Method
Heat the oven to 325°F. Mix crumbs, melted butter, and crust sugar; press into the springform pan and bake for 10 minutes. Cool slightly.
Beat cream cheese and filling sugar on low until smooth. Mix in sour cream, vanilla, lemon, and salt, then eggs one at a time without over-aerating.
Wrap the pan in foil, add filling, and set in a roasting pan. Add hot water halfway up the springform and bake until the edge is set but the center still wobbles, 70–90 minutes.
Turn off the oven, crack the door for 1 hour, then cool and refrigerate at least 6 hours before slicing.
Notes
Room-temperature ingredients prevent lumps; low mixing speed limits cracks.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For another chilled, make-ahead custard dessert with a pressed crust, see Bright Lemon Bars.
- For another cream-cheese-forward celebration dessert, see Classic Carrot Cake.