Ingredients

Cooking spray

9 graham crackers (about 1 sleeve), finely crushed

6 tbsp. unsalted butter, melted

1/4 cup granulated sugar

Pinch of kosher salt

4 (8-oz.) blocks cream cheese, softened to room temperature

1 cup (200 g) granulated sugar

3 large eggs

1/4 cup sour cream

1 tsp pure vanilla extract

2 tbsp all-purpose flour

1/4 tsp kosher salt

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease an 8- or 9-inch springform pan thoroughly with cooking spray to prevent sticking.

Step 2: In a large bowl, combine the finely crushed graham crackers, melted butter, 1/4 cup sugar, and a pinch of kosher salt. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom and up the sides of the prepared pan to form the crust.

Step 3: Bake the crust for 12 to 15 minutes, until fragrant and the edges begin to darken slightly. Remove from the oven and allow to cool on a wire rack.

Step 4: While the crust cools, prepare the filling. Beat the softened cream cheese and 1 cup sugar with a handheld or stand mixer on medium-high speed until completely smooth and lump-free.

Step 5: Add eggs one at a time, beating after each addition just until incorporated. Then gently fold in the sour cream and vanilla extract.

Step 6: Add the flour and 1/4 teaspoon kosher salt, then beat the mixture until just combined without overmixing.

Step 7: Pour the filling evenly over the cooled crust.

Step 8: Wrap the bottom of the springform pan with foil to prevent leaks. Place the pan inside a large roasting pan, and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of your cheesecake pan, creating a water bath.

Step 9: Bake the cheesecake for about 1 hour and 30 minutes, until the center slightly jiggles when gently shaken. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for about 1 hour.

Step 10: Remove the foil and transfer the cheesecake to the refrigerator. Chill for at least 5 hours or preferably overnight before serving.

Tips & Variations

For a tangier flavor, substitute half of the sour cream with Greek yogurt in the filling.

Use a water bath to ensure even baking and prevent cracks on the cheesecake surface.

Let the cream cheese soften at room temperature to avoid lumps in your batter.

Try topping the cheesecake with fresh berries or a fruit compote just before serving for extra color and flavor.

FAQs

Why use a water bath when baking cheesecake?

A water bath helps maintain a gentle, even heat around the cheesecake, preventing cracks and ensuring a smooth, creamy texture. It also slows the baking process for better results.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and kept refrigerated overnight. This resting time actually improves the texture and flavor, making it more delicious at serving.