Foolproof New York cheese cake



  1. Set over to 325 F, and brush base of 9" spring-form tin with butter.
  2. Process crackers & sugar in food processor until finely crushed.
  3. Add flour and salt, and pulse twice.
  4. Add melted butter and pulse until well mixed.
  5. Press into base of spring-form tin. Firmly pack with ramekin.
  6. Back for 13 minutes until fragant & beginning to brown around edges.
  7. Transfer to rimmed baking sheet.


  1. Set oven to 200 F
  2. Beat cream cheese, half sugar, and salt until combined.
  3. Beat in remaining sugar, until well mixed.
  4. Add sour cream, lemon juice, and vanilla. Mix well.
  5. Add egg yolks, mix well.
  6. Add eggs two at a time, mixing well after each addition.
  7. Pour filling through fine mesh strainer.
  8. Pour into prepared tin.
  9. Set aside for 10 minutes, then pop any bubbles.
  10. Bake for 45 minutes, then pop any bubbles.
  11. Bake 2 1/4-3/4 hours, until center is 165 F.
  12. Remove from oven, and set oven to 500 F.
  13. When oven at temp, bake on upper rack, 4-12 minutes until browned.
  14. Let cool until barely warm (2-3 hours).
  15. Wrap tightly in gladwrap and refridgerate for at least 6 hours.