New York Cheesecake

Directions

1. 1

   Position a rack in the center of the oven. Preheat to 320°F (convection), 350°F (conventional), or gas mark 4.

2. 2

   Line the base of a 9-inch springform pan with parchment paper.

3. 3

   For the crust: Melt the butter in a medium skillet. Stir in the cookie crumbs and sugar until evenly moistened. Press into the pan and bake for 10 minutes. Let cool on a wire rack.

4. 4

   For the filling: Increase the oven temperature to 400°F (convection), 475°F (conventional), or gas mark 9.

5. 5

   Beat the cream cheese on medium-low speed in a food processor for 2 minutes until smooth. Gradually add the sugar, flour, and a pinch of salt, scraping down the sides 2 times.

6. 6

   Switch to a whisk attachment. Continue by adding the vanilla, zest, and lemon juice.

7. 7

   Incorporate the eggs one at a time, whisking, scraping the bowl and whisk at least 2 times.

8. 8

   Stir in the sour cream until smooth, then scoop out 3/4 cup. At low speed, pour this amount into the batter, continuing to whisk gently. The mixture should be smooth, light, and slightly airy.

9. 9

   Brush the sides of the pan with melted butter and place it on a baking sheet. Pour in the filling, smoothing the top.

10. 10

    Bake for 10 minutes. Then reduce the temperature to 200°F (convection), 225°F (conventional), or gas mark ¼ and continue baking for 25 minutes. The filling should have a slight wobble in the center.

11. 11

    Turn off the oven and open the door for a soft cheesecake, or keep it closed for a drier texture. Let cool in the oven for 2 hours.

12. 12

    For the topping: Mix the remaining sour cream with sugar and lemon juice. Pour over the cheesecake, covering to the edges.

13. 13

    Lightly cover with foil and refrigerate for at least 8 hours or overnight before serving.