Classic New York Style Cheesecake

Preparing the Crust

Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool while preparing the filling.

Making the Filling

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and beat until well combined. Add the eggs one at a time, beating well after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.

Adding the Finishing Touches

Stir in the heavy cream, vanilla extract, and lemon juice. Pour the filling over the cooled crust, smoothing the top with a spatula.

Baking the Cheesecake

Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake for 60-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.

Cooling and Chilling

Remove the cheesecake from the water bath and let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set properly.

Serving

Before serving, run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the sides of the springform pan and carefully remove the cheesecake. Serve plain or with your favorite toppings, such as fresh berries, whipped cream, or chocolate sauce.