Instructions:
- Preheat oven to 350°F (175°C). Wrap the exterior of a 9-inch springform pan securely in a double layer of heavy-duty foil to prevent water seepage.
- Make the Crust: Combine graham crumbs, ¼ cup sugar, and melted butter. Press firmly and evenly into the bottom and about 1 inch up the sides of the prepared springform pan.
- Pre-Bake Crust: Bake the crust for 8–10 minutes. Remove and allow to cool slightly. Reduce oven temperature to 325°F (160°C).
- Prepare the Water Bath (Bain-Marie): Place the foil-wrapped springform pan inside a larger roasting pan. Set aside.
- Mix the Filling: Beat the softened cream cheese on medium-low speed until completely smooth. Gradually beat in the 1 ¼ cups of sugar until just combined. Avoid overmixing.
- Incorporate Liquids and Stabilizer: Mix in the sour cream, heavy cream, vanilla, and lemon juice. Whisk the flour lightly and add it to the mixture, blending until smooth.
- Add Eggs Carefully: Add the eggs one at a time, mixing only until each yolk disappears. Do not overmix once eggs are added to prevent cracks.
- Bake: Pour the filling over the cooled crust. Place the roasting pan into the oven, then carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
- Bake Slowly: Bake at 325°F (160°C) for 70–90 minutes. The edges should look set, but the centre 2 inches should still have a slight jiggle.
- Cool Gradually: Turn the oven off. Prop the oven door open slightly (using a wooden spoon). Let the cheesecake cool inside the cooling oven for 1 hour.
- Chill Fully: Carefully remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack to room temperature (about 2 hours). Cover loosely and refrigerate for a minimum of 6 hours, preferably overnight.
- Serve: Run a thin, hot knife around the edge before releasing the springform side. Slice and serve.