Ingredients:

  • 150g Graham cracker crumbs
  • 85g Unsalted butter, melted
  • 65g Granulated sugar (for crust)
  • 0.125 tsp Salt
  • 900g Full-fat brick cream cheese, softened
  • 200g Granulated sugar (for filling)
  • 240g Full-fat sour cream, room temperature
  • 5ml Pure vanilla extract
  • 10ml Fresh lemon juice
  • 4 Large eggs, room temperature

Instructions:

  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, 65g sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes until toasted, then cool completely.
  2. Lower oven to 325°F (160°C). Beat softened cream cheese and 200g sugar on medium-low speed for approximately 2 minutes until completely smooth. Add sour cream, vanilla, and lemon juice; mix until just combined.
  3. Incorporate eggs one at a time on the lowest speed, mixing only until the yellow disappears to avoid introducing excess air.
  4. Double-wrap the springform pan in heavy-duty foil. Place inside a large roasting pan. Pour batter into the pan. Add boiling water to the roasting pan until it reaches halfway up the sides of the springform pan.
  5. Bake for 75 minutes until edges are set but the center still jiggles slightly. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake sit in the water bath for 1 hour.
  6. Remove from the water bath and loosen the edges with a knife. Refrigerate for at least 8 hours or overnight to set completely.