New York Style Cheesecake

                                                                           Crust:




2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)



1/4 cup (50 grams) granulated white sugar



1/2 cup (114 grams) unsalted butter, melted



Filling:



32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)



1 cup (200 grams) granulated white sugar



3 tablespoons (35 grams) all purpose flour



5 large eggs, room temperature



1/3 cup (80 ml) heavy whipping cream



1 tablespoon lemon zest



1 teaspoon pure vanilla extract



Topping:



1 cup (240 ml) sour cream (not low fat or fat free)



2 tablespoons (30 grams) granulated white sugar



1/2 teaspoon pure vanilla extract



Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.



Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.



Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools