Classic New York Cheesecake

Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil if using a water bath. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then remove and allow the crust to cool slightly.

In a large mixing bowl, beat the softened cream cheese until completely smooth. Add the sugar and flour, mixing until well combined. Mix in the sour cream, vanilla extract, and lemon juice. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing to help prevent cracks.

Pour the filling over the cooled crust and smooth the top. Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides. Bake for 70–75 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.

Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight. Carefully remove the springform ring before slicing. Serve plain or top with fresh strawberries, blueberries, raspberry sauce, caramel sauce, or whipped cream.