New York-Style Cheesecake

Make the Crust

1. Prep the oven and pan: Heat oven to 325°F. Lightly grease a 9-inch springform pan (ideally at least 2.75 to 3 inches tall). Line the bottom with a round of parchment if you want extra insurance when serving.
2. Mix: In a bowl, combine fine graham cracker crumbs, sugar, and salt. Stir in melted butter until the crumbs are evenly moistened and the mixture looks like wet sand.
3. Press and bake: Press firmly into the bottom of the pan (use a measuring cup to really compact it). Bake for 10 minutes. Cool while you make the filling.

Make the Filling

1. Lower the heat: Reduce oven temperature to 300°F.
2. Beat cream cheese and sugar: In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), beat cream cheese on medium-low until smooth, about 1 to 2 minutes. Add sugar and mix until combined.
3. Add dry and flavor: Mix in flour, salt, lemon zest, and vanilla just until incorporated. Scrape the bowl.
4. Add sour cream: Mix in sour cream on low until smooth.
5. Add eggs gently: Add eggs one at a time, mixing on low and stopping as soon as each disappears. Add the yolk and mix just to combine. Do not whip. You are trying to avoid adding extra air.

Water Bath and Bake

1. Wrap the pan: Tightly wrap the outside of the springform pan with 2 to 3 layers of heavy-duty foil, covering the bottom and sides to prevent leaks. Optional extra insurance: set the springform inside a slightly larger cake pan, then place that in the roasting pan.
2. Fill the pan: Pour batter over the cooled crust. Tap the pan gently on the counter a couple times to pop big air bubbles.
3. Set up the water bath: Place the protected springform pan in a large roasting pan. Pour very hot water (not boiling) into the roasting pan until it comes about halfway up the sides of the springform.
4. Bake: Bake at 300°F for 70 to 85 minutes, until the edges are set and only the center still wobbles (a 2 to 3 inch jiggle). If using a thermometer, the center should be around 145 to 155°F, depending on how creamy you like it.

Cool, Chill, and Serve

1. Cool slowly: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
2. Loosen the edges: While the cheesecake is still warm, run a thin knife around the inside edge of the pan to help prevent cracks from shrinkage as it cools.
3. Cool to room temp: Remove from the water bath carefully (avoid sloshing water onto the foil seam), unwrap foil, and cool on a rack until no longer warm, about 1 to 2 hours.
4. Chill: Cover and refrigerate at least 6 hours, preferably overnight.
5. Slice cleanly: Release the springform and slice with a warm knife (dip in hot water, wipe, repeat). Top right before serving if you are using berries or sauce.