Classic New York Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 3 tbsp sugar, for the crust
• 32 oz full-fat brick cream cheese, softened
• 1 1/4 cups sugar
• 3 tbsp cornstarch
• 4 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 2 tsp vanilla extract
• Pinch of salt

Before you cook

• Let the cream cheese, eggs and sour cream sit out until fully room temperature.
• Preheat the oven to 350°F.
• Wrap the outside of a 9-inch springform pan tightly in two layers of foil.
• Stir the graham cracker crumbs, melted butter and 3 tablespoons sugar together until evenly moistened.
• Press the crumb mixture firmly into the base of the prepared pan.
• Boil a kettle of water for the water bath.

Steps

1. Bake the crust for 8 minutes, then set it aside and reduce the oven to 325°F.
2. Beat the cream cheese alone on low speed until completely smooth, scraping the bowl often.
3. Beat in the sugar and cornstarch until combined.
4. Add the eggs one at a time, beating on low speed just until each is incorporated.
5. Beat in the sour cream, vanilla and salt on low speed until smooth.
6. Pour the batter over the crust in the springform pan.
7. Set the pan inside a larger roasting pan and place it in the oven.
8. Pour the boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
9. Bake for 65 to 75 minutes, until the edges are set but the center still jiggles slightly when nudged.
10. Turn off the oven and prop the door open a few inches, leaving the cheesecake inside for 1 hour.
11. Lift the cheesecake out of the water bath and remove the foil.
12. Let it cool to room temperature on the counter, then refrigerate uncovered for at least 6 hours or overnight.
13. Run a thin knife around the edge before releasing the springform ring.