Cheesecake

Steps

• Prep: Heat the oven to 160°C (325°F). Wrap the outside of a 9-inch springform pan tightly in foil to protect it from the water bath.
• Crust: Mix the graham crumbs, melted butter, and sugar and press firmly into the bottom of the pan. Bake to set slightly.
  ⏱ Start 8 min timer
• Filling: Beat the cream cheese on low speed until smooth, then beat in the sugar, sour cream, and vanilla, still on low.

  Tip: Low speed throughout — this is a custard, and excess air beaten in now is what causes it to puff and then crack as it cools.

• Filling: Beat in the eggs one at a time on the lowest speed, mixing just until each disappears.
• Bake: Pour the filling over the crust. Set the wrapped pan in a larger roasting pan and pour hot water into the outer pan to come partway up the sides.
• Bake: Bake until the edges are set but the centre still jiggles gently, like a not-quite-set jelly, when the pan is nudged.
  ⏱ Start 60 min timer

  Tip: Pull it looking slightly underdone. It continues setting as it cools, and an outwardly fully-set cheesecake has usually already overbaked.

• Cool: Turn the oven off, crack the door, and let the cheesecake cool inside for an hour before removing.
  ⏱ Start 60 min timer

  Tip: This slow cooldown avoids the sudden temperature drop that can also contribute to cracking.

• Chill: Chill fully before slicing.
  ⏱ Start 240 min timer