Ingredients
— The Crust —
2 cups (200g) graham cracker crumbs
½ cup (1 stick) unsalted butter, melted
¼ cup granulated sugar
— The Cheesecake Filling —
2 lbs (4 blocks / 900g) full-fat cream cheese, softened to room temperature
1 ½ cups (300g) granulated sugar
1 cup (240ml) sour cream (full fat), room temperature
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice (optional, for tang)
2 tablespoons cornstarch (or flour)
4 large eggs, room temperature
— Topping (Optional) —
Fresh strawberries, raspberries, or cherry pie filling
Instructions
1. **Prep Pan:** Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Wrap the bottom and sides of the pan tightly with 2–3 layers of heavy-duty aluminum foil (to prevent water from seeping in during the water bath).
2. **Make Crust:** In a medium bowl, mix the graham cracker crumbs, melted butter, and ¼ cup sugar until it looks like wet sand. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes. Remove and let cool slightly. **Reduce oven temperature to 325°F (160°C).**
3. **Beat Cream Cheese:** In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese and 1 ½ cups sugar on medium-low speed until completely smooth and creamy (about 2–3 minutes). Scrape down the bowl.
4. **Add Mix-ins:** Stir in the sour cream, vanilla extract, lemon juice, and cornstarch. Mix on low speed until combined.
5. **Add Eggs:** Add the eggs one at a time, beating on low speed just until incorporated after each addition. **Do not overmix**, as incorporating too much air can cause cracks.
6. **Assemble:** Pour the batter over the cooled crust. Smooth the top with a spatula.
7. **Water Bath:** Place the foil-wrapped springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
8. **Bake:** Bake at 325°F (160°C) for 70–80 minutes. The edges should be set, but the center should still wobble slightly (like Jell-O) when you gently shake the pan.
9. **Cool (Crucial Step):** Turn off the oven and crack the oven door open slightly (stick a wooden spoon in the door to hold it). Let the cheesecake cool in the turned-off oven for 1 hour. This slow cooling prevents cracks.
10. **Chill:** Remove from the oven and water bath. Run a thin knife around the edge of the cake to loosen it from the pan. Let it cool completely on a wire rack, then refrigerate for at least 6 hours (preferably overnight).
11. **Serve:** Remove the sides of the springform pan. Slice with a hot knife and top with fresh fruit.
Notes
Room Temperature Ingredients: This is the golden rule of cheesecake. If your cream cheese, eggs, or sour cream are cold, your batter will be lumpy.
The Water Bath: Do not skip this! The steam from the water keeps the cheesecake moist and ensures it bakes evenly without cracking or sinking.
Don’t Overmix: Once you add the eggs, mix on the lowest speed possible. Too much air bubbles will cause the cheesecake to puff up and then collapse/crack.
Storage: Store leftovers in the refrigerator for up to 5 days. It can also be frozen (without toppings) for up to 2 months.
- Prep Time: 30
- Cook Time: 80
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian