Ingredients:

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• For the filling:
  • 4 cups cream cheese, at room temperature (about 32 ounces)
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 2 tsp lemon juice (optional, to enhance flavor)
  • 3 large eggs
  • 1 large egg yolk

Instructions:

Preparing the Crust:

1. Mix Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
2. Press into Pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan and about 1 inch up the sides to form the crust.
3. Bake: Preheat your oven to 350°F (175°C) and bake the crust for 8-10 minutes until set and lightly golden. Remove from oven and let cool while you prepare the filling.

Making the Filling:

1. Cream Cheese: In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
2. Add Sugar: Gradually add sugar and beat until creamy and smooth, scraping down the sides of the bowl as needed.
3. Incorporate Wet Ingredients: Add sour cream, vanilla extract, and lemon juice; mix until smooth.
4. Eggs: Add eggs and the extra yolk one at a time, mixing on low speed just until incorporated. It’s crucial not to overmix here to avoid incorporating too much air into the batter.
5. Pour Filling: Pour the cream cheese filling into the cooled crust and smooth the top with a spatula.

Baking:

1. Water Bath: Wrap the outside of the springform pan in aluminum foil, covering the underside and extending all the way to the top. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until the water is about halfway up the sides of the springform pan, creating a water bath.
2. Bake: Bake at 325°F (163°C) for about 70-85 minutes, or until the edges are set and the center is slightly jiggly.
3. Cool: Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let it cool completely on a wire rack.

Chilling:

1. Refrigerate: Once cool, refrigerate the cheesecake for at least 4 hours or overnight, which allows it to set completely.

Serving:

1. Serve: Release the cheesecake from the springform pan by running a knife around the inside edge. Slice and serve chilled.

Conclusion:

This New York-style cheesecake offers a creamy, luxurious texture with a deliciously crisp crust. It’s a perfect dessert that can be topped with fresh berries, fruit sauce, or enjoyed in its pure, unadulterated form. Enjoy your baking and the indulgent treat that follows!