Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 1/4 cup (50g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.5 tsp Sea salt
  • 32 oz (900g) Full-fat cream cheese, room temperature
  • 1 cup (200g) Granulated sugar
  • 1 cup (240g) Full-fat sour cream, room temperature
  • 1 tbsp Vanilla bean paste
  • 1 tsp Fresh lemon juice
  • 3 Large eggs, room temperature
  • 1 Large egg yolk, room temperature
  • 2 tbsp Cornstarch

Instructions:

  1. Preheat oven to 350°F (180°C). Mix graham crumbs, 1/4 cup sugar, salt, and melted butter until it resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
  3. Lower oven temperature to 325°F (160°C). Wrap the exterior of the cooled springform pan in heavy-duty aluminum foil to waterproof it for the water bath.
  4. In a large bowl, beat the softened cream cheese and 1 cup sugar on medium-low speed until smooth. Scrape the sides frequently to avoid lumps.
  5. Add the sour cream, vanilla bean paste, lemon juice, and cornstarch. Mix on low until just combined.
  6. Incorporate eggs and egg yolk one at a time on low speed, mixing just until the yolk just vanishes to prevent over-aeration.
  7. Pour batter into the crust. Place the springform pan inside a large roasting pan and fill the roasting pan with boiling water halfway up the sides of the springform pan.
  8. Bake for 1 hour 15 mins until the edges are set but the center still wobbles like Jell O. Turn off the oven and crack the door slightly, letting the cheesecake sit in the oven for 1 hour to prevent cracking.
  9. Remove from the water bath and refrigerate for at least 6 hours, preferably overnight. The texture will not be fully developed until the cake is completely chilled.