Martha Stewarts New York-Style Cheesecake

🥘 Ingredients

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

🍳 Cookware

• 10-inch springform pan
• foil
• food processor
• baking sheet
• wire rack
• large bowl

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.

   graham crackers: 12 squares, unsalted butter, melted: 6 Tbsp, granulated sugar: 2 Tbsp, salt: 1 pinch
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.

   (7 pkgs) cream cheese: 3.5 lbs
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.

   granulated sugar: 2.25 c, all-purpose flour: 1/2 c, vanilla: 1/2 tbsp, sour cream, room temperature: 1 c, eggs: 5 large
5. 5

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

   lemon zest (optional): 1 tsp
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) .

   sour cream topping (optional): 1