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Grease a 9-inch springform pan with nonstick oil spray. Line the bottom of the pan with a parchment round, if you’d like, for easier clean-up.
Crumble the graham crackers into the work bowl of a food processor. Process until the crackers have formed fine crumbs, about 30 seconds. Add 28 grams (2 tablespoons) of the sugar and a pinch of salt. Pulse to combine.
With the processor running, drizzle in the butter through the feed tube. Continue to process until the mixture begins to clump on the sides of the work bowl, about 30 seconds.
Dump the crust mixture into the prepared pan. Use your hands to press the mixture firmly into the bottom of the pan.
Place the pan in the oven and bake until the crust sets and turns deep golden brown, 10 minutes. Place the pan on a wire rack and let cool completely.
Turn off the oven and open the door to let it cool completely. Once cool, adjust the settings to bake the cheesecake.
In a stand mixer fitted with the paddle attachment, combine the cream cheese and sour cream. Beat on low speed, scraping down the paddle and sides of the bowl every 2 minutes, until the mixture is very smooth, about 6 minutes. Add the remaining 300 grams (1 ½ cups) sugar and ¼ teaspoon salt and continue to mix on low just until combined.
Scrape down the paddle and sides of the bowl, return the mixer to low, then gradually mix in the eggs until fully combined. Go slow; this step should take 2 to 3 minutes. Beat in the cream, vanilla, and lemon juice. Let the mixture sit until the crust has fully cooled.
If you’re worried about your pan leaking, cover the sides and bottom with a piece of aluminum foil. Pour in the filling mixture; it should almost reach the top.
Transfer to the oven and bake until the cheesecake just barely jiggles and the center of the cake registers 155°F (68°C) on an instant-read thermometer, 2 hours and 15 minutes. (Do not use the probe for this as it will fall into the cake before it has set.)
Without removing the cheesecake, adjust the oven settings to brown the top. Continue to bake until it has browned to your liking, 1 to 3 minutes.
Immediately remove the cheesecake and let cool on a wire rack until it has reached room temperature. Transfer to the refrigerator and chill at least overnight, or up to 24 hours, before removing from the pan and serving topped with whipped cream.