Ingredients:

  • 1 ½ cups (150g) Graham Cracker Crumbs
  • ¼ cup (50g) Granulated Sugar (for crust)
  • 6 Tablespoons (90g) Unsalted Butter, melted
  • 4 blocks (32 oz / 904g total) Full-Fat Cream Cheese, softened
  • 1 ½ cups (300g) Granulated Sugar (for filling)
  • 1 cup (240g) Sour Cream, room temperature
  • ½ cup (120ml) Heavy Cream (35% fat)
  • 4 Large Eggs, room temperature
  • 1 Large Egg Yolk, room temperature
  • 2 teaspoons Vanilla Extract
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Tablespoon Cornstarch (or All-Purpose Flour)
  • Pinch of Fine Sea Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Wrap the outside bottom and sides tightly with two layers of heavy-duty foil for the water bath.
  2. Make the Crust: Combine cracker crumbs, ¼ cup sugar, and melted butter. Press mixture firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 8–10 minutes until fragrant. Remove and let cool.
  3. Prepare the Water Bath: Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Mix the Filling: Beat the softened cream cheese on low speed until perfectly smooth. Gradually beat in the 1 ½ cups of sugar until just combined.
  5. Incorporate Wet Ingredients: Beat in the sour cream, heavy cream, vanilla, and lemon juice until smooth, scraping down the sides frequently.
  6. Add Stabilizers: In a separate bowl, whisk the cornstarch and salt into the 4 eggs and 1 yolk until just blended. Gently fold this egg mixture into the cream cheese base, mixing only until just incorporated. Do not overmix.
  7. Fill and Water Bath: Pour the batter over the cooled crust. Place the roasting pan onto the oven rack. Carefully pour boiling water into the roasting pan until the water reaches about halfway up the side of the springform pan.
  8. Bake Slowly: Bake at 350°F (175°C) for 15 minutes. Then, reduce the oven temperature to 250°F (120°C) and continue baking for 45–60 minutes, until the edges are set but the centre still has a slight wobble.
  9. Slow Cooling: Turn the oven off. Prop the oven door open slightly and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
  10. Chill Thoroughly: Remove the cheesecake from the water bath, remove the foil, and let it cool to room temperature (about 1 hour). Cover loosely and refrigerate for a minimum of 4 hours, preferably overnight, before serving.