Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 32 ounces (900g) Philadelphia Cream Cheese, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup (240ml) sour cream
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions:

  1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the springform pan. Chill in the refrigerator for at least 30 minutes.
  2. Preheat and Prepare Water Bath: Preheat oven to 350°F (175°C). Wrap the bottom of the springform pan tightly with several layers of aluminum foil to prevent water from seeping in.
  3. Make the Filling: Beat softened cream cheese and sugar in a large bowl until smooth and creamy.
  4. Incorporate Eggs: Beat in eggs and egg yolks one at a time, mixing just until combined after each addition. Be careful not to overmix.
  5. Add Sour Cream, Vanilla, and Lemon: Stir in sour cream, heavy cream, vanilla extract, and lemon juice until just combined.
  6. Pour Filling and Bake: Pour the filling into the prepared crust. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan, creating a water bath that reaches halfway up the sides of the springform pan.
  7. Bake: Bake for 60-75 minutes, or until the edges are set and the center jiggles slightly.
  8. Cool Gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
  9. Chill: Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, cover and chill in the refrigerator for at least 3 hours, or preferably overnight.
  10. Release and Serve: Run a thin knife around the edges of the cheesecake to loosen it from the pan. Release the sides of the springform pan and carefully remove the cheesecake. Serve chilled.