Buttery Graham Cracker Crust Cheesecake

1. Preheat Oven

Preheat your oven to 325°F. This initial heat will be used to bake the crust to perfection.

2. Prepare the Crust

Prepare the crust by processing 8 whole graham crackers in a food processor until they are fine crumbs. In a bowl, combine these crumbs with 1 tablespoon of granulated sugar and 5 tablespoons of melted unsalted butter. Toss the mixture until the crumbs are moistened and then press them firmly into the bottom of a 9-inch springform pan using a ramekin or dry measuring cup to ensure an even layer.

3. Bake the Crust

Bake the crust in the preheated oven for 13 minutes, just until it becomes fragrant and the edges begin to brown. This step helps set the structure and enhances the flavor of your crust. Once baked, let the crust cool on a wire rack while you prepare the filling.

4. Increase Oven Temperature

Increase the oven temperature to 500°F. This high initial temperature will help set the cheesecake without cracking.

5. Beat Cream Cheese

Beat the cream cheese in a stand mixer fitted with a paddle attachment for about 1 minute to soften it slightly. Gradually add ¾ cup of granulated sugar and 1/4 teaspoon of salt, beating for another minute. Ensure you scrape down the bowl to mix everything evenly.

6. Add Sugar and Beat

Add another ¾ cup of granulated sugar and beat for another minute, scraping the bowl once more to ensure a smooth mixture.

7. Add Sour Cream, Lemon Juice, and Vanilla

Incorporate the sour cream, lemon juice, and vanilla extract into the mixture, beating for 1 minute and scraping the bowl as needed. This combination adds a subtle tang and balance to the rich cream cheese.

8. Add Egg Yolks

Add the egg yolks and beat for 1 minute, followed by the whole eggs, two at a time, beating each addition for 1 minute and scraping the bowl between additions to maintain a smooth and cohesive filling.

9. Brush Pan with Butter

Brush the inside of the springform pan with 1 tablespoon of melted butter, being careful not to disturb the crust. Set the pan on a rimmed baking sheet to catch any drips.

10. Pour and Bake Filling

Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula. Place the pan in the oven and bake at 500°F for 10 minutes.

11. Reduce Temperature and Continue Baking

Reduce the oven temperature to 200°F without opening the oven door and continue baking for 1.5 hours. The cheesecake should reach an internal temperature of 150°F to ensure it is set but remains creamy.

12. Cool Cheesecake

Cool the cheesecake on a wire rack for 5 minutes, then run a paring knife around the edge to loosen the cake from the pan. Allow it to cool completely, which will take about 2.5 to 3 hours.

13. Refrigerate Cheesecake

Refrigerate the cheesecake, wrapping it in plastic wrap. Let it chill for at least 3 hours or up to 4 days to allow the flavors to meld and the texture to firm up.

14. Unmold Cheesecake

When ready to serve, unmold the cheesecake by wrapping a hot dish towel around the pan and letting it stand for 1 minute. Slide a large offset spatula under the cake and transfer it to a serving platter.

15. Serve Cheesecake

Let the cheesecake sit at room temperature for about 30 minutes before slicing and serving. This will ensure the best texture and flavor.