New York-Style Cheesecake

Name: New York-Style Cheesecake
Yield: Serves 12 to 16 (Makes one 9-inch cheesecake)
Cuisine: American, Mid-Atlantic
Ingredients: 1 cup, graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine); 1 tablespoon, granulated sugar; 6 tablespoons, unsalted butter, melted, divided, 1 tablespoon is melted for greasing pan; 2 1/2 pounds, cream cheese, cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes; 1/8 teaspoon, table salt; 1 1/2 cups, granulated sugar (10 1/2 ounces); 1/3 cup, sour cream (2 1/2 ounces); 2 teaspoons, lemon juice from 1 lemon; 2 teaspoons, vanilla extract; 2 , large egg yolks; 6 , large eggs

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Appears in Cook's Illustrated March/April 2002, America's Test Kitchen TV

Desserts or Baked Goods

SERVES12 to 16 (Makes one 9-inch cheesecake)

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WHY THIS RECIPE WORKS

Our best New York–style cheesecake recipe started with a classic graham cracker crust. We used 2 1/2 pounds of cream cheese for adequate height, flavored the batter with 1 1/2 cups of sugar and 2 teaspoons each of lemon juice and vanilla fo...

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