Creamy Vanilla Cheesecake

Ingredients

• Graham cracker base

  200 g plain graham crackers

  crushed into fine crumbs

• 75 g unsalted butter

  melted, plus none extra; use parchment for the pan

• 20 g granulated sugar

  for the crust

• Vanilla filling

  680 g full-fat block cream cheese

  softened; about three 8-ounce blocks, do not use whipped spread

• 180 g granulated sugar

  for the filling

• 12 g cornstarch

  about 1 1/2 tablespoons; weigh if possible

• 200 g full-fat sour cream

  stirred smooth, not fridge-cold

• 150 g whole eggs

  3 large eggs, weighed without shells, not fridge-cold

• 8.4 g vanilla extract

  about 2 teaspoons

• 15 g lemon juice

  about 1 tablespoon, freshly squeezed

• 1 g fine table salt

  a small measured pinch

Directions

1. Prepare and prebake the crumb base

   Heat the oven to 350°F (175°C) conventional or 320°F (160°C) fan. Line the base of a 9-inch (23 cm) springform pan with parchment. Mix the fine graham cracker crumbs with 20 g sugar and the melted butter until evenly damp. Press firmly over the bottom of the pan using a flat-bottomed measuring cup; do not build a crust up the sides. Set the pan on a rimmed baking sheet and bake for 10 minutes. Set aside while making the filling, and reduce the oven to 325°F (160°C) conventional or 300°F (150°C) fan.

2. Mix a smooth vanilla filling

   Beat the softened cream cheese on low speed until smooth, scraping the bowl thoroughly. Mix the 180 g sugar with the cornstarch and salt, then beat into the cheese just until combined. Add the sour cream, vanilla and lemon juice and mix gently. Add the eggs one at a time on low speed, stopping as soon as each is incorporated. Scrape and fold the batter with a spatula to catch any unmixed cream cheese at the bottom. Avoid whipping air into the filling.

3. Fill the pan and bake gently

   Pour the filling over the prebaked base and smooth the top. Keep the springform pan on its rimmed baking sheet and bake on the middle rack for 60–70 minutes. The outside should be set, while a roughly 2-inch (5 cm) circle in the middle still moves gently together when you nudge the pan. The center should not slosh like liquid. If it is still loose, bake a little longer and check again. No water bath is used. A lightly colored top is expected; stop before the whole cake becomes rigid or deeply browned.

4. Cool, chill and slice

   Turn the oven off and leave the cheesecake inside with the door ajar for 30 minutes. Move it to a wire rack for a further 45 minutes, then refrigerate in its pan at 40°F (4°C) or below for at least 6 hours, or overnight. Do not extend the room-temperature cooling period. Loosely cover once it is no longer giving off heat. Run a thin knife around the inside of the pan before unclipping the ring. Leave the cake on its base if that is easiest, or carefully slide it with the parchment onto a platter. Cut into 12 slices with a knife dipped in warm water and wiped clean between cuts.