Ingredients
Crust
- 190g Graham Crackers (12 full sheets)
- 3 tbsp granulated sugar (35g)
- 5 tbsp melted unsalted butter (70g)
Cheesecake Filling
- 32 oz full-fat cream cheese (4 blocks, 8oz each / 910g), room temperature
- 1 ½ cups granulated sugar (325g)
- ½ tsp salt
- 1 tsp vanilla bean paste (or vanilla extract)
- 4 large eggs, room temperature
- ½ cup full-fat heavy cream (120g), room temperature
- 1 cup full-fat sour cream (240g), room temperature
- 2-3 tbsp freshly squeezed lemon juice
For Serving (Optional)
- Extra heavy cream or fresh berries for decoration
Instructions
- Bring Ingredients to Room Temperature: Ensure all ingredients, especially the cream cheese, eggs, heavy cream, and sour cream, are at room temperature to achieve a smooth and lump-free batter.
- Prepare the Oven and Pan: Preheat your oven to 325°F (conventional, no fan). Lightly brush softened butter inside a 9-inch springform pan and line the base with a parchment paper circle. Also, line the sides with a parchment strip. Wrap the pan tightly with 2-3 sheets of aluminum foil on the outside to prevent water from leaking during the water bath.
- Make the Crust: In a food processor, pulse the graham crackers and granulated sugar until they become fine crumbs. Add the melted butter and pulse a few times until everything is evenly combined.
- Form the Crust: Transfer the crust mixture into the prepared pan and press it firmly and evenly with the back of a measuring cup to create a compact crust. You may push a little on the sides or keep it all at the bottom for a thicker crust layer.
- Bake the Crust: Place the crust in the preheated oven and bake for about 7-8 minutes, until slightly golden. Remove from the oven and set aside to cool slightly while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the room temperature cream cheese until very smooth and creamy, scraping down the bowl as needed. Add the sugar and salt, mixing until combined. Stir in the vanilla bean paste. Add the eggs one at a time, mixing slowly after each addition to avoid incorporating too much air.
- Add Cream and Sour Cream: Mix in the heavy cream and sour cream until just combined. Finally, add the freshly squeezed lemon juice and gently fold it in to balance the richness of the cheesecake.
- Assemble and Bake: Pour the cheesecake filling over the baked crust in the springform pan. Place the pan into a larger roasting pan or deep baking tray. Fill the outer pan with hot water to create a water bath, reaching about halfway up the sides of the springform pan. This prevents cracks and ensures even baking.
- Bake the Cheesecake: Bake at 325°F for about 55-70 minutes. The edges should be set, but the center will still have a slight wobble when you gently shake the pan. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Cool and Chill: Remove the cheesecake from the water bath and springform pan. Cool it completely to room temperature, then refrigerate for at least 8 hours or overnight to fully set and develop flavor.
- Serve: Before serving, garnish with extra heavy cream or fresh berries if desired. Slice with a hot knife for clean cuts.
Notes
- For a sugar-free crust, omit the sugar in the crust section; the butter will still hold the crumbs together nicely.
- Room temperature ingredients are critical for a smooth and crack-free cheesecake.
- Vanilla bean paste offers superior flavor compared to vanilla extract but can be substituted if unavailable.
- Wrapping the springform pan in aluminum foil prevents water from the water bath from leaking into the crust.
- Water bath baking helps keep the cheesecake moist and prevents cracks on the surface.
- Use a hot knife to slice cheesecake for cleaner pieces.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
