Ultimate Cheesecake Graham Crust (Print Version)

# Ingredients:

→ For the crust

01 - 1 3/4 cups (230 grams) graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 6 tablespoons (85 grams) unsalted butter, melted

→ For the filling

04 - 32 ounces (907 grams) cream cheese, softened to room temperature
05 - 1 1/4 cups (250 grams) granulated sugar
06 - 2/3 cup (173 grams) sour cream or plain full-fat yogurt, at room temperature
07 - Zest of 1 lemon
08 - 1 teaspoon fresh lemon juice
09 - 4 large eggs, at room temperature

→ For the topping

10 - 12 ounces (340 grams) fresh raspberries
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon lemon juice

→ For baking the cheesecake

13 - Boiling water for the water bath

# Instructions:

01 - Preheat the oven to 325°F.
02 - Prepare a 9-inch springform pan for a water bath by wrapping it with three layers of heavy-duty aluminum foil. Spray the pan with nonstick cooking spray.
03 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes. Cool on a wire rack. Maintain oven temperature.
04 - In a large bowl, use an electric mixer to beat cream cheese on medium speed until smooth and lump-free. Add sugar, mix until combined. Incorporate sour cream, lemon zest, and lemon juice. Mix in eggs one at a time, beating until just combined. Avoid overmixing.
05 - Pour the batter into the springform pan. Tap it against the counter to release air bubbles.
06 - Place the springform pan into a larger roasting pan. Add boiling water to the roasting pan until halfway up the sides of the cheesecake pan.
07 - Bake at 325°F for approximately 1 hour and 15 minutes, or until the top looks dry and the center is slightly wobbly. Internal temperature should reach 150°F. Do not overbake.
08 - Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake cool in the oven for 30 minutes to 1 hour to prevent cracks.
09 - Remove the cheesecake from the water bath and foil. Let it cool completely on a rack. Run a thin knife around the edge to prevent sticking.
10 - Refrigerate the cheesecake in the springform pan for at least 5 hours or up to 3 days. Store uncovered to avoid condensation.
11 - In a saucepan over medium heat, cook raspberries, sugar, and lemon juice until syrupy, about 5–10 minutes. Strain through a fine mesh sieve to remove seeds. Cool and chill for 1 hour before serving.
12 - Release cheesecake from the pan, transfer to a serving plate, and top with the raspberry sauce. Slice with a sharp knife rinsed under hot water between cuts. Serve.

# Notes:

01 - Ensure cream cheese, sour cream, and eggs are at room temperature for a smooth filling.
02 - Using a water bath prevents cracks in the cheesecake.
03 - Refrigerate the cheesecake uncovered to maintain texture.

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