Ingredients:
- 180g graham cracker crumbs
- 85g unsalted butter, melted
- 25g granulated sugar
- 1 pinch salt
- 900g full-fat cream cheese, brick-style and room temperature
- 200g granulated sugar
- 240ml heavy cream
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 tsp fresh lemon juice
- 16g all-purpose flour
Instructions:
- Preheat your oven to 175°C. Combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of your springform pan. Bake for 10 minutes until it smells like toasted honey and looks slightly darkened, then set aside to cool completely.
- Wrap the outside of the cooled pan in two layers of heavy duty foil, coming all the way up the sides. Place the wrapped pan inside a larger roasting pan.
- Beat room temperature cream cheese and sugar at medium speed until the mixture looks like smooth frosting with no visible lumps. Scrape the bottom of the bowl frequently to catch hidden chunks.
- Add flour, vanilla, and lemon juice. Mix on low speed just until combined. Low speed prevents air bubbles from forming, which cause cracks later.
- Pour in heavy cream and mix on low for 30 seconds. The batter should look glossy and pourable.
- Add the eggs one at a time, mixing on the lowest setting just until the yellow disappears. Stop mixing the moment the last egg is incorporated to avoid whipping air into the batter.
- Pour the batter over the crust. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform. Bake for 1 hour 15 minutes until the edges are puffed and the center jiggles like firm gelatin.
- Turn off the oven and prop the door open slightly with a wooden spoon. Let the cake sit in the cooling oven for 1 hour. This gradual temperature drop is the ultimate secret to a crack free surface.
- Remove from the water bath, take off the foil, and refrigerate for at least 6 hours. The cake will fully set and the flavors will develop during this time.