New York Cheesecake

Butter the interior of a 10-inch springform pan liberally to start the preparation process. Double-wrap the exterior bottom and sides of the pan securely with heavy-duty aluminum foil, pleating and crimping the foil to allow it to fit the pan. By doing this, moisture cannot get in while baking.

Cream the Cheese and Butter: Combine the cream cheese and butter in a medium-sized bowl and beat until smooth and creamy. Mix this with the sour cream and egg mixture, beating until well combined.

Get your oven preheated. Set the baking rack in the middle of the oven and heat it to 300 degrees Fahrenheit.

Combine the brown sugar, salt, and graham cracker crumbs in a medium-sized bowl. Using a fork or rubber spatula, whisk the mixture after adding the melted butter until it is all moistened. Press firmly into the bottom and up the sides of the springform pan that has been prepped. Bake for 11 to 13 minutes, or until the edges start to faintly brown. Place aside to cool fully.

Blend Sour Cream with Eggs: Using an electric mixer, thoroughly incorporate the sour cream and eggs in a large mixing basin.

Mix in the flavorings: Stir in the sugar, cornstarch, zest, and vanilla essence. Beat well for around two minutes.

Bake: Transfer the batter into the ready springform pan. After setting the pan inside a roasting pan, carefully fill the roasting pan with hot tap water until it comes halfway up the springform pan's edges.  a knife inserted in the center to come out clean, bake for two hours and fifteen minutes.

Keep it cool and relaxed: After removing the pan from the water bath, carefully peel off the aluminum foil surrounding it. Allow it to cool entirely at ambient temperature, which should take around four hours. Cover and refrigerate until very cold. Chill the cheesecake overnight for the best flavor and texture.