1) Prep
- Preheat oven to 325°F. Move a rack to the middle position. If you have convection or fan bake, turn it off for the gentlest, most even cheesecake bake.
- Lightly grease a 9 inch springform pan. For extra insurance, you can line the bottom with a round of parchment.
2) Make the crust
- In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until it looks like damp sand.
- Press firmly into the bottom of the springform pan (use the bottom of a measuring cup to really pack it). This crust is bottom only, not up the sides.
- Bake for 10 minutes, then let cool while you make the filling.
Taste note: If you want to taste as you go, taste the crust mixture before baking. Once the eggs go in later, no sampling.
3) Mix the filling
- In a large bowl (or stand mixer), beat the room temperature cream cheese on low just until smooth, about 1 minute. Scrape the bowl well.
- Add sugar, vanilla, and salt. Mix on low until combined. Scrape again.
- Add sour cream, flour (if using), and lemon juice (if using). Mix on low until smooth.
- Add eggs one at a time, mixing on low just until each disappears. Do not overmix.
Texture check: Your batter should look glossy and smooth, not foamy. Foam equals extra air, and extra air likes to crack.
4) Water bath setup
- Pour filling into the cooled crust and smooth the top.
- Wrap the outside of the springform pan with two layers of heavy duty foil. Springform pans can still be sneaky, so if you want extra protection, use a silicone springform wrap, an oven bag, or set the springform pan inside a slightly larger cake pan before it goes into the roasting pan.
- Place the springform into a large roasting pan. Set it on the oven rack, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform, or about 1 inch, depending on pan sizes.
5) Bake and cool slowly
- Bake at 325°F for 65 to 75 minutes, until the edges are set and the center still has a gentle jiggle. Optional: check the center for about 150°F.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
6) Chill and serve
- Remove cheesecake from the water bath. Set the pan on a rack and cool to room temperature.
- Once fully cool, cover and refrigerate at least 8 hours, preferably overnight.
- Do not remove the springform ring until fully chilled. (It helps the cheesecake stay neatly supported.) When ready to serve, run a thin knife around the edge, release the springform, and slice with a hot, clean knife.
Covering tip: Let it cool completely before covering so you do not trap steam and get condensation on top.
Serving tip: Let slices sit at room temperature for 10 to 15 minutes for the creamiest texture.
Pan size notes
Using a 10 inch pan: The cheesecake will be a bit thinner and will usually bake faster. Start checking around 55 to 65 minutes.
Using an 8 inch pan: The cheesecake will be taller and often needs longer. Start checking around 75 minutes and use the jiggle or temperature test.
