week.
• Freezing: If you want to freeze it, leave it in its pan, cover with plastic wrap, and place in the freezer for up to 3 months. To defrost, move it to the fridge or defrost individual pieces as needed.

Enjoy your delicious, creamy cheesecake!