New York Cheesecake
Locale: USA 
Source: Ruth Reichl, Garlic and Sapphires
[p. 20] [link]
- 1.5 c graham cracker crumbs (about 6 oz)
- 1 c sugar
- 0.5 c melted unsalted butter
- 1.5 lbs cream cheese, preferably without gum, at room temperature
- 4 eggs
- 3 tsp vanilla
- grated zest of one lemon
- 2 c sour cream
Preheat oven to 350F.
Mix graham crackers with 0.25 c sugar and melted butter, and press into bottom and sides of a 9-inch ungreased springform pan. Chill while preparing filling.
Beat cream cheese, 0.5 c sugar, eggs, 2 tsp vanilla, and lemon zest until smooth. Pour into chilled crust and bake 50 minutes to an hour, or until the cheese is set and starting to turn golden in spots. Remove from oven (leave oven on) and cool for about 15 minutes on a wire rack.
Stir together sour cream, remaining 0.25 c sugar, remaining 1 tsp vanilla, and spread over cooled cake. Return to oven for 12 minutes until glossy and set.
Cool completely, cover, and chill at least 8 hours.