Baked Cheesecake

Ingredients

• 1 teaspoon unsalted butter, for the pan
• 1 1/2 cups (150 g) graham cracker crumbs
• 5 tablespoons (71 g) unsalted butter, melted
• 2 tablespoons granulated sugar, for the crust
• 24 ounces (680 g) brick-style cream cheese, cut into cubes
• 3/4 cup (150 g) granulated sugar, for the filling
• 3/4 cup (180 g) sour cream
• 3 large eggs
• 2 teaspoons vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine salt

Method

1. 1

   Step 1. Start at least 9 hours before serving, preferably the day before. Allow 30 minutes to soften cream cheese, 25 minutes hands-on work, 65–80 minutes baking, 1 hour cooling and at least 6 hours chilling. Use a 9-inch springform pan at least 3 inches deep, a rimmed baking sheet, mixer, rack and instant-read thermometer. No water bath is needed.

2. 2

   Step 2. Let the cubed cream cheese, measured sour cream and eggs lose their refrigerator chill for about 30 minutes. The cream cheese should smear smoothly when pressed, with no firm lumps. Heat the oven to 325°F. Grease the springform with the teaspoon butter. Mix the crumbs, melted butter and 2 tablespoons sugar; press firmly over the base and about 1 inch up the side. Set on the baking sheet and bake 10 minutes.

3. 3

   Step 3. Beat cream cheese and the 3/4 cup sugar on low until smooth, scraping the bowl and beaters before adding the eggs so no cream-cheese lumps remain. Mix in sour cream, then the eggs one at a time, vanilla, lemon juice and salt. Stop when smooth rather than whipping in air. Pour over the baked crust. Do not taste the raw filling.

4. 4

   Step 4. Bake at 325°F for 55–70 minutes, until the edges are set and only the central 2 inches tremble gently. Check the center with a thin thermometer: it must reach at least 160°F. If needed, continue in 5-minute increments; browning alone is not the safety check.

5. 5

   Step 5. Transfer to a rack, run a thin knife around the pan edge and cool for 1 hour. Refrigerate the cheesecake in its pan, initially loosely covered, even if still slightly warm; do not wait on the counter for it to become cold. Once cold, cover tightly. Chill at least 6 hours, ideally overnight.

6. 6

   Step 6. Unclip the pan only after chilling. Cut into 12 slices, wiping the knife between cuts. Keep refrigerated at 40°F or below and limit serving time outside refrigeration to 2 hours, or 1 hour above 90°F. Use within 3 days of baking.