New York Baked Cheesecake

Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool slightly while preparing the filling.

Reduce oven temperature to 325°F (160°C). In a large bowl with an electric mixer on low speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add 1 1/2 cups granulated sugar and beat until just combined, scraping down the sides of the bowl as needed. Do not overmix.

Slowly incorporate the all-purpose flour, then sour cream, heavy cream, and vanilla extract. Mix on low speed until just combined and smooth. If using, stir in the lemon zest.

Add the large eggs one at a time, beating on low speed until just incorporated after each addition. Finally, add the extra egg yolk and mix until just combined. Be careful not to overmix the batter at this stage, as too much air can cause cracks during baking.

Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracking. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

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 the cheesecake from the water bath and oven, then carefully run a thin knife around the edge of the pan to prevent sticking as it cools. Let it cool completely on a wire rack at room temperature for another 1-2 hours. Once completely cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Carefully remove the sides of the springform pan. Slice the chilled cheesecake with a hot, clean knife for neat portions. Serve plain or with your favorite toppings like fresh berries, fruit compote, or chocolate sauce for an unforgettable dessert experience.