Cheesecake Recipe

Prepare pan and crumbs

Preheat oven to 350°F (175°C). Grease the bottom and sides of an 8-inch springform pan lightly with butter or nonstick spray. Line the bottom with a round of parchment paper for easier release.

Make crust

Combine graham cracker crumbs, granulated sugar, and a pinch of salt in a medium bowl. Pour in melted butter and stir until all crumbs are evenly moistened and hold together when pressed between fingers.

Press and bake

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 a flat glass. Bake crust 10 minutes in the preheated oven. Remove and let cool while preparing filling. Reduce oven temperature to 325°F (165°C).

Bring ingredients to room temperature

Ensure cream cheese, eggs, and sour cream are at room temperature (about 30–60 minutes out of the fridge). This prevents lumps and overmixing.

Beat cream cheese and sugar

In a large 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 free of lumps, about 2–3 minutes. Scrape down the bowl. Add granulated sugar and continue beating on medium speed until fully incorporated, about 1–2 minutes. Do not overbeat.

Add sour cream and flavorings

Mix in the 1/2 cup sour cream, vanilla extract, and lemon zest on low speed just until combined, scraping the bowl as needed.

Incorporate dry ingredients

With the mixer on low, add the flour and 1/2 teaspoon salt and blend until just incorporated.

Add eggs carefully

Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Mix each egg just until combined—avoid adding air to the batter. The final batter should be smooth and slightly thick but pourable.

Fill pan and prepare for water bath

Pour the filling over the pre-baked crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles. Wrap the outside of the springform pan tightly with a double layer of heavy-duty foil (to prevent water seeping in) if using a water bath.

Bake in a water bath

Place the wrapped springform pan into a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1 to 1.5 inches). Transfer to the oven preheated to 325°F (165°C). Bake for 55–70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Avoid overbaking to prevent cracking.

Cool gradually

Turn the oven off, crack the oven door open, and let the cheesecake cool inside the oven for 45–60 minutes to reduce the chance of cracks. Remove from the water bath and unwrap foil if used. Run a thin knife around the inside edge of the pan to loosen the cake (do not remove the springform sides yet). Let cool to room temperature on a wire rack.

Chill

Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, to set fully.

Make sour cream topping

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

Apply topping

After the cheesecake has chilled and is set, remove the springform sides. Spread the sour cream topping evenly over the chilled cheesecake. Return to the refrigerator for 15–30 minutes to set the topping.

Garnish and serve

Top with fresh berries or other desired fruit just before serving. Slice with a hot, dry knife (dip knife in hot water and wipe dry between each cut) to get clean slices. Serves 8–12.