A smooth and creamy cheesecake with a buttery graham cracker crust, perfect for any occasion.

Units Scale

For the crust:

For the filling:

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Prepare the crust:
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
- Bake for 10 minutes, then set aside to cool.
Prepare the filling:
- Reduce the oven temperature to 325°F (163°C).
- In a large mixing bowl, beat the cream cheese, sugar, and flour on medium speed until smooth, about 1 minute.
- Add the vanilla extract, lemon zest, lemon juice, and salt, mixing until combined.
- On low speed, add the eggs one at a time, mixing just until incorporated.
- Gently fold in the sour cream until the batter is uniform.
Bake the cheesecake:
- Pour the filling over the cooled crust, smoothing the top.
- Wrap the bottom of the springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in.
- Place the pan in a large roasting pan and add hot water until it reaches about halfway up the sides of the springform pan.
- Bake for 1 hour and 30 minutes, or until the center is set but still slightly jiggly.
Cool and chill:
- Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.
- Remove the cheesecake from the water bath and foil, then let it cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before serving.

Ensure all ingredients are at room temperature to achieve a smooth filling.
To prevent cracks, avoid overmixing the batter and use a water bath during baking.
For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.