Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, granulated sugar, melted butter, and salt in a medium bowl. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 8–10 minutes until set and lightly golden. Remove from oven and allow to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring the room-temperature cream cheese to a very soft state (it should yield easily to gentle pressure). If needed, microwave in 5–10 second bursts, stirring between, but do not overheat.

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat the cream cheese on low–medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl and paddle.

Add the granulated sugar and beat on low speed until incorporated and smooth, about 1–2 minutes. Scrape down the bowl.

Add the sour cream, heavy cream, vanilla extract, lemon zest (if using), flour, and salt. Mix on low speed just until combined.

Add the eggs one at a time, mixing on low speed and scraping the bowl between each addition. Mix only until each egg is incorporated—do not overbeat. The batter should be smooth and slightly thick.

Pour the filling over the cooled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare a water bath to prevent cracking: wrap the outside of the springform pan with a double layer of heavy-duty foil (covering up to at least halfway up the sides). Place the wrapped pan in a large roasting pan and pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 50–70 minutes, or until the edges are set and lightly puffed while the center still has a slight jiggle (about 1–2 inches) when the pan is gently shaken.

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 one hour, remove the cheesecake from the oven and from the water bath. Run a thin knife around the inside edge of the pan to loosen. Let cool to room temperature on a rack for another hour.

Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

If using a sour cream topping: whisk together 1/2 cup sour cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla until smooth.

Spread the topping over the chilled cheesecake evenly. Refrigerate an additional 15–30 minutes to set the topping.

Top with fresh berries or spoon fruit compote over the top just before serving.

To release the cheesecake, run a warm knife around the inside of the springform, unlatch the ring, and transfer slices with a thin spatula. Serve chilled.