Ingredients:

  • 200g Graham cracker crumbs
  • 60g unsalted butter, melted
  • 25g granulated sugar
  • 1g sea salt
  • 680g full-fat cream cheese, softened
  • 200g granulated sugar
  • 120ml full-fat sour cream
  • 15ml pure vanilla extract
  • 2ml fresh lemon juice
  • 3 large eggs

Instructions:

  1. Preheat oven to 350°F (180°C). Combine graham cracker crumbs, 25g sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden, then let cool completely.
  2. Reduce oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese and 200g sugar on low speed until completely smooth, ensuring no air is whipped into the batter.
  3. Mix in the sour cream, vanilla extract, and lemon juice until fully combined.
  4. Add the eggs one at a time, mixing on low speed just until the yellow yolk disappears to maintain a dense, creamy structure.
  5. Pour the filling over the cooled crust. Bake for 45-55 minutes until the edges are set and slightly puffed, but the center still jiggles slightly.
  6. Turn off the oven and crack the door open 1 inch. Allow the cheesecake to cool slowly in the oven for one hour to prevent cracking, then refrigerate for at least 6 hours.