👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, melted butter, and a pinch of salt. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then remove and cool slightly. Reduce oven temperature to 325°F (160°C).
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2
Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water seepage during the water bath.
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3
In a stand mixer with the paddle attachment, beat softened cream cheese on medium-low until smooth, 2-3 minutes. Scrape bowl. Add 1½ cups sugar, flour, 1 tsp vanilla, lemon zest (if using), and ¼ tsp salt. Beat on low until just combined and lump-free, avoiding overmixing.
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4
Stir in 1 cup sour cream until just combined. Add eggs one at a time, beating on low speed only until each is incorporated.
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5
Pour filling into the prepared crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, coming halfway up the sides of the springform pan. Transfer to the preheated 325°F (160°C) oven.
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6
Bake for 60-75 minutes, until edges are set but the center still has a slight wobble. Turn off the oven, leave the cheesecake in the water bath with the oven door ajar for 1 hour.
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7
Remove from water bath and foil. Cool completely on a wire rack (1-2 hours). Cover loosely and refrigerate for at least 6 hours, or overnight.
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8
If using topping: Whisk 1 cup sour cream, 2 tbsp sugar, and 1 tsp vanilla. Spread over chilled cheesecake just before serving.
💡 Notes
Ensure all dairy and eggs are at room temperature for the smoothest filling. A water bath is crucial for preventing cracks. For clean slices, use a hot, wiped knife between cuts. Store leftovers in the refrigerator for up to 5-7 days.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
9g
Total Fat
32g
Saturated Fat
19g
Carbs
40g
Fiber
1g
Sugar
30g
Sodium
280mg
Cholesterol
160mg
