For that Crust:
- 4 ounces graham crackers, damaged into pieces
- 1/4 teaspoon coarse salt
- 1/3 cup sugar
- 4 tablespoons unsalted butter, melted
For that Filling:
- 2 1/2 pounds cream cheese (5 8-ounce packages), 70 degrees
- 4 ounces unsalted butter, 70 degrees
- 8 ounces sour cream, 70 degrees
- 1 3/4 cups granulated sugar
- 5 large eggs, plus 2 egg yolks
- Zest of just one lemon
- 1 teaspoon vanilla flavoring
Directions
Preheat oven to 375 levels with rack in lower third of oven.
Butter the underside and sides of the 9- by 13-inch springform pan. Line the edges from the pan with 4-inch-high strips of parchment and butter the parchment.
Inside a mixer, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and hang, fifteen minutes. Remove from oven and transfer to wire rack to awesome ten minutes.
Inside a large stand mixer fitted using the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs individually until fully incorporated. Beat in remaining egg yolks, zest, and vanilla flavoring.
Crisscross two lengthy bits of foil and put a bit of parchment on the top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to some roasting pan, pour filling into springform pan, and smooth the very best.
Pour boiling water into roasting pan in the future midway in the sides from the springform pan and thoroughly transfer to oven. Bake for one hour until surface of cheesecake is golden brown, edges are positioned, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outdoors of springform, and chill cheesecake in refrigerator not less than 8 hrs.
For everyone, remove side of springform pan and parchment strips. Cut cheesecake having a lengthy, thin-bladed knife.