Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 8 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 32 ounces full-fat cream cheese (4 packages, 8 oz each), softened to room temperature
- 1 ½ cups granulated sugar
- 2 tablespoon cornstarch
- 2 vanilla beans, split and scraped (or 1 ½ teaspoon pure vanilla extract)
- 1 teaspoon fresh lemon juice
- 5 large eggs, room temperature
- 2 cups full-fat sour cream, room temperature
- 8 tablespoon unsalted butter, melted and slightly cooled
Instructions
- Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- Combine the graham cracker crumbs, 3 tablespoons sugar, and melted butter in a bowl. Stir until the mixture resembles wet sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Use the flat bottom of a measuring cup to pack it tightly. Bake for 10 minutes, then set aside to cool.
- Beat the room-temperature cream cheese in a stand mixer fitted with the paddle attachment on medium speed for about 3 minutes, until completely smooth and no lumps remain.
- Add the sugar and cornstarch to the cream cheese. Mix on medium-low for 2 minutes, scraping down the sides of the bowl halfway through.
- Add the scraped vanilla bean seeds (or vanilla extract) and fresh lemon juice. Mix briefly to combine.
- Add the eggs one at a time on low speed, mixing just until each egg disappears into the batter. Don’t overmix at this stage or you’ll incorporate too much air.
- Pour in the melted butter and sour cream. Fold on the lowest speed setting for about 30 seconds, just until the batter is smooth and uniform.
- Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any air bubbles.
- Place the foil-wrapped springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- Bake at 325°F for 75 to 85 minutes. The cheesecake is done when the edges are set and the center still has a slight wobble, about a 2-inch jiggle in the middle.
- Turn the oven off, crack the door open slightly, and let the cheesecake sit inside for 1 hour. This gradual cooling is what prevents cracks.
- Remove from the water bath, run a thin knife around the edges of the pan, and let the cheesecake cool completely on a wire rack.
- Refrigerate for at least 6 hours, but overnight is best before slicing and serving.
Notes
- Don’t skip bringing your cream cheese, eggs, and sour cream to room temperature. Cold ingredients create lumps that are nearly impossible to fully smooth out.
- Always scrape down the sides and bottom of the bowl between each addition.
- If your crust browns too quickly, tent a piece of foil loosely over the top for the last 20 minutes of baking.
- For very clean slices, dip a sharp knife in hot water and wipe it dry between each cut.
- The slight jiggle in the center is correct. Don’t bake until the center looks fully set or it’ll be overbaked by the time it cools.
- A springform pan with sides at least 3 inches tall is worth using here to accommodate the full volume of filling.
- If you notice small cracks forming, don’t panic. A topping of sour cream thinned with a little sugar can cover them completely.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking (water bath)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 32 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 140 mg