>> title: New York Cheesecake
>> category: Custards & Puddings
>> tags: cheesecake, cream cheese, baked custard, oven, make-ahead
>> counters: Deli, Bakery
>> aka: cheesecake, New York-style cheesecake, plain cheesecake
>> servings: 12
>> time: 8 hr
>> slack: narrow — it comes out with the middle still wobbling; one baked until firm cracks across the top and comes with a dry ring under it

Preheat the #oven{} to 325°F (165°C) and wrap the bottom of a #9-in springform pan{} in foil.

>> step: press into the pan, bake at 325°F 12 min
Mix @graham cracker crumbs{1 1/2%cup}(150 g), @light brown sugar{2%Tbs}(25 g), @melted butter{5%Tbs}(70 g), press firmly into the pan, and bake at 325°F for ~{12%min}.

Beat @cream cheese{2%lb}(900 g, at room temperature), @granulated sugar{1 1/3%cup}(265 g), @lemon zest{1%tsp}(from 1 lemon), @table salt{1/2%tsp}(3 g) smooth.

>> step: beat in the eggs
Beat @eggs{4%large}(200 g), @egg yolks{2%large}(37 g), @vanilla extract{2%tsp}(10 mL) into @&(~1)cream cheese{} one at a time.

>> step: fold in the cream
Fold @sour cream{1/2%cup}(120 g), @heavy cream{1/2%cup}(120 mL), @lemon juice{1%Tbs}(15 mL) into @&(~1)batter{}.

>> step: bake at 325°F in a water bath 1 hr 30 min
Pour @&(~1)batter{} over @&(~4)crust{} and bake at 325°F in a water bath for ~{90%min}.

>> step: chill 6 hr
Chill @&(~1)cheesecake{} for ~{6%hr}, still in the pan.