Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp granulated sugar
  • 0.25 tsp sea salt
  • 32 oz (900g) full-fat brick-style cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, room temperature
  • 1 tbsp pure vanilla extract
  • 2 tsp fresh lemon juice
  • 4 large eggs, room temperature

Instructions:

  1. Preheat your oven to 350°F. Mix the graham cracker crumbs, melted butter, 2 tbsp sugar, and salt until it feels like wet sand. Press the mixture firmly into the bottom and 1-inch up the sides of a 9-inch springform pan. Bake for 10 minutes until golden, then let cool completely.
  2. Reduce oven heat to 325°F. Using a stand mixer with a paddle attachment, beat the room-temperature cream cheese and 1 cup sugar on medium-low speed until completely smooth, approximately 2 minutes, scraping the bowl frequently.
  3. Add the sour cream, vanilla extract, and lemon juice. Mix on low speed until just combined.
  4. Add the eggs one at a time, mixing on low speed only until the yellow disappears to avoid incorporating excess air.
  5. Wrap the outside of the cooled springform pan in three layers of heavy-duty aluminum foil. Place the pan in a large roasting tray and pour boiling water into the tray until it reaches halfway up the sides of the pan.
  6. Bake in the center of the oven until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let cool gradually before chilling for at least 7 hours.