Silky Vanilla Bean Cheesecake with Graham Crust

Ingredients

• 1,75 cup graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar, for crust
• 4 cup full-fat cream cheese, room temperature (900 g)
• 1,25 cup granulated sugar
• 2 tbsp cornstarch
• 1 unit vanilla bean, split and scraped
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 0,5 cup full-fat sour cream
• 4 unit large eggs, room temperature

Instructions

1. 1

   Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly in two layers of heavy foil.

2. 2

   Pulse graham crackers to fine crumbs. Mix with melted butter and 2 tbsp sugar until the texture of wet sand.

3. 3

   Press firmly into the base and 1 inch up the sides of the pan. Bake 10 minutes and cool.

4. 4

   Beat the cream cheese on medium-low with the paddle attachment for 3 minutes, scraping often, until completely smooth with no lumps.

5. 5

   Add sugar and cornstarch and beat 2 more minutes until glossy.

6. 6

   Scrape in the vanilla bean seeds, lemon zest, and lemon juice. Add sour cream and beat just to combine.

7. 7

   Add eggs one at a time on low speed, mixing only until each disappears : overbeating incorporates air and causes cracks.

8. 8

   Pour the batter over the cooled crust and smooth the top. Place the springform in a large roasting pan and pour boiling water halfway up the sides.

9. 9

   Bake 65-75 minutes, until the outer 2 inches are set but the centre still jiggles like Jell-O when nudged.

10. 10

    Turn off the oven, crack the door, and let the cheesecake cool inside 1 hour.

11. 11

    Chill uncovered at least 6 hours, ideally overnight, before releasing the ring and slicing with a hot knife wiped clean between cuts.