2 1/2 lb. cream cheese, room temperature
1 1/2 cups sugar
1/2 tsp. coarse salt
1 tsp. lemon zest
1 tbsp. lemon juice
4 eggs
1 cup sour cream

  • prepare and blind bake a graham cracker crust in a springform pan
  • beat cream cheese in stand mixer until fluffy
  • add sugar in batches while mixing
  • add salt, lemon zest and juice
  • beat in eggs one at a time, scraping down bowl after each one
  • beat in sour cream
  • wrap bottom of pan with foil and place in a roasting pan
  • pour filling into pan and pour boiling water into the roasting pan to come halfway up the springform pan
  • bake at 325°F for 1 hour and 45 minutes, until just set in center
  • remove from water bath and cool 20 minutes
  • run a paring knife around the edge to separate it from the pan
  • cool completely, then chill overnight
  • let the cheesecake sit at room temperature for 30 minutes before serving

source: https://www.marthastewart.com/313705/classic-cheesecake

mini cheesecake variant:

  • halve (or quarter?) the recipe and divide between muffin tin wells
  • bake at 350°F for 15 minutes