BA's Best Cheesecake

By bjlazyl

Ingredients

• graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies
• raw sugar
• kosher salt
• (1 stick) unsalted butter, melted, slightly cooled
• cream cheese (2 1/2 8-ounce bars), room temperature
• granulated sugar
• kosher salt
• vanilla bean, split lengthwise
• sour cream, room temperature
• finely grated lemon zest
• large eggs, room temperature
• A 9" springform pan

Details

Servings 9
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add raw sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.

Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2" up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.

Preheat oven to 325°. Pulse cream cheese, granulated sugar, and salt in food processor, occasionally scraping down sides of bowl, until smooth. Scrape in vanilla seeds; save pod for another use. Add sour cream and lemon zest and pulse until smooth. Add eggs and pulse to combine. Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours.

Do Ahead: Cheesecake can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.