Classic New York Cheesecake

Instructions

1. Prepare the pan
   Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil, covering the bottom and extending up the sides. This prevents water from seeping in during the water bath baking.
2. Make the crust
   In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and about 1-inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to compact it evenly. Bake for 10 minutes, then remove and let cool while preparing the filling.
3. Prepare the cheesecake filling
   In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 4 minutes. Add the sour cream, vanilla extract, and salt, beating until well combined. Add the eggs one at a time, beating on low speed just until each is incorporated. Mix in the lemon juice and flour until just combined. Do not overmix.
4. Bake the cheesecake
   Pour the filling into the cooled crust. Place the foil-wrapped springform pan in a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan. Bake for 1 hour to 1 hour and 15 minutes, until the edges are set but the center still has a slight jiggle.
5. Cool properly
   Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks. Remove from the oven and water bath, and run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Let cool completely at room temperature.
6. Chill and serve
   Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight. When ready to serve, remove the sides of the springform pan and transfer the cheesecake to a serving plate. For clean slices, dip a sharp knife in hot water and wipe dry between cuts.