New York Cheesecake

Instructions

1. Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil so no water can seep in.
2. Stir the graham cracker crumbs, melted butter, and 2 tablespoons of the sugar together until the crumbs hold their shape when pressed. Press firmly into the bottom of the pan and bake 10 minutes, then set aside to cool.
3. Beat the cream cheese on medium-low about 3 minutes, scraping the bowl often, until completely smooth. Keeping the speed low here is what prevents the air bubbles that crack a cheesecake.
4. Add the remaining 1 1/3 cups sugar, the flour, and the salt, and beat just until combined.
5. Beat in the eggs one at a time, mixing only until each disappears into the batter. Stir in the sour cream, vanilla, and lemon zest.
6. Pour the filling over the cooled crust. Set the pan inside a roasting pan and pour boiling water halfway up the sides of the springform.
7. Bake 1 hour 10 minutes to 1 hour 20 minutes, until the outer 2 inches look set and the center still jiggles slightly when nudged.
8. Turn the oven off, crack the door open, and leave the cheesecake inside 1 hour. Cooling it slowly is the other half of keeping the surface from splitting.
9. Lift it out of the water bath, cool to room temperature, then refrigerate at least 8 hours or overnight before unmolding. A cold cheesecake slices cleanly; a warm one does not.