New York-Style Cheesecake

Baking in a water bath and never opening the oven door early are the two things standing between you and a cheesecake with no cracks.

Instructions

1. 1

   Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly in two layers of heavy-duty foil, making sure there are no gaps, to prevent water from seeping in during the water bath.

2. 2

   Mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until evenly moistened. Press firmly into the bottom of the prepared pan in an even layer.

3. 3

   Bake the crust for 10 minutes, then set aside to cool slightly. Keep the oven on.

4. 4

   In a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth, scraping down the sides frequently, about 2–3 minutes. Room-temperature cream cheese is essential here — cold cream cheese leaves lumps no amount of beating will fully smooth out.

5. 5

   Gradually add the sugar and beat until combined, then mix in the sour cream, vanilla, and lemon juice.

6. 6

   Add the flour and mix until just combined.

7. 7

   Add the eggs one at a time, mixing on low speed after each addition just until incorporated — overbeating at this stage whips excess air into the batter, which is the most common cause of cracking as the cheesecake bakes and deflates.

8. 8

   Mix in the heavy cream on low speed just until combined.

9. 9

   Pour the batter over the cooled crust and smooth the top with a spatula.

10. 10

    Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan — this water bath insulates the cheesecake, allowing it to bake gently and evenly without the edges overcooking before the center sets.

11. 11

    Bake for 60–75 minutes, until the edges are set but the center still has a slight jiggle (about the size of a silver dollar) when the pan is gently shaken.

12. 12

    Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake sit in the cooling oven for 1 hour — this gradual cooling prevents the sudden temperature change that causes the surface to crack.

13. 13

    Remove from the oven and water bath, run a thin knife around the edge of the pan to loosen it, and let cool completely to room temperature.

14. 14

    Cover and refrigerate for at least 6 hours, or ideally overnight, before removing the springform ring and slicing.