Here’s a step-by-step recipe that will help you make a creamy, no-fail cheesecake that is everything you ever dreamed it could be.
Coat springform pan with butter and wrap sides of the pan with aluminum foil.
Crush graham crackers in food processor. Add melted butter and mix until it holds together in a clump.
Transfer mixture to pan and use bottom of glass to press down. Bake the crust in the oven at 350°F for 8-10 minutes.
Mix cream cheese, sugar, cornstarch, and salt in a stand mixer fitted with a paddle attachment until creamy.
Mix in the sour cream, lemon juice, and vanilla. Scrape down the sides.
Mix in the eggs and yolk one at a time until combined. Stir a few times by hand.
Pour the batter over the cooled crust and spread it into an even layer.
Transfer the pan to a roasting pan and fill the pan with water.
Bake the cheesecake for 50 to 60 minutes. Turn off oven and cool the cheesecake inside for 1 hour with the door cracked open.
Unwrap foil and run a knife around the edge of the cake. Then cool the cake completely on the rack before chilling in fridge for 4 hours.
Unmold the cheesecake and top with your favorite topping to serve.