Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 5 tbsp (70g) Unsalted butter, melted
  • 2 tbsp (25g) Granulated sugar
  • 0.25 tsp Sea salt
  • 32 oz (900g) Full-fat block cream cheese, softened
  • 1 cup (200g) Granulated sugar
  • 1 cup (240g) Full-fat sour cream, room temperature
  • 1 tbsp Vanilla bean paste
  • 1 tsp Fresh lemon juice
  • 4 Large eggs, room temperature

Instructions:

  1. Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, melted butter, 2 tbsp sugar, and salt until it resembles wet sand.
  2. Press the mixture firmly into the bottom and 1 inch up the sides of a 9 inch springform pan. Use the bottom of a flat measuring cup to get a tight, even layer.
  3. Bake the crust for 10 minutes until fragrant and slightly golden. Remove from oven and let it cool completely on a wire rack.
  4. Lower the oven temperature to 300°F (150°C). This lower temp is key for a creamy, crack free interior.
  5. In a stand mixer fitted with a paddle attachment, beat the 32 oz softened cream cheese and 1 cup sugar on low speed until perfectly smooth and emulsified.
  6. Add the sour cream, vanilla, and lemon juice. Mix on low speed until combined, scraping down the sides of the bowl frequently.
  7. Add eggs one at a time, mixing on the lowest speed just until the yellow disappears to avoid incorporating air.
  8. Pour the batter into the cooled crust. Bake at 300°F for 65-75 minutes until the edges are set but the center still has a slight wobble.
  9. Turn off the oven and crack the door slightly. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
  10. Remove from oven, cool to room temperature on a wire rack, then refrigerate for at least 6 hours (preferably overnight) before serving.