# What You Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Filling
05 - 2 pounds full-fat cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 1 tablespoon cornstarch
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1/4 teaspoon salt
→ Topping (optional)
13 - 1 cup sour cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract
# Step-by-step guide:
01 - Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
03 - Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool slightly.
04 - In a large bowl, beat the cream cheese until smooth and creamy, about 2 minutes. Add sugar and continue beating until fully incorporated.
05 - Add sour cream, vanilla extract, lemon juice, cornstarch, and salt, mixing until just combined.
06 - Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Avoid overmixing.
07 - Pour the filling over the cooled crust and smooth the surface evenly with a spatula.
08 - Place the springform pan inside a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the springform sides.
09 - Bake for 55 to 65 minutes until the edges are set but the center still jiggles slightly.
10 - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
11 - Remove cheesecake from oven, run a knife around the edge, cool to room temperature, then refrigerate for at least 6 hours or overnight.
12 - Mix sour cream, powdered sugar, and vanilla extract until smooth. Spread over chilled cheesecake before serving.
13 - Slice using a hot, clean knife and serve.
