New York Baked Cheesecake

Preheat your oven to 350F (175C). In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix until all crumbs are moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.

While the crust cools, beat the softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 1/2 cups granulated sugar, beating until fully incorporated and no lumps remain. Scrape down the sides of the bowl as needed.

Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful not to overmix, as too much air can cause cracks. Stir in the sour cream, heavy cream, vanilla extract, and lemon zest until just blended. The filling should be smooth and pourable.

Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath. Pour the cream cheese filling over the cooled crust in the springform pan. Place the foil-wrapped springform pan into a larger roasting pan.

Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Transfer the roasting pan to the preheated oven. Bake for 35-45 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The internal temperature should reach 150F (66C).

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath inside the oven for 1 hour. Remove from the oven and water bath, then carefully remove the foil. Let cool completely on a wire rack at room temperature for another 1-2 hours. Once cool, cover loosely and refrigerate for at least 6 hours, or preferably overnight, before serving.