Directions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with two layers of heavy-duty aluminum foil to prevent leaks.
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
3. Add the sugar, flour, and salt, mixing until combined and free of lumps.
4. Beat in the eggs one at a time, followed by the egg yolks, mixing on low speed to avoid adding too much air.
5. Add the sour cream, lemon juice, and vanilla extract, and mix just until combined.
6. Stir in the heavy cream, ensuring the batter is silky and smooth.
7. Pour the batter into the prepared pan and place it inside a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
8. Bake for 1 hour 30 minutes, or until the edges are set but the center still has a slight jiggle.
9. Turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside for 1 hour to prevent cracking.
10. Remove from the oven and water bath, then refrigerate for at least 4 hours or preferably overnight before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 5 hours 50 minutes (including cooling)
Kcal: 430 kcal | Servings: 12 servings
