Cheesecake Recipe

Prepare pan and preheat

Preheat oven to 325°F (165°C). Lightly grease a 9-inch (23 cm) springform pan. Wrap the outside of the bottom and lower sides of the pan with a double layer of heavy-duty aluminum foil (to protect from water bath).

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

Press crumb mixture evenly into the bottom (and about 1/2 inch up the sides, optional) of the prepared springform pan using the bottom of a measuring cup or glass. Pack firmly to form a compact crust.

Bake crust for 8 minutes. Remove from oven and set aside to cool slightly while you make the filling. Reduce oven temperature to 300°F (150°C) if your oven runs hot (the filling will bake at 300°F).

Bring all filling ingredients to room temperature before beginning (this helps create a smooth batter and prevents lumps).

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 for about 2–3 minutes until very smooth and free of lumps. Scrape down the bowl and paddle as needed.

Add the granulated sugar and continue to beat on medium speed for 1–2 minutes until well combined and silky.

Beat in the sour cream, vanilla extract, and lemon juice until incorporated, scraping the bowl as needed.

Add the eggs one at a time on low speed, beating just until each is incorporated. Do not overmix or incorporate too much air.

With the mixer on low, add the flour and salt and mix just until combined. Scrape down the bowl and mix a final few seconds to ensure a homogenous batter. The batter should be smooth and slightly thick.

Pour the filling into the baked 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 foil-wrapped springform pan into a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it comes about 1 to 1.5 inches up the sides of the springform pan to create a water bath (bain-marie).

Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Baking time will vary by oven and pan; begin checking at 55 minutes.

Turn the oven off. Crack the oven door open slightly and let the cheesecake cool inside the oven for 1 hour (this gradual cooling helps prevent cracking).

After the hour, remove the cheesecake from the water bath and peel away the foil. Run a thin knife around the inside edge of the springform to loosen the cake (this keeps steam from cracking the surface). Cool completely on a wire rack, then refrigerate, uncovered, for at least 4 hours or preferably overnight.

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

When ready to serve, run a thin knife around the edge of the springform pan and release the sides. Top with fresh berries or warm/cool fruit compote as desired. Slice with a sharp knife wiped clean between cuts for neat slices.