Ingredients
Equipment
Method
- Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
- Combine the graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Stir until the mixture is well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes until set. Remove the pan from the oven and set it aside.
- Reduce the oven temperature to 325°F. Set a kettle of water to boil.
- Beat the cream cheese, sugar, and flour together in the bowl of an electric mixer fitted with the paddle attachment or beaters on medium speed for about 1 minute until just smooth. Scrape the bottom and sides of the bowl to combine the mixture evenly. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs one at a time, mixing on low speed until incorporated, scraping the bowl as needed. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
- Check that your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan so it comes about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. If the cheesecake begins to look too golden on top near the end, cover it loosely with foil. The cake should not look liquidy but will wobble slightly when the pan is nudged; it will continue to cook as it cools.
- Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If the cake sticks to the sides, run a thin-bladed knife around the edge to loosen it. Cover the cake with plastic wrap and transfer it to the refrigerator to cool for at least 8 hours or overnight.
- Remove the sides of the springform pan before serving. You can serve the cheesecake directly from the base of the pan. To transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully move the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce if desired.
Nutrition
Notes
You can make the cheesecake up to two days ahead of time. Store it in the springform pan in the refrigerator, tightly covered with plastic wrap. To freeze, briefly place the unwrapped cake in the freezer to firm it up. Then, double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw the cake in the refrigerator the night before you plan to eat it. Freezing time is up to 3 months.