Step 1

Preheat the oven to 350F. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar with a spatula until combined into a coarse, sandy mixture. Press the mixture into the bottom of a 9-10 inch pan. Make sure the mixture is tight and compact in the pan. Prebake the crust for 7-8 minutes.

Step 2

Preheat the oven to 350F. In a large bowl, beat the room temperature cream cheese and granulated sugar together on medium high speed with a handheld mixer until smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until thoroughly combined. On medium speed, add in the eggs one at a time. After the final egg is mixed into the batter, stop mixing. Over-mixing is the number one mistake you can make with cheesecake!

Step 3

Prepare the water bath. Boil a pot of water, about 1 inch should coat the roasting pan you plan on placing your cheesecake in. While the water heats up, wrap the springform pan with aluminum foil and pour the batter on top of the crust. Place the pan inside the large roasting pan, then pour the hot water inside the pan and place in the oven.

Step 4

Bake cheesecake for 55 to 70 minutes or until the center is almost set. Turn off the oven and leave the door slightly open. Allow the cheesecake to rest in the water bath and cool for 1 hour.

Step 5

After 1 hour, remove from the oven and water bath and let cool completely at room temperature. Then refrigerate the cheese overnight. The next day, loosen the cheesecake with a knife and use a knife dipped in warm water between each slice to ensure precise, clean cuts. Serve with mixed berry coulis and fresh berries, chocolate, or whatever you love on top!