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1. Let the cream cheese, eggs, and sour cream sit at room temperature for 1 hour. Preheat the oven to 325°F (160°C). Stir the graham cracker crumbs, sugar for the crust, and melted butter together until the mixture resembles wet sand.
1 cup Graham cracker crumbs,
4 tbsp Unsalted butter, melted,
2 tbsp Granulated sugar (for crust)
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2. Press the crumb mixture firmly and evenly into the bottom of a 10.5-inch (27 cm) springform pan, and only slightly up the sides, using the bottom of a measuring cup. It will form a thinner layer across the wider base. Bake for 7 to 8 minutes, until lightly set and fragrant, then set aside to cool slightly.
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3. Beat the cream cheese on medium speed for 2 minutes until completely smooth and free of lumps. Add the sugar for the filling, flour, and salt, and beat until combined, scraping down the bowl.
0.5 cup Granulated sugar (for filling),
1 pinch Salt,
1 tbsp All-purpose flour,
16 oz Cream cheese, softened
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4. Beat in the sour cream, vanilla extract, and lemon juice on low speed. Add the eggs one at a time, mixing on low just until each is incorporated to avoid adding too much air, which causes cracks.
0.2 cup Sour cream,
2 pieces Eggs,
1 tsp Vanilla extract,
1 tbsp Lemon juice
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5. Pour the filling over the warm crust, spreading it evenly into a thinner layer, and tap the pan gently on the counter to release air bubbles. Bake at 325°F (160°C), start checking at around 30 minutes and expect 30 to 40 minutes in total, until the edges are set and the center still jiggles gently like gelatin.
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6. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Run a thin knife around the edge to loosen it, then cool to room temperature.
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7. Refrigerate the cheesecake, covered, for at least 4 hours or overnight. Release the springform ring, slice with a hot clean knife, and serve.
