Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • Pinch of salt
  • 32 ounces (900g) cream cheese, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 3/4 cup (175ml) heavy cream, at room temperature
  • 2 tablespoons sour cream, at room temperature

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
  2. Beat cream cheese and sugar until smooth and creamy. Mix in vanilla and salt.
  3. Add eggs one at a time, mixing well after each addition. Be careful not to overmix.
  4. Stir in heavy cream and sour cream until just combined.
  5. Wrap the bottom of the springform pan with aluminum foil (if using, to prevent leaks). Pour filling into the prepared crust.
  6. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan, halfway up the sides of the springform pan (water bath).
  7. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center is slightly jiggly.
  8. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the water bath and let cool completely at room temperature.
  9. Refrigerate for at least 4 hours, or preferably overnight, before serving.
  10. Run a thin knife around the edge of the pan before releasing the springform. Slice and serve chilled.