Classic Vanilla Cheesecake Recipe

Preheat the oven to 325°F (160°C). Prepare a 9-inch (23 cm) springform pan by wrapping the outside bottom and sides with a double layer of heavy-duty aluminum foil to prevent water seepage during the water bath. Lightly butter the inside of the pan or spray with nonstick spray.

Combine graham cracker crumbs, granulated sugar, salt, and melted butter in a medium bowl. Mix until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if you like) of the prepared springform pan using the bottom of a measuring cup or a glass to compact it firmly and create an even layer.

Bake the crust for 8-10 minutes until set and fragrant. Remove from oven and set aside to cool slightly while you prepare the filling. Leave the oven on.

Bring all filling ingredients (cream cheese, eggs, sour cream) to room temperature before beginning — this ensures a silky filling and prevents lumps. Preheat and crust steps should already be done.

Cream the cheese

Place the room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Beat on low-to-medium speed until smooth and free of lumps, about 2-3 minutes, scraping down the bowl as needed.

Add sugar and dry ingredients

Add the granulated sugar and the salt and beat on low speed until incorporated, about 1 minute. Scrape the bowl. Add the all-purpose flour and mix just until blended.

Add sour cream and vanilla

Add the sour cream, vanilla extract, and lemon zest (if using). Mix on low speed until combined and smooth, about 30 seconds. Scrape the bowl.

Incorporate the eggs

With the mixer on low speed, add the eggs one at a time, waiting until each is mostly incorporated before adding the next. After the last whole egg, add the extra yolk and mix just until smooth. Avoid overmixing or incorporating too much air — low speed and short mixing times help prevent cracks.

Pour the filling over the pre-baked crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Prepare a water bath (bain-marie): place the foil-wrapped springform pan inside a larger roasting pan. Boil about 6 cups (1.4 liters) of water and carefully pour the hot water into the roasting pan until it reaches about halfway up the side of the springform pan.

Bake in the preheated 325°F (160°C) oven for 55-70 minutes. The edges should be set and lightly puffed; the center will still have a slight jiggle (about 1 inch) when you gently shake the pan. Avoid overbaking — residual heat will finish the set.

Turn off the oven and prop the oven door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour — this gradual cooling helps prevent cracks.

After the hour, remove the springform pan from the water bath and carefully remove the foil. Run a thin knife around the inside edge of the cheesecake to loosen it from the pan (this helps prevent cracking as it contracts while cooling). Let cool to room temperature on a wire rack, then refrigerate for at least 4 hours, preferably overnight, to fully set.

If using the sour cream topping, whisk together sour cream, powdered sugar, and vanilla until smooth.

Spread topping evenly over chilled cheesecake. Return to refrigerator for 15-30 minutes to set the topping before serving.

Release and remove the springform ring, slice the cheesecake with a hot, clean knife (wipe between cuts) and serve plain or with fruit, sauce, or your preferred garnish.