Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty foil (to protect from water if using a water bath). Grease the bottom and sides lightly with butter or nonstick spray.

Combine the graham cracker crumbs, granulated sugar, and chopped nuts (if using) in a medium bowl. Pour in the melted butter and stir until the mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass. Aim for an even 1/4–1/2-inch thick crust.

Bake crust for 10 minutes, then remove from oven and set aside to cool slightly while you prepare the filling. Lower oven temperature to 325°F (160°C) after crust is out if desired.

Reduce oven temperature to 325°F (160°C) if not already set. It’s important all filling ingredients are at room temperature to ensure a smooth batter and to avoid overmixing.

Beat cream cheese

Place the room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until smooth and free of lumps, about 2–3 minutes, scraping down the bowl as needed.

Add sugar

Gradually add the granulated sugar while mixing on low to medium speed. Beat until fully incorporated and texture is creamy, about 1–2 minutes. Scrape down the bowl.

Add sour cream, flour, and salt

Beat in the sour cream, all-purpose flour, and kosher salt on low speed until combined and smooth, about 30–45 seconds. Scrape down the bowl again to keep mixture uniform.

Incorporate eggs

With the mixer running on low, add the eggs one at a time, mixing only until each one is incorporated before adding the next. Avoid overbeating to minimize air incorporation, about 15–20 seconds per egg.

Finish filling

Add the vanilla extract, lemon juice, and heavy cream. Mix on low until just combined and the batter is smooth and slightly glossy, about 15–20 seconds. Scrape down the bowl and wipe any batter from the rim of the bowl to ensure an even surface.

Pour the filling into the prepared crust. Tap the springform pan gently on the counter a few times to release any large air bubbles. Smooth the top with a spatula.

Prepare a water bath (bain-marie): place the foil-wrapped springform pan into a larger roasting pan. Carefully pour enough hot (not boiling) water into the roasting pan to come about 1 inch up the sides of the springform pan. The water bath helps the cheesecake bake evenly and prevents cracking.

Bake in the preheated 325°F (160°C) oven for 55–70 minutes, or until the edges are set and the center is slightly jiggly when gently shaken. Baking time varies with ovens; begin checking at 50 minutes.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking. After 1 hour, remove the cheesecake from the water bath and peel away the foil.

Run a thin knife around the inside edge of the springform pan to loosen the cheesecake (this helps prevent cracks as it contracts while cooling). Let the cheesecake cool completely on a wire rack, then refrigerate uncovered for at least 8 hours or overnight for best texture.

If using a sour cream topping: stir together the 1/2 cup sour cream, powdered sugar, and 1/2 tsp vanilla until smooth. Spread evenly over the chilled cheesecake and refrigerate another 30–60 minutes to set.

Top with fresh berries or warm fruit compote just before serving. To serve, release and remove the springform ring, slice with a hot, clean knife (wipe between cuts) for clean slices.