• 200 grams graham crackers, crushed
• 90 grams unsalted butter, melted
• 2 tablespoons sugar
• 900 grams cream cheese, softened
• 300 grams granulated sugar
• 1 tablespoons vanilla extract
• 4 large eggs
• 120 grams sour cream
• 2 tablespoons all-purpose flour

How to make it

1. 01

   Preheat oven to 165°C (325°F). Wrap the outside and bottom of a 23 cm (9-inch) springform pan securely with heavy-duty aluminum foil for the water bath.

2. 02

   Mix 200 grams graham crackers crumbs, 90 grams unsalted butter, and 2 tablespoons sugar. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

3. 03

   In a large bowl or stand mixer, beat 900 grams cream cheese until completely smooth, creamy, and lump-free (about 2 minutes).

4. 04

   Add 300 grams granulated sugar and beat until well combined, then add 1 tablespoons vanilla extract.

5. 05

   Add 4 large eggs one at a time, beating on low speed after each addition just until combined — avoid overbeating to prevent incorporating excess air.

6. 06

   Gently mix in 120 grams sour cream and 2 tablespoons all-purpose flour until smooth and uniform.

7. 07

   Pour the filling over the prepared crust. Place the springform pan inside a larger roasting pan and pour boiling hot water halfway up the sides of the pan to create a water bath.

8. 08

   Bake for 60–70 minutes, until the edges are set and lightly puffed but the center still jiggles slightly when gently nudged.

9. 09

   Turn off the oven, prop the oven door open with a wooden spoon, and let the cheesecake cool slowly inside for 1 hour to prevent cracks.

10. 10

    Remove from the water bath, cool completely to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.