Plain Vanilla Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with a circle of parchment paper for easy release.

Combine crust ingredients: In a medium bowl, stir together the gluten-free graham cracker crumbs, 1/4 cup granulated sugar, melted butter, and 1/8 tsp salt until the mixture resembles wet sand and holds 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 pan using the bottom of a measuring cup or glass. Bake the crust for 10 minutes. Remove from oven and set aside to cool while you make the filling. Reduce oven temperature to 300°F (150°C).

Bring ingredients to room temperature: Ensure cream cheese, sour cream, and eggs are at room temperature (about 60 minutes out of the fridge) to avoid lumps and overmixing.

Beat cream cheese: In a large mixing bowl or 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 as needed.

Add sugar and starch: Gradually add 1 cup granulated sugar and 1 tablespoon cornstarch (or tapioca starch). Beat on medium-low until fully incorporated and smooth, about 1–2 minutes. Scrape down the bowl.

Add sour cream and flavorings: Add 1 cup sour cream, 2 tsp vanilla extract, 1 tsp lemon juice (optional), and 1/4 tsp salt. Beat on low just until combined, scraping the bowl so the mixture is uniform. Avoid whipping air into the batter.

Add eggs: With the mixer on low, add the whole eggs one at a time, and then the additional egg yolk, mixing just until each is incorporated. Do not overbeat — stop as soon as the batter is smooth and slightly glossy.

Strain and tap (optional for silky texture): For an ultra-smooth cheesecake, pour the batter through a fine-mesh sieve into a large measuring cup or bowl, using a spatula to push it through. This removes any small lumps.

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

Prepare a water bath (recommended): Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering up to about 1 inch above the rim to prevent water leakage. Place the wrapped pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan so it reaches about halfway up the sides of the springform pan.

Bake low and slow: Place the roasting pan with the cheesecake into the oven preheated to 300°F (150°C). Bake for 55–70 minutes, or until the edges are set and the center still slightly jiggles (it should have about a 1–2 inch wobble in the center when gently shaken). Avoid overbaking; residual heat will finish the set.

Cool gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 45–60 minutes to minimize cracking. Then remove from the water bath, unwrap foil, and place on a wire rack to cool to room temperature for about 1–2 hours.

Chill: Cover the cooled cheesecake loosely with plastic wrap and refrigerate at least 6 hours, preferably overnight (8–12 hours) for best texture and easier slicing.

Make sour cream topping: In a small bowl, whisk 1/2 cup sour cream with 1 tablespoon powdered sugar and 1/4 tsp vanilla until smooth and slightly thickened.

Apply topping and serve: Spread the topping evenly over the chilled cheesecake. Garnish with fresh berries if using. For cleaner slices, run a sharp knife under hot water, dry it, and wipe the blade between each cut. Serve chilled.