Ingredients:

  • 1 1/2 cups Graham Cracker Crumbs
  • 1/4 cup Granulated Sugar (for crust)
  • 6 Tablespoons Unsalted Butter, melted
  • 1/4 teaspoon Fine Sea Salt (for crust)
  • 4 (8-ounce) blocks Full-Fat Cream Cheese, softened, room temperature
  • 1 1/2 cups Granulated Sugar (for filling)
  • 1/2 cup Full-Fat Sour Cream, room temperature
  • 4 Large Eggs, room temperature
  • 1 Egg Yolk, room temperature
  • 1 Tablespoon Pure Vanilla Extract
  • 1 teaspoon Lemon Zest (optional)

Instructions:

  1. Prep the Oven and Pan: Preheat the oven to 325°F (160°C). Wrap the exterior bottom and sides of the 9-inch springform pan tightly with 2–3 layers of heavy-duty foil to create a waterproof barrier for the water bath.
  2. Make the Crust: Combine the graham cracker crumbs, sugar, and salt in a bowl. Pour in the melted butter and mix until uniformly moistened.
  3. Press and Bake: Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Blind-bake for 8–10 minutes. Set aside to cool slightly.
  4. Cream the Cheese: Using a paddle attachment, beat the room-temperature cream cheese on medium speed until perfectly smooth, scraping down the bowl repeatedly (3–5 minutes). Ensure there are no lumps.
  5. Incorporate Sugar: Gradually add the granulated sugar and beat until just combined and smooth.
  6. Add Wet Flavourings: Mix in the sour cream, vanilla extract, and lemon zest (if using). Beat only until smooth.
  7. Add Eggs (Crucial Step): Whisk the eggs and extra yolk in a small bowl. Pour the egg mixture into the cream cheese mixture and mix on very low speed—just until combined. Stop immediately once the last streak of yolk disappears to prevent cracking.
  8. Fill the Pan: Pour the prepared filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles trapped inside.
  9. Set Up the Water Bath: Place the foil-wrapped cheesecake pan inside a large roasting pan. Carefully place the roasting pan into the preheated oven.
  10. Pour Water: Pour boiling water into the roasting pan until the water reaches about halfway up the sides of the cheesecake pan.
  11. Bake: Bake for 1 hour 15 minutes to 1 hour 30 minutes. The edges should be set, but the center (about 2–3 inches) should still have a slight wobble.
  12. Cool Down: Turn the oven off. Leave the cheesecake inside the water bath with the oven door propped open for 1 hour. This slow cooling prevents temperature shock and cracks.
  13. Transfer: Remove the cheesecake from the oven and the water bath. Remove the foil wrap. Let cool completely on a wire rack at room temperature for another 30 minutes.
  14. The Wait: Cover the cheesecake loosely with plastic wrap and refrigerate for a minimum of 8 hours, or preferably overnight, to fully set.
  15. Unmold and Serve: Before serving, run a thin, hot knife around the inner edge of the pan before unclamping the springform. Slice and serve cold.