New York Cheesecake

Crush 150 g graham crackers finely and moisten them evenly with 60 g melted unsalted butter.

Press the crumbs firmly into the pan base so they hold together, then bake at 170°C for 10 minutes until lightly set.

Let 680 g cream cheese soften at room temperature, then mix on low speed until smooth.

When most lumps are gone, add 160 g sugar and continue slowly so the batter does not trap excess air.

Add the 4 eggs one at a time, mixing only until each disappears into the batter.

Add 200 g sour cream, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice, keeping the speed low and steady.

Sift in 30 g cake flour and fold gently with a spatula, scraping the bottom so no dry streaks remain.

Pour the filling over the baked crust and level the surface without beating it again.

Wrap the outside of the pan with foil and set it in a larger pan with hot water for the water bath.

Bake at 160°C for 55-65 minutes, until the edges are set and the center still jiggles slightly.

Turn off the heat and leave the cheesecake inside with the oven door slightly open for 1 hour so it cools gradually.

Cool further at room temperature, then refrigerate at least 4 hours before slicing cold with a clean knife.