New York Cheesecake

Preheat your oven to 160°C (325°F). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper, then wrap the outside of the pan tightly with a double layer of aluminum foil to prevent water from seeping in during the water bath. Prepare a larger roasting pan for the water bath.

In a bowl, combine the graham cracker crumbs, melted butter, and 50g (1/4 cup) of sugar. Press the mixture evenly into the bottom of the prepared springform pan. Pre-bake for 10 minutes, then remove from the oven and let cool.

In a large bowl, using an electric mixer on low speed, beat the softened cream cheese with 250g (1 1/4 cups) of sugar until smooth. Add the eggs one at a time, mixing well after each addition, but do not overbeat. Stir in the sour cream, vanilla extract, and grated lemon zest until just combined.

Pour the cream cheese filling over the pre-baked crust. Place the springform pan into the larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour.

Remove the cheesecake from the oven and the water bath, then let it cool completely at room temperature (about 1 hour). Transfer to the refrigerator and chill for at least 4-6 hours, or preferably overnight. Carefully remove the springform pan before serving.