Plain Cheesecake - TOP SECRET

I've gone back and forth on if I should share this recipe on here, since I often make cheesecakes for others and even sell them sometimes (call me to order!). But, since I didn't create the recipe and it came from the web, I figure I should be willing to share... (The picture above is of white chocolate raspberry since I couldn't find a good picture of a plain one!)

I have been making cheesecakes for around 5 years, ever since my friend Amanda and I made one for the youth group auction. Since then I have tried many different kinds and have lots of favorites! I have made cheesecake for wedding receptions, a women's church event and for interested individuals. I would love to make cheesecakes full time, but that's really not too feasible at this point.... (although Jordan would love it!)

Enough of my ramblings - now to the recipe. Here are the top tips I have learned to make a perfect cheesecake:
1. All ingredients should be at room temp (take them out at least 2 hours before you make it)
2. DO NOT OVER BAKE - Over baking guarantees that a cheesecake will crack. You may think it's perfect when it comes out of the oven, and then 10-15 minutes later craaaack. And there's nothing you can do to stop it! (believe me, I've tried) It's something to do with the internal temperature getting too high. The cheesecake must still be wobbly in the middle when you take it out. This just takes practice
3. Once the cheesecake is out of the oven, wait 5 minutes a run a knife around the outside of the pan. This will save it from cracking.

First - Make the crust

1 1/2 cups graham cracker crumbs
5 tbsp unsalted butter, melted
1/3 cup sugar
1/8 tsp salt

Stir together and press into the bottom and 1 inch up the side of a 9" springform. I usually put parchment paper on the bottom and spray the sides well. Put into the freezer

Second - Make the cheesecake

1 1/2 lbs cream cheese (3 blocks)
1 1/3 cups sugar
5 large eggs
16 oz sour cream
1/4 cup flour
1/2 tsp lemon juice
2 tsp vanilla extract

Start by beating the cream cheese until light and fluffy. Keep the mixer on low throughout the beating process. Add the sugar a little at a time and continue beating until creamy. While mixing, turn on the oven to 325 F and place a cookie sheet with 1/2 inch of water in it into the oven.

Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add flour, vanilla and lemon juice, mix well.

Add the sour cream last and beat well. Pour cream cheese into the spring form pan.

Third - Bake it

Wrap the pan with tin foil on the outside and place in the water bath. Bake for 1 hour 15 minutes. Take out when still a little wobbly and cool for 4 hours on wire rack. Place in the fridge and eat for a week! Also freezes well.