Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 32 ounces (900g) cream cheese, full-fat, softened
  • 1 ¾ cup (350g) granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup (240ml) sour cream, full-fat, room temperature

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the springform pan. Chill crust for 1 hour.
  2. Preheat oven to 325°F (160°C). Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
  3. Beat cream cheese until smooth and creamy. Gradually add sugar and mix until combined. Mix in vanilla and salt.
  4. Add eggs one at a time, mixing on low speed after each addition. Do not overmix.
  5. Gently fold in sour cream until just combined.
  6. Pour the filling over the prepared crust. Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan, reaching halfway up the sides of the springform pan.
  7. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly. (Internal temperature should be around 150°F/65°C).
  8. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
  10. Run a thin knife around the edge of the cheesecake before releasing it from the springform pan. Serve chilled.