Ingredients:

  • 200g graham cracker crumbs
  • 85g unsalted butter, melted
  • 230g granulated sugar, divided
  • 0.25 tsp fine sea salt
  • 900g full-fat cream cheese, room temperature
  • 240g full-fat sour cream
  • 10ml pure vanilla extract
  • 15ml fresh lemon juice
  • 4 large eggs, room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, 30g (2 tbsp) sugar, salt, and melted butter until the texture resembles wet sand.
  2. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Compact it using the bottom of a measuring cup.
  3. Bake the crust for 10 minutes until golden and nutty. Set aside to cool completely while preparing the filling.
  4. In a large mixing bowl, beat the room-temperature cream cheese and remaining 200g sugar on the lowest speed until smooth and lump-free. Do not over-mix.
  5. Add the sour cream, vanilla extract, and lemon juice. Mix on low until fully incorporated, scraping down the sides with a spatula.
  6. Add the eggs one at a time, mixing on the lowest speed just until the yellow disappears to avoid incorporating air.
  7. Pour the batter over the cooled crust. Bake at 350°F (175°C) for 60 minutes, or until the edges are set but the center still has a slight wobble.
  8. Turn off the oven and crack the door slightly. Let the cheesecake sit in the residual heat for 1 hour to cool gradually.
  9. Remove from the oven and let it reach room temperature, then refrigerate for at least 6 hours (preferably overnight) before serving.