• Prep time: 30 minutes
  • Bake time: 1 hour 15 minutes
  • Cooling/Chilling time: 8 hours (minimum)
  • Yield: 12–16 slices
  • Pan Size: 9-inch (23 cm) Springform Pan

Equipment Needed

  • 9-inch Springform Pan
  • Heavy-duty Aluminum Foil (18-inch wide works best)
  • Large Roasting Pan (for the water bath)
  • Electric Stand Mixer or Hand Mixer
  • Rubber Spatula

Ingredients

For the Graham Cracker Crust

  • 1 ½ cups (150g) Graham cracker crumbs (approx. 10–12 full sheets, finely crushed)
  • ¼ cup (50g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • ¼ tsp Fine sea salt

For the Cheesecake Filling

  • 32 oz (900g/4 blocks) Full-fat cream cheese, room temperature (brick-style, e.g., Philadelphia)
  • 1 cup (200g) Granulated sugar
  • 1 cup (240g) Full-fat sour cream, room temperature
  • 1 tsp Pure vanilla extract
  • 1 tsp Fresh lemon juice
  • 1 tsp Fresh lemon zest (finely grated)
  • 3 tbsp All-purpose flour
  • 4 large Eggs, room temperature
  • 1 large Egg yolk, room temperature

Step-by-Step Instructions

Step 1: Prep the Oven and Springform Pan

  1. Position an oven rack in the lower-third section of your oven. Preheat to 325°F (160°C).
  2. Lightly grease the bottom and sides of a 9-inch springform pan.
  3. Water-proof the pan: Wrap the outside bottom and sides of the springform pan with 3 to 4 overlapping layers of heavy-duty aluminum foil to ensure no water leaks in during the water bath.

Step 2: Make and Bake the Crust

  1. In a medium bowl, combine the Graham cracker crumbs, sugar, melted butter, and salt. Stir until the mixture resembles wet sand.
  2. Pour the crumbs into the prepared pan. Press firmly and evenly into the bottom and slightly up the sides using the bottom of a measuring cup.
  3. Bake for 10 minutes at 325°F (160°C). Remove from the oven and set aside to cool completely while making the filling.

Step 3: Prepare the Filling

Crucial Tip: Beat at low speed throughout the process to avoid introducing excess air bubbles, which cause cracks during baking.

  1. In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the room-temperature cream cheese and sugar together on low speed for 2 minutes until smooth and creamy. Scrape down the sides and bottom of the bowl.
  2. Add the sour cream, vanilla extract, lemon juice, lemon zest, and flour. Beat on low speed just until combined and smooth.
  3. Add the eggs and egg yolk one at a time, mixing on low speed after each addition just until blended. Do not overmix.

Step 4: Assemble and Prepare the Water Bath

  1. Pour the cream cheese mixture over the cooled crust. Smooth the top with a spatula.
  2. Place the wrapped springform pan inside a large, high-sided roasting pan.
  3. Bring 2–3 quarts of water to a boil. Carefully pour the boiling water into the roasting pan around the springform pan, reaching about halfway up the sides of the cheesecake pan.

Step 5: Bake and Gentle Cool Down

  1. Bake at 325°F (160°C) for 70 to 80 minutes.
    • How to test for doneness: The edges should look set and slightly puffed, but the center (about 2–3 inches in the middle) should still have a gentle wobble when you lightly shake the pan.
  2. Turn off the oven, crack the oven door open slightly (about 1–2 inches), and let the cheesecake sit inside the warm oven for 1 hour. This gradual cooling prevents the top from cracking.

Step 6: Chill

  1. Carefully remove the springform pan from the water bath, remove the aluminum foil, and place the cheesecake on a wire rack.
  2. Run a thin knife gently around the inside rim of the pan to loosen the edges (this prevents sticking as it shrinks while cooling).
  3. Let it cool completely at room temperature (about 1–2 hours).
  4. Cover loosely with plastic wrap and refrigerate for at least 8 hours, preferably overnight.

How to Slice Cleanly

  • Remove the outer ring of the springform pan before serving.
  • Use a long, sharp knife dipped in hot water, wiped dry with a paper towel before every single cut.

Baker’s Tips for Success

  • Room Temperature Ingredients: Make sure the cream cheese, sour cream, and eggs are at true room temperature (leave them out for 1 to 2 hours before baking). Cold ingredients cause lumps and require over-beating.
  • Low Speed is Key: Over-whipping introduces air, causing the cake to puff up like a souffle in the oven and collapse/crack as it cools.
  • Do Not Skip the Water Bath: The humidity regulates baking heat, resulting in a silkier texture and crack-free top.