Best New York Cheesecake

Leave the cream cheese at room temperature to soften it.Prepare hot water for a water batch.Melt butter. Coat a thin layer of soft butter inside the 9-inch pan. (The cheesecake comes out of the pan more easily when a thin layer of butter is applied.)

Mix the ingredients: Crush graham crackers in a ziplock with a rolling pin (or use a food processor). Mix the crushed graham crackers, melted butter, and sugar in a bowl until well blended.

Form the crust on the pan: Press it on the prepared pan with a solid and flat item, like a measuring cup, to form a crust. Press it firmly, as the crust could crack later if it's not pressed well.

Prebake it (optional): Cover the sides of the pan with a few layers of aluminum foil (or an oven bag). Do this very gently to prevent the foil from getting torn and causing water leaks (hence a soggy crust!) Bake (Preheated) at 340ºF (171ºC) for about 8 mins until the edges are slightly golden brown. Let it cool completely before use.When you are not baking it, chill it in the fridge until right before use.

Mix cream cheese and sugar: Mix room temperature cream cheese in a large bowl until smooth. Add granulated sugar and mix until smooth again.

Add sour cream and heavy cream: Whisk in sour cream and heavy cream until smooth. Scrape down the sides and bottom of the bowl to ensure everything is evenly blended.

Add cornstarch and eggs: Whisk in the cornstarch until no lumps remain. Add yolks and whole eggs and whisk well until evenly incorporated. Do not whip too much to prevent it from holding too many air bubbles.

Add vanilla extract and lemon juice: Mix until combined. Scrape the sides and bottom of the bowl with a rubber spatula at the end to ensure everything is evenly blended.

Pour the cheesecake batter into the prepared pan. Lay a thin towel or kitchen paper on a roasting pan, then place the cheesecake pan on top. Place it on an oven rack and pour hot water into a roasting pan to about 1/3 the height of the springform pan.

Bake the cheesecake: Bake (Preheated) at 340ºF (171ºC) for 30 minutes with a water bath. Turn it down to 310ºF (154ºC) and bake for another 65 - 75 minutes, until the surface of the cheesecake wobbles like pudding or jello when you tap the side gently. Do not open the oven door while baking to get the best result. Turn off the heat, leave it open about an inch with a wooden spoon, and wait for 30 minutes before taking it out of the oven. This will ensure the cheesecake is cooked through the center.Today, I baked it at 340ºF (171ºC) for the first 30 minutes because I like nice golden caramelization on the surface. But you can also start baking it at 310ºF (154ºC) if you prefer not to brown it. Bake a little bit longer in that case!

Chill it completely: Let the cheesecake cool on a cooling rack. Chill in the refrigerator for more than 6 hours before removing it from the pan.

Remove the cheesecake from the pan: Carefully insert a small cake spatula or petty knife along the side of the pan. Remove the side of the springform pan. Insert an extensive cake palette under the crust and carefully detach it from the bottom of the pan. Transfer the cake to a plate or cake board using the palette.