Instructions

• Preheat the oven to 325°F (163°C). Spray a 9- or 10-inch springform pan with nonstick cooking spray and set it aside.
• In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ¼ cup melted butter, and a pinch of salt. Stir until the mixture resembles damp sand.
• Press the crumb mixture evenly into the bottom of the prepared springform pan using the bottom of a flat glass or measuring cup. Bake the crust for 10 minutes. Remove from the oven and let the crust cool to room temperature.
• Reduce mixer speed to medium-high and place 4 (8-ounce) packages cream cheese (room temperature) in a large bowl. Beat for about 1 minute until smooth. Scrape down the sides and bottom of the bowl and beat for an additional 10–15 seconds.
• Add 1 ½ cups granulated sugar to the cream cheese and mix on medium speed until just combined. Scrape the bowl again.
• Add 8 ounces sour cream and 1 tablespoon vanilla bean paste (or scrape the seeds from 3–4 large vanilla beans and add the seeds). Beat on low to medium speed until just combined and smooth.
• With the mixer on medium-low, add 5 large eggs one at a time, mixing each egg about 30 seconds until incorporated. Scrape the bowl well after adding all eggs. The batter should be smooth and pourable.
• Place the cooled crust on a sheet or work surface you can transfer. Prepare a water bath: wrap the outside of the springform pan with 3–4 sheets of 18-inch heavy-duty aluminum foil, crumpling the foil up around the outside of the top rim to seal. (If you only have regular foil, use additional sheets to create a secure water barrier.)
• Put the foil-wrapped springform pan inside a deep roasting pan (or a baking sheet with sides about 2 inches deep). Pour the cheesecake batter into the springform pan and smooth the top.
• Carefully pour hot (not boiling) water into the roasting pan until the water reaches about halfway up the side of the springform pan.
• Place the roasting pan on a rack in the lower third of the preheated oven. Bake at 325°F for 1 to 1 ½ hours. Begin checking at 1 hour: the cheesecake is done when the edges are set and the center has a slight wobble (it should not be liquid). If it is still very liquid, continue baking and check every 10–15 minutes.
• When the cheesecake shows set edges with a slightly wobbly center, turn the oven off and leave the cheesecake inside with the oven door closed for 1 hour to cool slowly and help prevent cracks.
• After the hour, remove the roasting pan from the oven. Carefully lift the springform pan out of the water bath, unwrap and remove the foil, and discard the foil.
• Refrigerate the cheesecake (still in the springform pan) for at least 6 hours, or until fully chilled and set.
• Before serving, run a thin knife around the inside edge of the springform pan to loosen the cake and remove the springform ring.
• Sprinkle 2 tablespoons granulated sugar evenly over the top of the chilled cheesecake (use up to 3 tablespoons if you prefer a thicker sugar layer).
• Use a small kitchen torch to caramelize the sugar until it forms a deep golden-brown, even crust across the top. If you do not have a torch, proceed with care using broiler method only if desired and confident—this recipe assumes a torch for best control.
• Return the cheesecake to the refrigerator for 10–15 minutes to let the caramelized sugar harden. Slice with a sharp knife and serve.