Classic New York Cheesecake

Ingredients:

Cake

• 6 tbsp (90 g) butter
• 1.5 cups crumbled graham crackers
• 2 tbsp. granulated sugar
• A pinch of fine salt

Cheesecake

• 900 g cream cheese, room temperature
• 1.25 cups granulated sugar
• 1.25 cups sour cream
• 6 large eggs, lightly beaten
• 1 tbsp vanilla extract or vanilla paste*
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest

Topping

• 3/4 cup sour cream
• 1/2 cup powdered sugar
• 1/4 tsp vanilla extract or vanilla paste*
• Fresh berries, optional

Preparation:

1. Preheat oven to 160°C with a rack in the center.
2. CakeMelt the butter in a microwave-safe bowl, covered, or in a saucepan. Lightly grease a 9-inch springform pan. Mix the remaining butter with the crumbled crackers, sugar, and salt. Press this mixture evenly into the bottom of the pan, paying attention to the edges.
   
   Bake until golden brown, 15-18 minutes. Let cool. Wrap the bottom and sides of the pan with foil and place it in a roasting pan.
3. FillingBeat the cream cheese with a hand mixer on medium speed until smooth. Add the granulated sugar and beat until light and fluffy, scraping down the sides of the bowl and the beater as needed. Slowly beat in the sour cream, then the eggs, vanilla, and both zests. Do not overbeat. Pour over the cooled crust.
4. Bring water to a boil in a medium saucepan or kettle. Carefully place the roasting pan in the oven (do not remove the rack). Fill the pan with water until it comes halfway up the sides of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes—the outside will be set, but the center will still be soft.
5. ToppingMix sour cream, powdered sugar, and vanilla. Spread the mixture on top of the finished cheesecake and return it to the oven for 5 minutes. Turn off the oven and let the cake rest for about 1 hour. This will reduce the risk of cracking.
6. Transfer the cheesecake from the pan to a wire rack. Run a knife around the edges and let cool to room temperature. Cover and refrigerate for at least 8 hours or overnight.
7. Let the cheesecake come to room temperature for 30 minutes before serving. Remove the sides of the pan. Dip a knife in warm water and wipe it dry before cutting each slice. Serve the cheesecake with berries, if desired.
   
   Chef's note *
   
   Try vanilla paste—it's the rich flavor of a vanilla bean in a convenient paste form. It's a great way to add flavor and distinct vanilla notes without using the whole bean. Find it in online stores..