Classic Cheesecake

6 hrs 25 min (mostly chilling)Serves 12–16

A rich, creamy cheesecake with a graham cracker crust, baked in a water bath and chilled overnight.

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prepPreheat oven to 350°F / 177°C
prepAdjust oven rack to lower-middle position
180 g graham cracker crumbs	Mix crust, pat into springform pan	Bake crust 350°F / 177°C, 10 min		Pour filling onto crust, wrap pan in foil	Bake in water bath 350°F / 177°C, 55–70 min	Cool in oven with door ajar, 1 hr	Cool completely on rack, then chill 4 hrs
50 g granulated sugar
71 g unsalted butter, melted
904 g full-fat brick cream cheese, softened to room temperature	Beat cream cheese & sugar until smooth, 2 min	Beat in sour cream, vanilla & lemon juice	Add eggs one at a time, beat until combined
200 g granulated sugar
240 g full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice (optional, but recommended)
3 large eggs, at room temperature

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