Yield: 12 servings

Ingredients:

  • Graham cracker crumbs (1 cup)
  • Sugar (1 tbsp + 3/4 cup + 3/4 cup)
  • Butter (1/2 tbsp + 5 tbsp + 1/2 tbsp)
  • Room temperature cream cheese (40 oz)
  • Salt (1/8 tsp)
  • Sour cream (1/3 cup)
  • Lemon juice (2 tsp)
  • Vanilla extract (2 tsp)
  • Egg yolks (2)
  • Eggs (6)

Directions:

  1. Place oven rack in lower-middle position and preheat oven to 325°F.
  2. Melt 1/2 tbsp butter and brush onto bottom and sides of a 9-inch springform pan.
  3. In a medium bowl, combine Graham cracker crumbs and 1 tbsp sugar.
  4. Melt 5 tbsp butter and evenly mix into Graham cracker crumb mixture.
  5. Press Graham cracker crumb mixture into bottom of pan.
  6. Bake until edges start to brown (~13 minutes).
  7. Cool on a wire rack while continuing recipe.
  8. Increase oven temperature to 500°F.
  9. Beat cream cheese in a stand mixer on medium-low speed for 1 minute.
  10. Scrape beater and sides of bowl with a rubber spatula.
  11. Add salt and 3/4 cup sugar and beat on medium-low speed until combined.
  12. Scrape bowl. Beat in 3/4 cup sugar on medium-low speed until combined.
  13. Scrape bowl. Add sour cream, lemon juice, and vanilla and beat on low speed until combined.
  14. Scrape bowl. Add egg yolks and beat on medium-low speed until combined.
  15. Scrape bowl. Add egg yolks 2 at a time, beating on medium-low speed until combined and scraping bowl after each pair.
  16. Melt 1/2 tbsp butter and brush onto sides of pan.
  17. Set pan on a rimmed baking sheet and pour mixture into pan.
  18. Bake 10 minutes, then reduce oven temperature to 200°F, keeping oven closed.
  19. Continue to bake for 1-1/2 hours, or until center is 150°F.
  20. Transfer pan to a wire rack and cool for 3 hours.
  21. Run a knife between cake and sides of pan.
  22. Wrap in plastic wrap and refrigerate until cold.
  23. Remove sides of pan. Slide a thin metal spatula or knife between cake and bottom of pan.
  24. Slide cake onto a serving plate. For best results, let stand for 30 minutes before serving.
  25. To easily cut slices, rinse knife with hot water and wipe it dry before cutting each slice.

Notes:

  • 1 cup Graham cracker crumbs = 8 Graham crackers