Cheesecake Slice Recipe

Preheat the oven to 350°F (175°C). Prepare a 9-inch (23 cm) springform pan by lightly greasing the sides and lining the bottom with parchment paper cut to fit.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Pour in the melted butter and stir until all crumbs are evenly moistened and the mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan using the back of a measuring cup or the base of a glass to compact it. Aim for an even layer about 1/4–1/2 inch thick.

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

Bring the room-temperature cream cheese to workable softness: in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low-medium speed until smooth and free of lumps, about 2–3 minutes. Scrape the bowl as needed.

With the mixer on low speed, add the granulated sugar gradually and continue beating until incorporated and smooth, about 1–2 minutes. Scrape down the bowl.

Add the sour cream, vanilla extract, lemon zest (if using), flour, and salt. Mix on low until combined and smooth, taking care not to over-aerate the batter.

Add the eggs one at a time, mixing on low speed and just until each egg is incorporated. Do not whip the batter; keep the mixer speed low to avoid adding excess air, which can cause cracks.

Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still has a slight wobble (it will continue to set as it cools). If the top begins to brown too much, tent loosely with foil.

When done, turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 30–45 minutes to cool slowly (this helps prevent cracks).

After the oven cooling, remove the cheesecake and run a thin knife around the edge of the pan to loosen. Allow it to cool to room temperature on a wire rack, then refrigerate, uncovered, for at least 4 hours and preferably overnight for best texture.

If using a sour cream topping: whisk together the 1/2 cup sour cream, 1 tablespoon powdered sugar, and 1/2 teaspoon vanilla until smooth. Spread evenly over the chilled cheesecake and return to the fridge for 15–30 minutes to set.

Just before serving, top the cheesecake with fresh berries or warmed fruit compote. To slice cleanly, run a sharp knife under hot water, dry it, then make each cut wiping the blade between slices.