Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Wrap the outside bottom of the springform pan with heavy-duty foil (if using a water bath, though this recipe aims to minimize its need).
Step 2: Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined. Press mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool completely on a wire rack.
Step 3: Reduce oven temperature to 325°F (160°C).
Step 4: Prepare the filling: In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
Step 5: Gradually add the 1 1/2 cups granulated sugar and the flour, beating on low speed until just combined and smooth. Do not overmix.
Step 6: Beat in the vanilla extract, salt, sour cream, and lemon juice/zest (if using) until just incorporated. Scrape down the sides of the bowl again.
Step 7: Add the eggs one at a time, beating on low speed only until each egg is just incorporated. Stop mixing as soon as the last egg disappears into the batter to avoid incorporating too much air.
Step 8: Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Step 9: Place a shallow pan of hot water on the bottom rack of your oven to create a humid environment, which helps prevent cracks. Bake the cheesecake on the middle rack for 60-75 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.
Step 10: Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake cool slowly in the oven for 1 hour. This gradual cooling helps prevent cracking.
Step 11: Remove the cheesecake from the oven and transfer it to a wire rack. Let it cool completely at room temperature for another hour. Then, cover loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set fully.
Step 12: To serve, run a thin knife around the edge of the pan before releasing the springform sides. Slice with a hot, dry knife for clean cuts. Serve plain or with your favorite toppings.