New York cheesecake recipe

Method

1. Heat oven to 325°F. Grease a 9-inch springform pan at least 3 inches deep. Mix crumbs, crust sugar and melted butter; press over the base. Bake 10 minutes and cool while making filling.
2. Beat cream cheese on low until smooth. Mix sugar, cornstarch and salt, then beat into the cheese, scraping the bowl to eliminate lumps.
3. Add yolks in four additions on low speed, mixing just until combined. Mix in sour cream, vanilla and lemon juice without whipping in extra air.
4. Set the springform inside a slightly larger solid cake pan as a water barrier, then put that assembly into a roasting pan. Pour filling over the crust. Add hot water to the roaster to reach about halfway up the outer solid cake pan; do not let water enter the cheesecake.
5. Bake 75–100 minutes, until the edges are set and the middle moves as one soft unit rather than rippling like liquid. Check the center with a thin probe and continue until it reaches 160°F.
6. Switch off the oven, crack the door and leave the cake for 30 minutes. Remove carefully from the water bath, cool on a rack for about 45–60 minutes, and refrigerate before 2 hours have elapsed from the end of baking.
7. Chill at least 6 hours, preferably overnight. Run a thin knife around the edge, release the ring and slice with a clean knife.