Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 0.5 tsp ground cinnamon
  • 24 oz full-fat cream cheese, room temperature
  • 1 cup granulated white sugar
  • 1 cup full-fat sour cream
  • 3 tbsp cornstarch
  • 1 tbsp pure vanilla extract
  • 1 tbsp freshly squeezed lemon juice
  • Parchment paper

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your 9 inch springform pan.
  2. In a medium bowl, combine Graham cracker crumbs, 1/4 cup sugar, cinnamon, and melted butter. Press firmly into the bottom and 1 inch up the sides of the pan using a flat-bottomed glass.
  3. Blind bake the crust for 8 minutes until lightly toasted. Remove from oven and let cool completely.
  4. In a large mixing bowl, beat softened cream cheese and 1 cup sugar on medium speed for 3 minutes until smooth and lump-free.
  5. Add the sour cream, vanilla extract, and lemon juice. Mix on low speed until just incorporated.
  6. Sift the cornstarch over the batter and gently fold it in using a rubber spatula to avoid aerating the mixture.
  7. Pour the filling over the cooled crust and smooth the top. Bake for 45 minutes or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven and leave the door slightly ajar for 1 hour. Remove and chill in the refrigerator for at least 6 hours before serving.