New York Baked Cheesecake

Preheat your oven to 350F (175C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press the mixture evenly into the bottom of a 7-inch springform pan. Bake for 5 minutes, then remove and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 325F (160C).

In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.

Gradually add the 3/4 cup of granulated sugar to the cream cheese, beating until just combined. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.

Gently fold in the sour cream, vanilla extract, and lemon zest (if using) until the batter is smooth. Be careful not to whip too much air into the mixture, as this can cause cracks during baking.

Pour the cheesecake batter over the pre-baked graham cracker crust in the springform pan. Bake in the preheated 325F (160C) oven for 35 minutes, or until the edges are set and the center still has a slight jiggle. Do not open the oven door during baking.

Once baked, turn off the oven and prop the oven door open slightly, allowing the cheesecake to cool slowly inside for 30 minutes. Remove from the oven and let it cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.