Ugly Cake Shop

Step 1. Preheat your oven to 325°F (160°C). Wrap the exterior of a 9-inch springform pan in two layers of heavy-duty aluminum foil to prevent water from leaking in.

Step 2. Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

Step 3. In a large bowl, beat the room-temperature cream cheese and the remaining 1 cup of sugar on medium speed until completely smooth and creamy, about 2-3 minutes.

Step 4. Add the sour cream, vanilla bean paste, lemon zest, and salt. Mix until just combined, scraping down the sides of the bowl as needed.

Step 5. Add the eggs one at a time, mixing on low speed after each addition just until the yellow disappears. Do not overmix.

Step 6. Pour the batter over the cooled crust. Place the springform pan into a large roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan.

Step 7. Bake for 70-80 minutes, or until the edges are set and slightly puffed, but the center still has a slight jiggle.

Step 8. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents cracks.

Step 9. Remove from the water bath, take off the foil, and refrigerate for at least 6 hours or overnight before slicing.