Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 1/3 cup (65g) Granulated sugar for the crust
  • 6 tbsp (85g) Unsalted butter, melted
  • 1/4 tsp Salt
  • 32 oz (900g) Philadelphia Cream Cheese, full-fat and softened
  • 1 cup (200g) Granulated sugar for the filling
  • 1 cup (240g) Full-fat sour cream, room temperature
  • 2 tsp Pure vanilla extract
  • 1 tsp Fresh lemon juice
  • 4 Large eggs, room temperature

Instructions:

  1. Mix 1.5 cups Graham cracker crumbs, 1/3 cup sugar, and 6 tbsp melted butter. Note: It should look like wet sand.
  2. Press the crumbs firmly into a 9 inch pan and bake at 325°F (160°C) for 10 minutes until fragrant and set.
  3. Beat 32 oz cream cheese and 1 cup sugar at medium speed. Note: Scrape the bowl often to prevent hidden lumps.
  4. Add 1 cup sour cream, 2 tsp vanilla, and 1 tsp lemon juice. Mix until completely silky.
  5. Add 4 eggs one at a time on low speed. Stop mixing the second the yellow disappears.
  6. Waterproof the pan. Wrap the exterior of your cooled springform pan in three layers of heavy duty foil.
  7. Place the pan in a large roaster and pour 1 inch of boiling water into the roaster.
  8. Bake at 325°F (160°C) for 1 hours 10 mins until the edges are set but the center wobbles.
  9. Turn off the heat, crack the door slightly, and let the cake sit inside for 1 hours.
  10. Chill thoroughly. Refrigerate for at least 6 hours, preferably overnight, until fully firm and cold.