Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 5 tbsp (70g) Unsalted butter, melted
  • 2 tbsp (25g) Granulated sugar for crust
  • 0.25 tsp Sea salt
  • 32 oz (900g) Full-fat Cream Cheese, room temperature
  • 1 cup (200g) Granulated sugar for filling
  • 1 cup (240g) Full-fat sour cream, room temperature
  • 1 tbsp Vanilla bean paste
  • 2 tsp Fresh lemon juice
  • 4 Large eggs, room temperature
  • 2 tbsp (15g) Cornstarch

Instructions:

  1. Heat your oven to 325°F (160°C). Combine graham cracker crumbs, 2 tbsp sugar, sea salt, and melted butter until it resembles wet sand.
  2. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 12 minutes until golden, then remove and let cool completely.
  3. Lower the oven temperature to 325°F (160°C). Wrap the exterior of the cooled springform pan in three layers of heavy-duty aluminum foil to prevent water leakage.
  4. In a stand mixer with a paddle attachment, beat the cream cheese and 1 cup sugar on medium-low speed until completely smooth and lump-free.
  5. Scrape the bowl and add sour cream, vanilla, lemon juice, and cornstarch. Mix until combined.
  6. Add eggs one at a time, mixing on low speed just until incorporated to avoid incorporating excess air.
  7. Pour the batter into the prepared crust. Place the springform pan into a large roasting pan and fill the roasting pan with hot water halfway up the sides of the foil-wrapped pan.
  8. Bake for 90 minutes. Turn off the oven, crack the door slightly, and let the cheesecake sit in the oven for 1 hour to cool gradually.
  9. Remove from the water bath and chill in the refrigerator for at least 6 hours before serving.