York Style Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1½ cups crushed graham crackers (roughly 12 full crackers)
02 -
5 tablespoons melted unsalted butter
03 -
2 tablespoons granulated sugar
04 -
⅛ teaspoon fine salt
→ Filling
05 -
32 oz cream cheese (four 8-oz packages), softened to room temp
06 -
2 cups granulated sugar
07 -
3 tablespoons plain flour
08 -
4 teaspoons pure vanilla extract
09 -
1 teaspoon fresh lemon zest from one lemon
10 -
2 teaspoons juice squeezed from one lemon
11 -
¼ teaspoon fine salt
12 -
6 large eggs
13 -
½ cup sour cream
# Instructions:
01 -
Heat your oven to 375°F and put the rack in the lower middle. Wrap the outside of your 9- or 10-inch springform pan twice with heavy-duty foil. Give the inside a good spray with nonstick cooking spray.
02 -
Combine the graham crumbs, melted butter, sugar, and salt in a bowl. Push the mixture firmly into the bottom of your pan. Pop it in the oven for 10 minutes until it firms up. Take it out and let it sit.
03 -
Turn down the oven to 325°F. Start boiling some water in a kettle.
04 -
Use your electric mixer to beat the cream cheese, sugar, and flour until it's smooth and creamy (about a minute). Toss in the vanilla, lemon zest, lemon juice, and salt, mixing on low. Add the eggs one by one on low speed. Fold in the sour cream just until it's all mixed together.
05 -
Put your springform pan in a big roasting pan. Pour your batter over the crust. Add the boiling water to the roasting pan about an inch deep. Bake for 1 hour 30-45 minutes until it's almost set but still jiggles slightly in the middle. Let it cool in the water bath for 45 minutes, then take off the foil and stick it in the fridge for at least 8 hours.
# Notes:
01 -
You can make this up to 2 days before serving and keep it in the fridge
02 -
It'll freeze well for up to 3 months - just thaw overnight in your fridge
03 -
For pretty slices, wipe your knife clean between cuts