Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 2 tbsp (25g) Granulated sugar
  • 1 pinch Fine sea salt
  • 6 tbsp (85g) Unsalted butter, melted
  • 32 oz (900g) Full-fat brick-style cream cheese, softened
  • 1 cup (200g) Granulated sugar
  • 1 cup (240g) Full-fat sour cream, room temperature
  • 1 tbsp Vanilla extract
  • 2 tsp Fresh lemon juice
  • 4 Large eggs, room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press firmly into the bottom and 1 inch up the sides of your 9-inch springform pan. Bake for 10 minutes, then let cool completely. Wrap the outside of the pan in three layers of heavy-duty foil to prevent water seepage.
  2. Lower oven heat to 325°F (160°C). Beat the softened cream cheese and sugar on medium-low speed until completely smooth, approximately 2 minutes, scraping the bowl constantly. Add sour cream, vanilla, and lemon juice.
  3. Add eggs one at a time, mixing on the lowest speed just until the yellow streaks disappear. Do not over-mix to avoid incorporating excess air.
  4. Pour the batter over the cooled crust. Place the foil-wrapped springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (bain-marie).
  5. Bake for 1 hour and 15 minutes. The edges should be set but the center should still wobble slightly like Jell-O.
  6. Turn off the oven and crack the door. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Remove from the water bath and cool on a wire rack until room temperature.
  7. Refrigerate the cheesecake for a mandatory 8 hours (or overnight) to allow the structure to set completely before slicing.