Classic New York Lemon Cheesecake Recipe

Begin by preheating the oven to 325°F (163°C). You don't want the oven too hot; a gentle heat will help avoid the surface of the cheesecake from cracking.

Carefully mix graham cracker crumbs, sugar, and melted butter to make your cheesecake base. Now press this crunchy mixture into the bottom of a 9-inch springform pan. Using the bottom of a glass works perfectly to press it evenly.

Bake the crust for about 10-12 minutes till golden brown. Allow it to cool as you prepare the cheesecake filling.

Beat the cream cheese with sugar at a medium speed until smooth. Slow incorporation of sugar prevents lumps from forming in the batter.

Now, slowly add in the heavy cream, ensuring the cream cheese mixture absorbs it properly.

Mix in the eggs and yolks, one at a time. Then, add in vanilla extract, lemon zest, and lemon juice. The addition of lemon balances the creaminess and gives it a subtle refreshing flavor.

Pour the cream cheese mix over the crust in the springform pan. Spread it evenly and tap the pan gently to remove air bubbles.

Bake the cheesecake for 55-60 minutes. The cheesecake should still jiggle a bit in the center. Let the cheesecake come to room temperature inside the oven with the door slightly open. This will prevent it from sudden temperature drop and it won't crack.

Let it chill in the refrigerator overnight or for at least 4 hours.

Run a butter knife around the edge before releasing from the springform pan. Your classic New York Cheesecake is ready to be savored.