Ingredients:

  • 200g graham cracker crumbs
  • 350g granulated sugar, divided
  • 115g unsalted butter, melted
  • 2g fine sea salt
  • 900g full-fat brick cream cheese, room temperature
  • 240g full-fat sour cream, room temperature
  • 15ml pure vanilla extract
  • 10ml fresh lemon juice
  • 4 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 20g all-purpose flour

Instructions:

  1. Wrap the exterior of a 9-inch springform pan in three layers of heavy-duty aluminum foil to ensure a watertight seal for the water bath.
  2. Combine graham cracker crumbs, 50g sugar, melted butter, and salt. Press firmly into the bottom and 1 inch up the sides of the pan. Bake at 175°C (350°F) for 10 minutes, then cool completely.
  3. Using a stand mixer with a paddle attachment, beat the softened cream cheese and remaining 300g sugar on low speed until perfectly smooth and no lumps remain.
  4. Incorporate the sour cream, vanilla extract, lemon juice, and flour on low speed, scraping the sides of the bowl to ensure even distribution.
  5. Add the eggs and egg yolk one at a time, mixing on the lowest speed just until combined to avoid incorporating excess air.
  6. Pour the batter over the cooled crust. Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
  7. Bake for 1 hour and 15 minutes. Turn off the oven when the edges are set but the center still has a gentle jiggle.
  8. Use the staggered cooling system: leave the cheesecake in the oven with the door cracked for 1 hour, then cool at room temperature before refrigerating overnight.