Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with a round of parchment paper.

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

Press crumb mixture 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 glass to compact it tightly.

Bake crust for 8-10 minutes until set and lightly golden. Remove from oven and set aside to cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).

Bring cream cheese to room temperature so it's very soft (about 30–60 minutes). This prevents lumps. Preheat oven (if not already) to 325°F (160°C).

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add granulated sugar and continue to beat on medium-low until incorporated and smooth, about 1–2 minutes. Scrape down the bowl and paddle.

Beat in sour cream, vanilla extract, lemon zest (if using), flour, and salt on low speed until combined and smooth, about 30–45 seconds. Scrape down the bowl.

Add the eggs one at a time, beating on low speed just until each egg is incorporated. Do not overbeat — stop as soon as the mixture is smooth. Overmixing incorporates air that can cause cracking.

Pour the filling over 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.

Optional: Create a water bath to ensure gentle, even baking and minimize cracking. Wrap the outside of the springform pan thoroughly with two layers of heavy-duty foil (cover bottom and sides). Place the wrapped pan in a large roasting pan and add enough hot water to the roasting pan to reach about halfway up the sides of the springform pan.

Bake at 325°F (160°C) until the edges are set but the center still slightly jiggles when the pan is gently shaken, about 50–70 minutes (time will vary by oven and whether using a water bath). Start checking at 50 minutes.

When done, turn the oven off and open the oven door slightly. Let the cheesecake cool inside the oven for 30–60 minutes to minimize temperature shock (this helps prevent cracks).

Remove the cheesecake from the oven and from the water bath (if used). Carefully unwrap foil and transfer to a cooling rack. Run a thin knife around the inner edge of the pan to loosen the cake from the sides (this helps avoid cracks while cooling). Let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, until fully set.

If using the sour cream topping: stir together sour cream, powdered sugar, and vanilla until smooth. Spread evenly over the chilled cheesecake.

Chill an additional 30 minutes after adding the topping. Before serving, run a knife around the outer edge of the springform pan to loosen and remove the ring. Transfer cheesecake to a serving plate and garnish with fresh berries or fruit compote.