Ingredients
For the crust:
- 1 3/4 cups (230 grams) graham cracker crumbs (about 15 whole graham crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted
For the filling:
- 32 ounces (907 grams) cream cheese, completely softened to room temperature
- 1 1/4 cups (250 grams) granulated sugar
- 2/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature
- 1 lemon, zested
- 1 teaspoon fresh lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
For the topping:
- 12 ounces (340 grams) fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For baking the cheesecake:
- Boiling water, for the water bath
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F. Prepare a 9-inch springform pan for a water bath by wrapping it in three layers of heavy-duty aluminum foil to create a waterproof seal. Spray the pan with nonstick cooking spray.
- Make the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until moistened. Press firmly into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes, then cool on a wire rack while maintaining the oven temperature.
- Prepare the Filling: Beat softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and lump-free, scraping the bowl as needed. Add sugar and beat to combine. Mix in sour cream, lemon zest and juice, and vanilla, then add eggs one at a time, mixing just until combined without overmixing.
- Assemble and Bake: Pour the batter into the prepared pan and tap gently to release air bubbles. Place the springform pan into a larger roasting or deep sauté pan. Pour boiling water into the larger pan until it reaches halfway up the cheesecake pan sides. Bake at 325°F for about 1 hour and 15 minutes until the top looks slightly dry and the center jiggles but an instant-read thermometer registers 150°F.
- Cool in Oven: Turn off the oven and crack the oven door open about 1 inch (use a wooden spoon to hold it). Let the cheesecake cool inside the oven for 30 minutes to 1 hour to prevent cracks.
- Final Cooling and Refrigeration: Remove cheesecake from the oven and water bath. Unwrap the foil and transfer to a cooling rack. Run a flexible knife around the edges to loosen and cool completely at room temperature. Refrigerate in the pan, uncovered, for at least 5 hours or up to 3 days to chill fully.
- Prepare the Raspberry Topping: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook, stirring and breaking up raspberries, for 5 to 10 minutes until syrupy. Strain through a fine mesh to remove seeds. Cool and refrigerate covered for 1 hour before serving.
- Serve: Release the chilled cheesecake from the pan, transfer to a serving plate, and top with raspberry sauce or other desired toppings. Slice with a sharp knife dipped in hot water and wiped clean between cuts for neat slices. Serve and enjoy.
Notes
- Use room temperature ingredients to ensure a smooth batter and to avoid lumps.
- The water bath prevents cracks by keeping the cake moist and baking it gently.
- Do not overmix after adding eggs to avoid incorporating too much air which can cause cracking.
- Opening the oven door slightly during cooling stops rapid temperature changes that cause cracks.
- Storing the cake uncovered in the fridge avoids condensation and keeps texture perfect.
- Reheating the knife under hot water between slices helps achieve clean cuts.
- The topping is thin and syrupy; for thicker consistency, cook longer until reduced more.
- Prep Time: 30 minutes
- Cook Time: 2 hours 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
