Classic New York Cheesecake Recipe

Preparing the cheesecake pan

1. This step is optional, and is mainly for cheesecake pans where the bottom is not flat. First, remove the bottom from a 9 inch cheesecake pan. Place it upside down on a large piece of foil, and fold the foil over the edge of pan bottom. Make sure the foil is tightly folded over and flattened.
2. Then flip it over and place it in the cheesecake pan. The bottom of the cake pan should now be covered with a flat piece of foil, creating a flat surface.
3. Butter the pan, and line the bottom with parchment paper. Cut strips of parchment paper and line the sides of the pan as well. Set aside.

Making the crust

1. Preheat oven to 375°F / 190°C.
2. To make things easier, you can buy graham cracker crumbs. OR you can buy whole graham crackers and crush them into crumbs in a food processor. If you'd like to create a crust for the sides of your cheesecake as well, then you'll need more graham cracker crumbs and butter.
3. Place the crumbs in a bowl and mix in the salt and melted butter well. The mixture should be just moist enough to be held together when you squeeze a handful of it in your hands.
4. Place the crumbs in the prepared cheesecake pan, and spread it as evenly as possible. Flatten the crumbs using a flat-bottomed glass (or something similar). Press the crumbs along the sides of the cake pan if you'd like to create a crust on the side of your cheesecake as well.
5. Bake the crust in the preheated oven for about 7 - 10 minutes. Remove from the oven and allow the cake pan to cool completely.

Cheesecake filling

1. First prepare the cake pan. Once the crust is cooled down, take a piece of heavy duty foil that is big enough to fully encase the cheesecake pan, and wrap it around the pan.
2. To do this, place the pan in the center of the foil, and fold it up along the sides of the pan. Mold the foil so that it's flush against the sides of the pan. The foil should come up to at least the top edge of the cake pan, to prevent water from flowing in. It's crucial that the cake pan is covered with a single piece of foil (instead of multiple, overlapping pieces of foil). Set aside until needed.
3. Preheat the oven to 350°F / 180°C. Make sure you've got a large roasting pan or something similar that is large enough for the water bath for your cheesecake pan. Heat some water in a kettle to use for the water bath. You can also use very hot water from the tap. See notes for how to bake cheesecake without waterbath.
4. Make the batter - Place the softened cream cheese, cornstarch, salt, and sugar in the mixing bowl. With a paddle attachment, mix the ingredients until the cream cheese is creamy and has no lumps. Remember to scrape the sides and bottom of the bowl so that all the cream cheese is properly mixed in.
5. Once the cream cheese is creamy and free of lumps, add the vanilla, lemon, and lemon zest. Briefly mix them in.
6. Add the cream and sour cream. Scrape the sides and bottom of the mixing bowl, and mix the cream cheese mixture on medium speed until you have a smooth mixture. There should be no lumps, and everything should be well mixed. But be careful not to overmix either.
7. In a separate bowl, whisk the eggs together well. Pass this egg mixture through a sieve to remove any lumps.
8. Add this egg mixture to the cream cheese batter and stir it in on low speed until it’s mixed through well. Scrape the sides and bottom to make sure the batter mixes evenly. You can also do this step manually.
9. To remove excess air, firmly knock the mixing bowl on a hard surface (i.e. your kitchen counter). Do this a few times to remove as much air as possible.
10. Pour the batter into the prepared cheesecake pan. Then, using the back of a spoon, slap the surface of the batter. You will see air bubbles moving up to the surface. Do this a few times to remove more excess air.
11. Place the cheesecake pan (wrapped with foil) inside the pan that you will be using for the water bath. Then transfer this set up to the preheated oven, and pour hot water into the water bath pan. Take care not to splash any water into the cheesecake pan. The water should come halfway up the sides of the cheesecake pan.
12. Bake in the preheated oven for about 75 - 90 minutes. The cheesecake is baked when the edges are set, but the center is a little jiggly.
13. Remove the pan (with the water bath) from the oven, and let it sit for a few minutes to slowly cool down.
14. Then remove the pan from the water bath, and let it cool completely to room temperature.
15. Place the cooled cake pan in the fridge. Refrigerate until completely chilled. Preferably at least 6 hours.
16. Once chilled, unlatch the cheesecake pan ring to loosen the cheesecake from the pan. This will be very easy, since there is parchment paper along the sides of the cheesecake pan. The parchment paper should peel off the sides of the cheesecake with ease.
17. Spread a layer of sour cream topping (optional), or whipped cream (optional), or top the cheesecake with fresh berries (optional). You can also simply serve the cheesecake as is.
18. To cut clean, straight slices of cheesecake, dip a sharp knife (no jagged edges) in hot water to warm the blade. Wipe the blade, and cut the cheesecake with the warm blade. Warm and clean the blade between each slice to get clean, straight edges for all the slices.
19. Serve with berry coulis.

Sour cream topping

1. Place all the ingredients in a bowl.
2. Whisk together until combined. Spread it over the chilled cheesecake be°fore serving.