Ingredients:

  • 1.5 cups graham cracker crumbs (150g)
  • 3 tbsp granulated sugar (38g)
  • 6 tbsp unsalted butter, melted (85g)
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 32 oz full-fat cream cheese, softened (907g)
  • 1 cup granulated sugar (200g)
  • 1 tsp pure vanilla extract
  • 1 tsp fresh lemon juice
  • 4 large eggs, room temperature (200g)
  • 0.25 cup heavy cream (60g)
  • 2 cups full-fat sour cream (480g)
  • 0.33 cup powdered sugar (65g)
  • 1 tsp pure vanilla extract

Instructions:

  1. Prep crust. Mix 1.5 cups graham cracker crumbs, 3 tbsp sugar, 0.5 tsp cinnamon, 0.25 tsp salt, and 6 tbsp melted butter. Note: It should feel like wet sand.
  2. Press base. Firmly pack the mixture into the bottom of a 9 inch springform pan.
  3. Blind bake. Bake at 325°F for 10 minutes until fragrant and slightly darkened.
  4. Cream cheese. Beat 32 oz cream cheese and 1 cup sugar until completely silky and no lumps remain.
  5. Add liquids. Mix in 1 tsp lemon juice, 1 tsp vanilla, and 0.25 cup heavy cream.
  6. Incorporate eggs. Add 4 eggs one at a time, mixing on low until just combined. Note: Do not overmix here or you'll trap too much air.
  7. Main bake. Pour into the pan and bake at 325°F for 55-65 minutes until the edges are set but the center still wobbles slightly.
  8. Topping prep. Whisk 2 cups sour cream, 0.33 cup powdered sugar, and 1 tsp vanilla.
  9. Final set. Spread the topping over the hot cake and bake for 10 more minutes until the edges of the topping look matte.
  10. Cool down. Let it sit in the turned off oven with the door cracked for 1 hour before moving to the fridge.