New York Style Cheesecake Recipe

How to make it

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• Cover the outside of a nine inch spring form pan with heavy duty foil.
• Preheat oven to 350 degrees.
• Finely crush the sleeve of graham crackers.
• I used a rolling pin and resealable bag method, or you can use a food processor.
• Mix with the sugar and 5 1/2 tbsp of the butter with a fork until crumbly. (reserve the remaining butter for brushing the springform pan)
• Press the crumbs in the bottom of the prepared pan, bake for 13 minutes, remove to rack to cool while you prepare the filling.
• Brush sides of spring form pan with remaining melted butter generously after the crust has cooled.
• (Cook's Illustrated used a stand mixer with paddle attachment; I have a portable mixer, so I used it)
• Turn oven up to 500 degrees
• In a large bowl, Beat the cream cheese for about 2 minutes, to get out most of the big lumps with the salt, add the sugar in thirds, beat after each addition. Scrape down the sides. About one minute each addition.
• Add the sour cream, lemon juice and vanilla. Mix well.
• Add the eggs two at a time, beating well after each addition, including the two extra egg yolks.
• Pour into cooled crust and place on a lipped baking sheet in case there is spillover.
• Bake at 500 degrees for 10 minutes. Reduce heat to 200 degrees.
• DO NOT OPEN THE OVEN DOOR. DO NOT OVERBAKE
• Bake 90 minutes.
• Remove from oven, cool for five minutes on wire rack.
• Run knife around the outer edge of the cake.
• Allow to cool for 3 hours at room temp. MOST IMPORTANT so it won't crack.
• Cover with plastic wrap and refrigerate for at least 3 hours.
• Best served 30 minutes out of the refrigerator.