Prep your pan and oven. Heat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil, covering the base and sides. This keeps water out during the bake.

Make the crust. In a bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Stir until the crumbs are evenly moistened and clump slightly when pressed.

Press and pre-bake. Press the mixture firmly into the bottom of the pan and slightly up the sides. Use the bottom of a measuring cup for an even layer. Bake for 10 minutes, then cool on a rack while you make the filling.

Beat the cream cheese. In a stand mixer or with a hand mixer, beat the cream cheese on medium speed for 2–3 minutes until smooth and fluffy. Scrape the bowl and paddle often to avoid lumps.

Add sugar and salt. Beat in 1 cup granulated sugar and the salt until fully dissolved and glossy. Keep the mixer on medium-low to prevent too much air.

Blend in sour cream, heavy cream, vanilla, and lemon. Mix in sour cream, heavy cream, vanilla extract, lemon zest, and lemon juice until smooth. If using flour or cornstarch, sift it in now and mix just to combine.

Add eggs gently. Add the eggs one at a time on low speed, mixing just until incorporated after each. Do not overmix. The batter should be silky and thick, with no visible streaks.

Prepare a water bath. Place the foil-wrapped pan into a large roasting pan. Pour the cheesecake batter into the crust. Tap the pan gently to release bubbles. Pour hot water into the roasting pan, reaching about halfway up the springform’s sides.

Bake low and slow. Bake at 325°F for 60–75 minutes. The edges should look set, and the center should have a slight wobble (like Jell-O). Avoid overbaking—carryover heat will finish the job.

Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 45–60 minutes. This gradual cooling helps prevent cracks.

Chill completely. Remove from the water bath, discard the foil, and cool to room temperature on a rack. Run a thin knife around the edge to loosen. Cover and chill for at least 6 hours, preferably overnight, for the best texture.

Unmold and slice. Release the springform, warm a sharp knife under hot water, wipe dry, and slice cleanly. Repeat the warm-and-wipe for each cut.

Serve simply. Enjoy plain, or add a light topping: fresh berries, a thin layer of sour cream mixed with a touch of sugar, or a spoonful of cherry sauce.