New York Cheesecake

Directions

1. 1

   Press a firm, even crust

   Mix the graham cracker crumbs with melted butter until evenly coated, then press firmly into the bottom of a springform pan, using the flat bottom of a glass to compact it into a solid, even layer.

2. 2

   Pre-bake the crust

   Bake the crust at 325F (165C) for 10 minutes, then set it aside to cool while you make the filling.

3. 3

   Beat the cream cheese until truly smooth first

   Beat the softened cream cheese alone for 2-3 minutes until completely smooth with no lumps, before adding anything else - any lumps that remain at this stage will never fully disappear later in the batter.

4. 4

   Add sugar, then eggs one at a time

   Beat in the sugar until combined, then add the eggs one at a time, mixing on low speed and scraping the bowl between each - overbeating once the eggs are in incorporates excess air, which is what causes cracks as the cheesecake bakes and cools.

5. 5

   Finish the batter gently

   Mix in the sour cream, vanilla, and flour just until smooth and no streaks remain.

6. 6

   Bake low and slow in a water bath

   Wrap the outside of the springform pan in foil, pour in the batter, and place it in a larger pan filled with hot water halfway up the sides. Bake at 325F (165C) for 55-65 minutes, until the edges are set but the center still has a gentle, wide jiggle.

7. 7

   Cool gradually - this prevents cracking

   Turn off the oven and let the cheesecake sit inside with the door cracked open for 1 hour. This slow, gradual cooling is the real secret to a crack-free top, since a sudden temperature change is what causes the surface to split.

8. 8

   Chill thoroughly before slicing

   Refrigerate for at least 4 hours, ideally overnight, before removing the springform ring and slicing with a clean, warm knife between cuts.