Cheesecake Recipe

Prepare pan and crumbs

Preheat oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan lightly or line the bottom with parchment. Place graham crackers (or digestive biscuits) in a food processor and pulse to fine crumbs, or place in a sealed bag and crush with a rolling pin until fine.

Combine the crumbs, granulated sugar and salt in a bowl. Pour in the melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact. Bake the crust for 10 minutes, then remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 300°F (150°C) if your oven runs hot (the filling will bakes at this temp).

Bring the cream cheese to room temperature (soft but not warm) so it blends smoothly. In the bowl of a stand mixer fitted with the paddle attachment (or with a large mixing bowl and hand mixer), beat the cream cheese on low-medium speed for 2–3 minutes until smooth and free of lumps, scraping down the bowl as needed.

With the mixer running on low, add the granulated sugar and continue mixing until well combined and silky, about 1–2 minutes. Scrape the bowl.

Add the sour cream, vanilla extract, lemon zest and lemon juice (if using) and mix on low until incorporated.

Add the eggs one at a time, mixing just until each is incorporated — do not overbeat. After the eggs are incorporated, add the flour or cornstarch and mix on low briefly until just combined. Scrape the bowl and ensure the batter is smooth. Overmixing will incorporate too much air and can cause cracking.

Optional: To minimize cracking, strain the batter through a fine-mesh sieve into a clean bowl to remove any small lumps or air pockets.

Pour the filling over the cooled crust in the springform pan and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release visible air bubbles.

Prepare a water bath (bain-marie): wrap the outside of the springform pan in a double layer of aluminum foil to prevent leaks. Place the wrapped pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan (about 1 to 1.5 inches).

Bake in the preheated oven at 300°F (150°C) for 50–70 minutes, until the edges are set and the center still slightly jiggles when the pan is gently shaken. Exact time varies by oven and pan; start checking at 50 minutes.

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to help prevent cracks by allowing it to cool gradually.

After the hour, remove the cheesecake from the water bath and unwrap the foil. Run a thin knife around the edge to loosen from the pan (this helps prevent cracking as it cools and contracts). Let cool to room temperature on a wire rack.

Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight (8–24 hours) for best texture and easier slicing.

If using a sour cream topping: whisk the 1/2 cup sour cream with the powdered sugar until smooth. Spread over the chilled cheesecake and return to the refrigerator for 10–15 minutes to set.

Top with fresh berries or spoon warmed berry compote/jam over slices to serve. To slice cleanly, run a sharp knife under hot water, wipe dry, and make smooth strokes, wiping the knife between cuts.