Martha Stewarts New York-Style Cheesecake

🥘 Ingredients

• graham crackers 12 squares
• unsalted butter, melted 6 Tbsp
• granulated sugar 2 Tbsp
• salt 1 pinch
• (7 pkgs) cream cheese 3 ½ lbs
• granulated sugar 2 ¼ cups
• all-purpose flour ½ cup
• vanilla 1 ½ tsp
• sour cream, room temperature 1 cup
• eggs 5 large
• lemon zest (optional) 1 tsp
• sour cream topping (optional) 1

1. 1

   Preheat the oven to 350°F. Butter the sides of a 10-inch springform pan . Wrap exterior of pan (including base) in a double layer of foil .
2. 2

   To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, unsalted butter, melted , granulated sugar , and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes . Place pan on a baking sheet . Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes . Transfer pan to a wire rack to cool completely.
3. 3

   In the bowl of an electric mixer fitted with the paddle attachment, beat the (7 pkgs) cream cheese on medium speed until fluffy, about 3 minutes , scraping down sides as needed.
4. 4

   In a large bowl , whisk together granulated sugar and all-purpose flour . With mixer on low speed, add vanilla . Gradually add a little bit of the sugar mixture to cream cheese, a little bit of sour cream, room temperature and an eggs . Repeat process until all ingredients are mixed. Beat until just combined; do not over mix.
5. 5

   Optionally, add a tsp of lemon zest (optional) .
6. 6

   Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
7. 7

   Bake 45 minutes; reduce oven temperature to 325°F. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour . Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
8. 8

   Optionally, add a sour cream topping (optional) .