The Best CrackFree New York Cheesecake Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Wrap the outside bottom and sides tightly with two layers of heavy-duty aluminum foil to prepare for the water bath.
2. Make the crust: Combine cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into the bottom of the prepared pan.
3. Par-bake the crust for 10 minutes. Remove and let cool slightly. Reduce the oven temperature to 325°F (160°C).
4. Prepare the filling base: In a large bowl, beat the softened cream cheese on low speed until perfectly smooth, scraping down the sides frequently.
5. Gradually beat in the remaining sugar and the flour until just combined.
6. Mix in the vanilla extract and lemon zest, followed by the heavy cream.
7. Incorporate the eggs one at a time, mixing just until the yolk disappears before adding the next. Add the two extra egg yolks last. Stop mixing as soon as the last egg is incorporated to avoid introducing air.
8. Pour the filling over the cooled crust. Place the foil-wrapped springform pan inside a large roasting pan.
9. Create the water bath (bain-marie) by carefully pouring hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
10. Bake at 325°F (160°C) for 75–90 minutes. The edges should be set, but the center should still have a slight wobble.
11. Turn the oven off. Prop the oven door open slightly (using a wooden spoon) and leave the cheesecake inside for 1 hour for gradual cooling.
12. Remove the cheesecake from the water bath and carefully remove the foil wrapping. Let it cool completely on a wire rack at room temperature (1-2 hours).
13. Cover loosely and refrigerate for a minimum of 8 hours, preferably overnight, before slicing and serving.