New York Cheesecake

Instructions

1. Heat the oven to 350°F. Mix the crumbs, sugar and melted butter and press firmly into the bottom of the springform pan. Bake for 10 minutes, then cool. Lower the oven to 325°F.Heat the oven to 175°C. Mix the crumbs, sugar and melted butter and press firmly into the bottom of the springform pan. Bake for 10 minutes, then cool. Lower the oven to 165°C.

   Start 10:00 timer

2. Beat the cream cheese on low until completely smooth, scraping the bowl often. Beat in the sugar and flour, then the sour cream, vanilla and lemon juice.

3. Add the eggs one at a time on low speed, mixing only until each disappears. Too much beating adds air, which causes cracks.

4. Pour the filling over the crust. Bake until the edges are set but a 3-inch circle in the center still wobbles like jelly, 60–70 minutes. It should read about 150°F in the center.Pour the filling over the crust. Bake until the edges are set but a 8 cm circle in the center still wobbles like jelly, 60–70 minutes. It should read about 66°C in the center.

   Start 1:00:00 timer

5. Turn off the oven, prop the door open and leave the cheesecake inside for 1 hour. Run a knife around the edge, cool completely, then chill for at least 6 hours before slicing.