Ingredients:

  • ½ cups graham cracker crumbs (150g)
  • ¼ cup granulated sugar (50g) for crust
  • tablespoons unsalted butter, melted (85g) for crust
  • (8-ounce) blocks full-fat cream cheese, softened to room temperature (904g)
  • ¼ cups granulated sugar (250g) for filling
  • large eggs, room temperature
  • ½ cup full fat sour cream, room temperature (120ml)
  • ¼ cup heavy cream (35% fat), room temperature (60ml)
  • teaspoon vanilla extract
  • teaspoon fresh lemon zest
  • tablespoon all-purpose flour

Instructions:

  1. Preheat oven to 350°F (175°C). Thoroughly grease a 9-inch springform pan. Wrap the outside bottom of the pan securely with 2–3 layers of heavy-duty foil to prevent water seepage.
  2. Make the Crust: Combine graham crumbs, ¼ cup sugar, and melted butter. Press firmly and evenly into the bottom of the prepared pan. Bake for 8–10 minutes until fragrant. Cool completely.
  3. Prepare the Water Bath: Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Mix the Filling: In a stand mixer, beat the softened cream cheese on medium-low speed until completely smooth. Gradually add the sugar, beating until just combined. Mix in the sour cream, heavy cream, vanilla, lemon zest, and flour until just incorporated.
  5. Add Eggs: Add the eggs one at a time, mixing only until the yolk disappears after each addition. Stop mixing immediately once the last egg is incorporated to avoid incorporating excess air.
  6. Assemble and Bake: Pour the filling over the cooled crust. Gently tap the pan on the counter to release large air bubbles. Place the roasting pan into the oven, then carefully pour boiling water into the roasting pan until it reaches about 1 inch up the side of the springform pan.
  7. Bake: Bake at 350°F (175°C) for 15 minutes. Reduce the oven temperature to 250°F (120°C) and bake for an additional 45–60 minutes until the edges are set but the center still has a slight wobble.
  8. Cool Down: Turn the oven OFF. Prop the oven door open 2–3 inches using a wooden spoon and allow the cheesecake to cool inside the turned-off oven for 1 hour.
  9. Final Chill: Remove the cheesecake from the water bath and foil. Cool completely on the counter (about 1 hour). Cover loosely and chill in the refrigerator for a minimum of 8 hours, preferably overnight, before serving.