Classic New York-Style Cheesecake

1. Preheat oven: Heat oven to 375°F with rack in lower third. Butter the bottom and sides of a 9-inch springform pan, line with parchment strips, and butter the parchment.
2. Make the crust: Pulse graham crackers, sugar, and salt in a food processor until fine crumbs form. Add melted butter and mix until combined. Press mixture into the pan base and bake for 15 minutes. Cool for 10 minutes.
3. Prepare filling: In a stand mixer, beat cream cheese, butter, sour cream, and sugar until smooth. Add eggs one at a time, then yolks, lemon zest, and vanilla. Mix until combined.
4. Water bath setup: Wrap the exterior of the springform pan in foil and place in a roasting pan.
5. Bake cheesecake: Pour filling into the pan and smooth the top. Add boiling water to the roasting pan until halfway up the sides. Bake for 1 hour, until top is golden and center jiggles slightly.
6. Chill overnight: Remove from the water bath and refrigerate for at least 8 hours or overnight.
7. Slice and serve: Remove parchment strips and pan sides. Slice with a hot, clean knife for perfect portions.

Expert Tips for a Perfect Cheesecake

• Use room-temperature ingredients to avoid lumps.
• Avoid overmixing to prevent cracks.
• Always use a water bath for even baking.
• Let it chill overnight for the best flavor and texture.
• Dip your knife in hot water and wipe clean between slices for clean cuts.

Serving Suggestions

Serve this cheesecake plain or topped with fresh berries, whipped cream, or fruit compote. Pair it with espresso, strong coffee, or dessert wines like Moscato or Riesling.