1. Prepare the Pan and Oven
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil if using a water bath.
2. Make the Crust
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool slightly.
3. Mix the Filling
In a large bowl, beat the cream cheese on low speed until smooth. Add sugar and mix gently until combined—do not overbeat.
Add eggs one at a time, mixing just until incorporated. Stir in sour cream, vanilla, lemon juice, and salt. The batter should be smooth and thick, not fluffy.
4. Fill and Bake
Pour the filling over the crust and smooth the top.
Place the pan in a larger baking dish and add hot water halfway up the sides (water bath), or bake without if preferred—this recipe is forgiving.
Bake for 60–70 minutes, until the edges are set and the center still jiggles slightly.
5. Cool Slowly
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents cracks and sinking.
Remove and cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
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