New York Baked Cheesecake

Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool slightly.

In a large mixing bowl, beat the softened cream cheese with 1 1/2 cups of granulated sugar on medium speed until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.

Reduce mixer speed to low. Gradually beat in the sour cream, heavy cream, vanilla extract, and lemon zest until just combined. Do not overmix. Add the eggs one at a time, beating just until each is incorporated before adding the next. Stop mixing as soon as the last egg is combined.

Wrap the bottom and sides of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath. Pour the cheesecake filling over the cooled graham cracker crust in the prepared pan.

Place the foil-wrapped 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. Transfer the roasting pan to the preheated oven. Bake for 35 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

Turn off the oven and prop the oven door open slightly, leaving the cheesecake inside for 1 hour to cool slowly. This helps prevent cracks. Remove from the water bath, unwrap the foil, and cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.