The Best Classic Cheesecake

1.Preheat your oven to 325°F (160°C).

2.In a medium bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

3.Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

4.In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

5.Gradually add 1 cup of sugar and continue to beat until well combined, scraping down the sides of the bowl as needed.

6.Add the vanilla extract, sour cream, flour, lemon juice, and salt. Mix on low speed until just combined, being careful not to overmix.

7.Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix to avoid incorporating too much air.

8.Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula.

9.Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. This water bath will help prevent cracks in the cheesecake.

10.Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center is still slightly jiggly. The cheesecake will firm up as it cools.

11.Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly in the oven for 1 hour.

12.Remove the cheesecake from the water bath and refrigerate for at least 4 hours, preferably overnight, before removing the springform pan.

13.Once chilled, slice the cheesecake and serve plain or with your favorite fruit topping.