New York Cheesecake

Position oven rack in the middle and preheat to 325°F. Wrap the outside of a 9-inch springform pan with foil, covering the bottom and sides.

Combine graham-cracker crumbs, melted butter, and 3 tbsp sugar in a bowl. Press firmly into the bottom of the prepared pan.

Bake the crust for 8 minutes, then remove and let cool while preparing the filling.

Beat cream cheese on low speed for 2 minutes until smooth, scraping the bowl often. Do not overbeat.

Gradually add 1 cup sugar while mixing on low speed until combined, about 1 minute.

Add eggs one at a time on low speed, mixing just until blended after each addition. Avoid overmixing to prevent air incorporation.

Stir in vanilla extract, lemon juice, and salt by hand until just combined.

Pour filling over the crust and smooth the top.

Place the cheesecake in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake for 60–70 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when the pan is gently shaken.

Turn off the oven and crack the door open 4 inches. Leave the cheesecake inside for 1 hour to cool gradually.

If using sour-cream topping, whisk together sour cream, 2 tbsp sugar, and 1/2 tsp vanilla. Spread evenly over the warm cheesecake.

Return to the still-warm oven (door open) for 5 minutes, then remove and cool completely on a rack.

Refrigerate the cheesecake in the pan for at least 8 hours or overnight before removing the springform collar.