Large Cheesecake Pie: 14-16 People Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Prepare a 12-inch deep-dish pie plate or a 10–11 inch springform pan (for a large pie for 14–16 people, a 12-inch deep-dish pie or a 10–11 inch springform works well). Lightly grease the pan or line the springform sides with parchment.

Combine graham cracker crumbs, sugar, and salt in a large bowl. Pour in melted butter and stir until crumbs are evenly moistened and hold together when pressed. If mixture seems dry, add additional 1 tbs melted butter.

Press the crumb mixture firmly and evenly into the bottom and about 1 inch up the sides of the pan to form a compact crust. Use the bottom of a measuring cup to tamp the crumbs tightly.

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

Bring the room-temperature cream cheese, eggs, and sour cream to room temperature for best results (about 1–2 hours on the counter). Preheat oven to 325°F (160°C) if not already set.

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

Add the granulated sugar and continue beating on medium speed until incorporated and the mixture is smooth, about 2 minutes. Scrape the bowl.

Add the sour cream and beat on low speed until just combined and smooth. Do not overmix.

Add eggs one at a time, beating on low speed and fully incorporating each egg before adding the next. After the last whole egg, add the two egg yolks and blend on low until just combined. Keep the speed low to avoid whipping air into the batter.

Add vanilla extract, flour, lemon zest, and lemon juice (if using). Mix on low until just incorporated and smooth. Scrape down the bowl and finish with a few gentle folds by hand to ensure even texture.

Pour the filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.

Prepare a water bath (optional but recommended to prevent cracking): wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to seal, then place the pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the cheesecake pan (about 1–1.5 inches). If using a regular deep-dish pie plate, set it on a rimmed baking sheet and omit foil; you can still add a shallow water bath to the sheet if desired.

Bake at 325°F (160°C) for 60–80 minutes, checking starting at 60 minutes. The center should be slightly jiggly (about 2 inches across) while the edges are set. Total bake time will depend on oven and pan; a large 12-inch pie usually needs around 70–80 minutes.

When done, turn off the oven and crack the oven door open. Let the cheesecake rest inside the oven for 1 hour to cool gradually and reduce the chance of cracking.

Remove the cheesecake from the oven and transfer to a cooling rack. If you used a water bath, carefully remove the pan from the water and unwrap foil after it has cooled enough to handle. Cool to room temperature, about 1–2 hours.

Refrigerate the cheesecake, uncovered, for at least 6 hours and preferably overnight (8–12 hours) to fully set and develop flavor.

If using a sour cream topping: whisk sour cream, powdered sugar, and vanilla together until smooth. Spread evenly over the chilled cheesecake. Return to the refrigerator for 15–30 minutes to set the topping.

If using fresh berries or fruit compote, either arrange fresh berries on top just before serving or warm a fruit compote and spoon it over slices when serving. For a shiny finish, warm a few tablespoons of apricot jam and brush lightly over fruit.

Run a thin knife around the pan edge before releasing the springform to prevent sticking. Slice the cheesecake with a hot, dry knife (dip in hot water and wipe dry between cuts) for clean slices.