Ingredients
For the Graham Cracker Crust:
- 2 cups (about 200g) graham cracker crumbs (from 16-18 whole sheets)
- 1/3 cup (67g) granulated sugar
- 1/2 cup (1 stick / 113g) unsalted butter, melted
- Pinch of fine sea salt
For the Filling:
- 4 (8-ounce / 226g) blocks full-fat Philadelphia cream cheese, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs plus 2 large egg yolks, at room temperature
- 1 cup (240g) full-fat sour cream, at room temperature
- 1/4 cup (30g) all-purpose flour
- 2 teaspoons pure vanilla extract
- 1 teaspoon fresh lemon juice
- Pinch of fine sea salt
Equipment Needed
- 9-inch or 10-inch springform pan
- Heavy-duty aluminum foil
- Stand mixer or hand mixer and large bowl
- Food processor (for crumbs) or a zip-top bag and rolling pin
- Roasting pan or large baking dish (for water bath)
- Medium mixing bowl and spatula
- Cooling rack
Step-by-Step Instructions
We start with the foundation: the crust. I pulse my graham crackers in the food processor until they’re fine, sandy crumbs. In a bowl, I mix the crumbs, sugar, and salt, then pour in the melted butter. When you squeeze a handful, it should hold together like damp sand. I press this mixture firmly and evenly into the bottom and about halfway up the sides of my springform pan. I use the bottom of a measuring cup to really tamp it down—a loose crust will crumble when sliced. I then bake this at 325°F (165°C) for 10 minutes to set it. This par-baking prevents a soggy bottom and makes a world of difference. I let it cool completely on a rack while I prepare the filling. Don’t rush this; a hot pan will start cooking your filling on contact.(See the next page below to continue steps…)