Ingredients
Method
Prepare the Pan
- Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, covering the bottom and sides completely. This prevents water from leaking into the pan during the water bath.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined. Press mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to pack it down evenly.
- Bake crust for 10 minutes. Remove from oven and set aside while making the filling.
Make the Filling
- Beat cream cheese in a large bowl with an electric mixer on medium speed until completely smooth and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Add sugar and beat until well combined, about 2 minutes. Add eggs one at a time, beating just until incorporated after each addition. Don't overbeat.
- Add sour cream, vanilla, and salt. Beat on low speed just until combined and smooth. The mixture should be creamy but not airy.
Bake the Cheesecake
- Pour filling over the baked crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan.
- Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This creates the water bath.
- Bake for 65-75 minutes, until the center is almost set but still slightly jiggly when you gently shake the pan. The edges should be set and lightly golden.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes.
- Remove from water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, let cream cheese, eggs, and sour cream come to room temperature for about 2 hours before mixing. This prevents lumps and creates a smoother texture. The cheesecake can be made up to 3 days ahead and stored covered in the refrigerator. To remove from the springform pan, run a thin knife around the edges first, then release the sides. Serve with fresh berries or fruit sauce if desired.