NEW YORK CHEESECAKE
Ingredients
Crust
1 and 1/2 cups (150 g) graham cracker, digestive biscuits, or vanilla wafer crumbs (pulse in a food processor until finely ground)
2 tablespoons granulated sugar
4 and 1/2 tablespoons (65 g) unsalted butter, melted
Filling
32 ounces (900 g) full-fat cream cheese, at room temperature
1 and 1/8 cups (225 g/8 oz.) granulated sugar
2 tablespoons cornstarch
4 large eggs plus 1 egg yolk , at room temperature
1/2 cup (120 ml) heavy cream
1 and 1/2 teaspoons pure vanilla extract
Grated lemon zest from 1 small lemon (1 teaspoon)
Instructions
Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.
In a medium bowl, mix together crumbs, sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the filling.
Increase oven temperature to 425°F/220°C.
In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. Pour batter over cooled crust and spread evenly.
Bake cake for 10 minutes, then lower temperature to 225°F/110°C and continue to bake for 60 minutes until the sides are set but the center is still slightly wobbly (some comments suggested this was not enough baking time. I baked this so many times and it works. If you're not sure if your oven temperature is accurate or if your baking time is usually longer than those called for in a recipe, you can add an additional 10-20 minutes, and avoid opening the oven door too many times). My cheesecake always gets golden brown around the edges but if yours doesn't, that's ok, just trust the recipe