Ingredients:

  • ½ cups Graham Cracker Crumbs
  • ¼ cup Granulated Sugar (for crust)
  • tablespoons Unsalted Butter, melted (for crust)
  • blocks (8 oz each) Full-Fat Cream Cheese, softened completely
  • ½ cups Granulated Sugar (for filling)
  • Large Eggs, room temperature
  • ¾ cup Full-Fat Sour Cream or Crème Fraîche, room temperature
  • ¼ cup Cold Heavy Cream (35% fat)
  • teaspoon Vanilla Extract
  • teaspoon Lemon Zest, finely grated
  • tablespoons All-Purpose Flour

Instructions:

  1. Preheat oven to 350°F (175°C). Wrap the outside bottom and sides of a 9-inch springform pan securely in several layers of heavy-duty foil to prevent water seepage.
  2. For the Crust: Pulse cracker crumbs and ¼ cup sugar. Stream in melted butter until the mixture resembles wet sand. Press firmly and evenly into the base of the prepared springform pan. Bake for 10 minutes, then cool completely on a wire rack.
  3. Prepare the Water Bath: Boil a kettle of water. Place the foil-wrapped springform pan inside a large roasting pan.
  4. Mix the Filling: Beat the softened cream cheese on low speed until perfectly smooth. Scrape down the sides. Gradually add the 1 ½ cups sugar; mix until just combined. Beat in the sour cream, vanilla, and lemon zest.
  5. Gently whisk in the flour until just incorporated. Add the eggs one at a time, mixing on low speed only until each yolk disappears. STOP MIXING IMMEDIATELY once the last egg is incorporated to prevent adding air.
  6. Gently whisk the cold heavy cream into the batter by hand until smooth. Pour the filling over the cooled crust.
  7. Bake using the water bath: Carefully place the roasting pan onto the middle oven rack. Pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake at 350°F (175°C) for 15 minutes. Then, without opening the oven door, reduce the temperature to 250°F (120°C) and bake for another 55–65 minutes until the edges are set but the center jiggles slightly.
  9. Cooling Protocol: Turn the oven off. Prop the oven door open slightly (using a wooden spoon) and leave the cheesecake inside the cooling oven for 1 hour.
  10. Chill: Remove from the oven and water bath. Let cool on the counter for one hour. Run a thin knife around the edge of the pan to prevent sticking as it contracts. Cover loosely and refrigerate for a minimum of 6 hours, preferably overnight.