Creamy Cheesecake


3 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
3 tbsp lemon juice
Heavy-duty foil for pan


  1. Graham cracker crust: Crush/process 1.5 sleeve graham crackers. Stir in 3 tbsp sugar, 1 stick melted butter. Press into bottom and sides of springform pan. Bake at 325* for 10 min.
  2. Adjust oven rack to middle position. Preheat oven to 325 degrees. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set springform pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it. Bring tea kettle of water to a boil, then turn off heat.
  3. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth.
  4. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream, sour cream, and lemon juice.
  5. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan.
  6. Bake until cake perimeter is set but center still jiggles, about 40 minutes. Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
  7. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days).
  8. Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

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