House Cheesecake Dessert Recipe

Prepare pan

Preheat the oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan lightly with butter or nonstick spray. Optionally line the bottom with a circle of parchment paper for easier removal.

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

Press the crumb mixture evenly into the bottom (and 1/2 inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact it firmly.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and set aside to cool while preparing the filling. Reduce oven temperature to 300°F (150°C) if your oven runs hot.

Bring the cream cheese to room temperature so it’s very soft (about 30–60 minutes out of the fridge). This prevents lumps and overbeating.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and creamy, about 1–2 minutes. Scrape down the bowl as needed.

Add the granulated sugar and continue to beat on medium speed until fully incorporated and mixture is smooth, about 1–2 minutes more. Avoid whipping in too much air.

Mix in the sour cream, vanilla extract, and lemon zest (if using) on low speed until just combined and smooth.

Add the eggs one at a time, beating on low speed and stopping to scrape the bowl after each addition. Mix until each egg is just incorporated—do not overbeat.

Sprinkle the flour (or cornstarch) over the batter and fold or beat on low briefly until combined. The batter should be smooth and pourable but dense.

To minimize cracking, pour the filling onto 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.

Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about 1 inch (2.5 cm) up the outside of the springform pan to create a water bath (bain-marie). The water bath provides gentle, even baking and helps prevent cracking.

Bake at 300°F (150°C) for 50–70 minutes, or until the edges are set and lightly puffed but the center still slightly jiggles when gently shaken. Exact time depends on oven; begin checking at 50 minutes.

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to allow gentle cooling and reduce the chance of cracks.

After the hour, remove the cheesecake from the water bath and run a thin knife around the edge to loosen it from the pan (this prevents sticking and cracking as it contracts). Let it cool to room temperature on a wire rack.

Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.

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

Spread the sour cream topping evenly over the chilled cheesecake. Return to refrigerator for 15–30 minutes to set the topping, or skip topping and simply serve with fresh berries or warm fruit compote spooned over individual slices.

When ready to serve, release and remove the springform ring, transfer cake to a serving plate if desired, slice with a hot, clean knife (wipe between slices) and garnish with berries or compote.