Method
Crust Preparation
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Remove and let cool completely on a wire rack.
Filling and Baking
- In a large bowl, beat the room temperature cream cheese with a stand mixer until completely smooth. Scrape down the sides.
- Gradually add the sugar and mix until combined. Beat in the sour cream and vanilla extract.
- Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
- Prepare a water bath by wrapping the springform pan in two layers of heavy-duty aluminum foil. Place it in a large roasting pan.
- Pour the filling into the cooled crust. Add about 1-inch of hot water to the roasting pan.
- Bake for 55-70 minutes, or until the edges are set and the center has a slight jiggle.
Cooling and Chilling
- Turn off the oven and prop the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and water bath. Cool completely at room temperature.
- Cover and refrigerate for at least 6 hours or preferably overnight before serving.
Nutrition
Notes
Ensure all dairy and eggs are at room temperature for the smoothest filling.
Do not overmix the batter once the eggs are added to prevent cracks.
The slow cooling process in the oven is essential for a perfect, crack-free top.
Do not overmix the batter once the eggs are added to prevent cracks.
The slow cooling process in the oven is essential for a perfect, crack-free top.