Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon ground cinnamon (optional)
  • 32 ounces (900g) cream cheese, full-fat, softened to room temperature
  • 1 3/4 cup (350g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon lemon zest (optional, but recommended)
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup (120ml) heavy cream or sour cream
  • Boiling water

Instructions:

  1. Prepare the Graham Cracker Crust: Combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using) in a bowl. Press firmly into the bottom of the springform pan. Bake for 10 minutes. Let cool completely.
  2. Prepare the Water Bath: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil (at least 2 layers) to prevent water from seeping in. Place the wrapped springform pan inside the larger roasting pan.
  3. Make the Cheesecake Filling: Beat the cream cheese in a large bowl until smooth and creamy. Gradually add the sugar and flour, mixing until just combined. Don't overmix.
  4. Add Flavorings and Eggs: Stir in vanilla extract and lemon zest (if using). Add the eggs and egg yolks one at a time, mixing on low speed until just combined. Again, avoid overmixing. Stir in the heavy cream until evenly combined.
  5. Pour and Bake: Pour the cheesecake filling into the prepared crust. Gently tap the pan on the counter to release any air bubbles.
  6. Water Bath Baking: Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.
  7. Bake: Bake in a preheated oven until the edges are set but the center still has a slight wobble. Doneness test : Internal Temperature 150 F (65 C).
  8. Cooling and Chilling: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1-2 hours. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
  9. Unmold and Serve: Run a thin knife or spatula around the edge of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan. Slice and serve.