Ingredients:

  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 0.5 tsp ground cinnamon
  • 0.25 tsp sea salt
  • 32 oz cream cheese, room temperature
  • 0.75 cup granulated sugar
  • 1 cup full-fat Greek yogurt, room temperature
  • 1 tbsp vanilla extract
  • 1 tsp lemon juice
  • 4 large eggs, room temperature
  • 2 tbsp all-purpose flour

Instructions:

  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, 5 tbsp melted butter, 1 tbsp sugar, cinnamon, and salt. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
  2. Wrap the cooled springform pan in three layers of heavy-duty aluminum foil to create a waterproof barrier for the water bath.
  3. In a stand mixer, cream 32 oz room temperature cream cheese and 0.75 cup sugar on medium speed until the texture is completely smooth and glossy, which usually takes about 3 minutes.
  4. Add Greek yogurt, vanilla, and lemon juice; mix until emulsified.
  5. Add eggs one at a time on low speed, mixing just until combined to avoid incorporating excess air.
  6. Sift in 2 tbsp all-purpose flour and fold it in with a silicone spatula by hand. This ensures the flour doesn't clump up and provides just enough starch to keep the cake stable during the long bake.
  7. Pour batter into the crust. Place the pan inside a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
  8. Bake at 325°F for 1 hour 15 minutes (75 minutes). Turn off the oven, crack the door, and let cool in the water bath for 1 hour before refrigerating for at least 8 hours.