Equipment
Ingredients
Graham Cracker Crust
- 200 g graham crackers
- 30 g granulated sugar
- 1 g salt
- 70 g unsalted butter, melted and slightly cooled
Cheesecake Filling
- 900 g cream cheese, softened at room temperature
- 200 g granulated sugar
- 160 g sour cream, room temperature
- 10 ml vanilla extract
- 15 ml lemon juice, freshly squeezed
- 4 large eggs, room temperature
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F). Lightly grease the bottom and sides of a 23cm springform pan.
In a food processor, pulse the graham crackers until they form fine, even crumbs.
Transfer the crumbs to a mixing bowl. Add the granulated sugar, salt, and melted butter. Mix thoroughly until the mixture resembles wet sand and holds its shape when squeezed.
Pour the crumb mixture into the prepared springform pan. Use the flat bottom of a drinking glass or measuring cup to press the crumbs firmly into an even layer on the bottom and slightly up the sides of the pan.
Bake the crust at 175°C (350°F) for 10 minutes until lightly fragrant and set. Remove from the oven and let cool completely on a wire rack. Reduce the oven temperature to 160°C (320°F).
Once the pan has cooled, tightly wrap the outside of the springform pan with three seamless layers of heavy-duty aluminum foil. This waterproofing step is essential for the water bath.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium-low speed until completely smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl to ensure no lumps remain.
Add the granulated sugar to the cream cheese and beat on low speed until combined and smooth.
Add the sour cream, vanilla extract, and lemon juice. Blend on low speed just until completely incorporated, scraping the bowl once more.
With the mixer on the lowest possible speed, add the eggs one at a time. Wait until each egg is almost completely mixed in before adding the next. Stop mixing as soon as the final egg is incorporated.
Pour the filling over the cooled graham cracker crust and smooth the top with a spatula. Place the foil-wrapped springform pan into the large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
Carefully transfer the roasting pan to the oven. Bake at 160°C (320°F) for 1 hour and 15 minutes.
Turn the oven off. Leave the cheesecake in the oven with the door cracked open about 3 centimeters for 1 hour. This gradual cooling prevents the sudden temperature change that causes surface cracks.
Remove the roasting pan from the oven, then carefully lift the springform pan out of the water bath. Remove the foil wrappers. Let the cheesecake cool at room temperature for another 30 minutes, then transfer to the refrigerator. Chill uncovered for at least 6 hours, or preferably overnight, to fully set.
Chef's Notes
- Room temperature ingredients are non-negotiable for cheesecake. Cold cream cheese will inevitably result in a lumpy batter.
- The water bath (bain-marie) creates a humid environment in the oven, which ensures gentle, even cooking and prevents the edges from drying out while the center sets.
- For exceptionally clean slices, heat a sharp, thin-bladed knife under hot running water, wipe it dry, and slice. Repeat the heating and wiping between every single cut.
- To test doneness, gently tap the side of the pan with a wooden spoon. The outer edges should be firm, while the center should move like gelatin. It will finish setting as it cools.
Storage
Refrigerator: 5 days — Store tightly wrapped in plastic wrap or an airtight container to prevent the surface from drying out or absorbing refrigerator odors.
Freezer: 1 month — Wrap individual slices tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before serving.
