In a bowl, mix together the graham cracker crumbs, sugar, melted butter, and salt. Press the mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 10-12 minutes, then set aside to cool.
Lower the oven temperature to 325°F (163°C).
4️⃣ Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and beat until light and fluffy. Mix in the salt, vanilla, lemon juice, and cornstarch.
5️⃣ Add the Eggs:
Beat in the eggs one at a time on low speed, ensuring each egg is fully incorporated before adding the next. Finally, mix in the sour cream until the batter is smooth.
6️⃣ Bake the Cheesecake:
Pour the cheesecake batter into the cooled crust. Place the springform pan into a roasting pan. Pour boiling water into the roasting pan, filling it halfway up the sides of the springform pan (water bath).
Bake at 325°F for 1 hour 40-50 minutes, until the edges are set and the center slightly jiggles.
7️⃣ Cool the Cheesecake:
Turn off the oven and leave the door slightly ajar. Let the cheesecake sit in the oven for 1 hour. Afterward, remove the cheesecake from the water bath and dry the bottom of the pan. Run a knife around the edges to loosen it, then let the cheesecake cool to room temperature.
8️⃣ Chill the Cheesecake:
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