Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 0.25 cup (50g) Granulated sugar for crust
  • 6 tbsp (85g) Unsalted butter, melted
  • 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 (15g) Vanilla extract
  • 2 tsp (10g) Fresh lemon juice
  • 3 tbsp (25g) All-purpose flour
  • 4 Large eggs, room temperature
  • 1 Large egg yolk, room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, 50g sugar, sea salt, and melted butter. Stir until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and 1-inch up the sides of the springform pan. Bake for 10 minutes until mahogany-colored and fragrant. Let cool completely.
  4. Wrap the outside of the cooled springform pan in three layers of heavy-duty aluminum foil to ensure the water bath does not seep into the crust.
  5. Lower oven temperature to 325°F (160°C). In a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese and 200g sugar on medium-low speed until completely smooth and lump-free.
  6. Add the sour cream, vanilla, lemon juice, and sifted flour. Mix on low speed until just combined, scraping down the sides of the bowl as needed.
  7. Add the eggs and egg yolk one at a time, mixing on the lowest speed after each addition just until incorporated. Do not over-mix to avoid trapping air.
  8. Pour the batter into the prepared crust. Place the springform pan into a large roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan.
  9. Bake for 75 minutes. Turn off the oven, crack the door slightly, and let the cheesecake cool inside the oven for 1 hour. Remove and refrigerate for at least 10 hours before serving.