Ingredients:

  • ½ cups Graham Cracker Crumbs (150g)
  • ¼ cup Granulated Sugar (50g) (for crust)
  • tablespoons Unsalted Butter, melted (85g) (for crust)
  • (8-oz) blocks Full-Fat Cream Cheese, room temperature (904g)
  • ½ cups Granulated Sugar (300g) (for filling)
  • ¾ cup Full-fat Sour Cream, room temperature (180ml)
  • ¼ cup Heavy Cream, room temperature (60ml)
  • Large Eggs, room temperature
  • Egg Yolks, room temperature
  • teaspoon Pure Vanilla Extract (5ml)
  • tablespoon Fresh Lemon Juice (15ml)
  • ¼ teaspoon Fine Sea Salt (1.5g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Wrap the outside bottom and sides securely in heavy-duty foil (this is crucial for the water bath).
  2. Make the Crust: Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press mixture firmly into the base and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then let cool completely.
  3. Prepare the Water Bath (Bain-Marie): Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Mix the Filling: In a large bowl, beat the room-temperature cream cheese until completely smooth. Gradually beat in the 1 ½ cups of sugar until just combined and fluffy. Do not overmix.
  5. Incorporate Wet Ingredients: Mix in the sour cream, heavy cream, vanilla, lemon juice, and salt until just incorporated.
  6. Add Eggs Gently: Add the eggs and extra yolks one at a time, mixing on low speed only until each is barely incorporated. Stop mixing as soon as the last streak of yolk disappears to avoid cracking.
  7. Fill and Smooth: Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.
  8. Bake: Place the roasting pan onto the oven rack. Carefully pour boiling water into the roasting pan until the water level comes about halfway up the side of the springform pan. Bake for 60–75 minutes.
  9. Test for Doneness: The edges should look set, but the centre 2–3 inches should still have a slight, gentle wobble.
  10. Cooling Phase 1: Turn the oven off. Prop the oven door open slightly and leave the cheesecake inside for 1 hour for a slow temperature drop.
  11. Cooling Phase 2: Remove from the water bath, remove the foil, and let cool on a wire rack to room temperature (about 1–2 hours). Once cool, cover loosely and chill in the refrigerator for at least 6 hours, preferably overnight.
  12. Serve: Run a thin, warm knife around the edge before releasing the springform ring. Slice and serve.