- 1
Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper. Tightly wrap the outside of the pan with 2-3 layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- 2
For the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove and let cool slightly while preparing the filling.
- 3
For the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until completely smooth and creamy, about 2-3 minutes. Ensure there are no lumps.
- 4
Gradually add 1 1/2 cups granulated sugar to the cream cheese, beating on low speed until just combined and smooth, scraping down the sides of the bowl as needed.
- 5
Beat in the sour cream, vanilla extract, and salt until just incorporated. Do not overmix.
- 6
Add the eggs one at a time, beating on very low speed just until each egg is incorporated into the mixture. Stop mixing as soon as the last egg is blended. Overmixing after adding eggs can incorporate too much air, leading to cracks in the finished cheesecake.
- 7
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
- 8
Prepare a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- 9
Carefully transfer the roasting pan to the preheated oven. Bake for 60-75 minutes, or until the edges are set and slightly puffed, but the center (about 2-3 inches in diameter) still jiggles slightly when gently shaken.
- 10
Cooling process: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath inside the oven for 1 hour. This slow cooling helps prevent cracks.
- 11
Carefully remove the cheesecake from the water bath and roasting pan. Remove the aluminum foil from the springform pan. Place the cheesecake on a wire rack and let it cool completely to room temperature (this can take 2-3 hours).
- 12
Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. This chilling time is crucial for the cheesecake to fully set and develop its creamy texture.
- 13
To serve, run a thin knife around the edge of the pan before releasing the springform sides. For clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
