A rich, dense, and creamy cheesecake with a graham cracker crust and smooth filling. Takes about 6 hours total (including chilling time), with moderate difficulty. Perfect for special occasions or when you want to impress with a timeless dessert.
Take the cream cheese and eggs out of the refrigerator to bring to room temperature (this takes about 1 hour). Position an oven rack in the middle position. Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water from leaking in during the water bath.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix with a fork until the mixture resembles wet sand and holds together when pressed. The butter should coat all the crumbs evenly.
Pour the graham cracker mixture into the prepared springform pan. Using the bottom of a measuring cup or your fingers, press the mixture firmly and evenly into the bottom of the pan, extending slightly up the sides (about 1 inch). Make sure it's compact and even. Set aside.
In a large mixing bowl using an electric mixer on medium speed, beat the room temperature cream cheese for 2-3 minutes until it's completely smooth and creamy with no lumps. Stop and scrape down the sides of the bowl with a rubber spatula to ensure everything is incorporated.
With the mixer on low speed, gradually add the granulated sugar and flour. Mix until just combined and smooth, about 1 minute. Scrape down the bowl again. Don't overmix or you'll incorporate too much air, which can cause cracks.
Add the sour cream, vanilla extract, and lemon zest to the cream cheese mixture. Beat on low speed until smooth and well combined, about 30 seconds. The mixture should be silky and uniform in color.
Add the eggs one at a time, beating on low speed after each addition just until the yellow disappears. Don't overbeat. After all eggs are added, mix for only 10-15 seconds more. Overmixing at this stage creates too much air and can cause cracks during baking.
Pour the cheesecake filling over the prepared crust in the springform pan. Use a rubber spatula to gently spread it evenly and smooth the top. Tap the pan gently on the counter 2-3 times to release any large air bubbles.
Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1-1.5 inches deep). The water bath helps the cheesecake bake evenly and prevents cracking.
Carefully transfer the roasting pan with the water bath to the preheated oven. Bake for 75-90 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan (about a 2-inch circle in the middle). The top should not brown.
Turn off the oven and crack the oven door open about 1 inch. Leave the cheesecake in the oven for 1 hour. This gradual cooling prevents sudden temperature changes that cause cracks. Don't remove it from the water bath yet.
After 1 hour, carefully remove the roasting pan from the oven. Lift the springform pan out of the water bath and remove the aluminum foil. Place the cheesecake on a wire cooling rack and let it cool completely to room temperature, about 2 hours.
Once completely cooled, cover the top of the cheesecake loosely with plastic wrap (don't let it touch the surface). Refrigerate for at least 4 hours, but preferably overnight (8-12 hours). This chilling time is essential for the texture to set properly.
Run a thin knife around the edges of the cheesecake to loosen it from the pan. Release the springform pan clasp and remove the outer ring. For clean slices, dip a sharp knife in hot water, wipe it dry, and cut. Wipe and dip the knife between each slice. Serve chilled.