Ingredients
1 ½ cups graham cracker crumbs
¾ cup granulated sugar
6 tablespoons unsalted butter, melted
32 ounces (4 packages) cream cheese, softened
4 large eggs, room temperature
1 cup sour cream
1 teaspoon pure vanilla extract
1 teaspoon lemon zest (optional)
Water for water bath
glass springform pan
heavy-duty aluminum foil
wire rack
Instructions
Preheat oven to 350°F (175°C)
Combine graham cracker crumbs and 2 tablespoons granulated sugar in a bowl
Pour melted butter over crumbs, mix until evenly coated and compaction forms
Press mixture into a 9-inch springform pan to form crust
Wrap pan tightly with foil to prevent water ingress
In a food processor, blend cream cheese until smooth
Add ¹/₂ cup granulated sugar and mix
Incorporate eggs one at a time, ensuring each is fully emulsified
Stir in sour cream, remaining sugar, vanilla extract, and lemon zest
Transfer mixture to wrapped springform pan lined with parchment paper
Pour boiling water into a larger pan or baking sheet
Create a water bath by placing springform pan inside
Bake for 50 minutes
Turn off oven, let cheesecake cool in oven with oven door slightly open
Unwrap and let cool completely at room temperature
Transfer to refrigerator overnight (6-8 hours)
Remove from oven and serve chilled
Notes
The double-pan water bath system prevents overbaking
Use non-slip silicone baking mat if concerned about pan stability
For gluten-free version, use gluten-free cracker crumbs
Avoid sudden temperature changes during baking to ensure crack-free surface
- Prep Time: 20
- Cook Time: 50
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 405
- Sugar: 25g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 160mg