Cheesecake Plain Recipe

Prepare and press crust

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. Combine graham cracker crumbs, granulated sugar, melted butter, and salt in a medium bowl. Stir until the mixture is evenly moistened and holds together when pressed. Press the crumbs firmly and evenly into the bottom (and slightly up the sides, about 1/2-inch) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact it. Bake crust for 8-10 minutes, until set and fragrant. Remove from oven and set aside to cool while you make the filling. Reduce oven temperature to 325°F (162°C).

Room temperature prep

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

Beat cream cheese

Place room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Beat on low-to-medium speed until very smooth and free of lumps, about 2–3 minutes, scraping the bowl once or twice. Keep speed moderate to avoid whipping in air.

Add sugar and salt

Add the granulated sugar and salt to the cream cheese and beat on low speed until blended and creamy, about 1–2 minutes, scraping down the bowl as needed.

Add sour cream, flour, and flavoring

Add the sour cream, flour (if using), lemon zest (if using) and vanilla extract. Mix on low speed until incorporated and smooth, about 30 seconds to 1 minute. Scrape the bowl.

Incorporate eggs

Add the eggs one at a time, mixing on low speed and just until each is incorporated — about 10–15 seconds per egg. Avoid overmixing or beating at high speed to reduce air incorporation which can cause cracks.

Assemble in pan

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 couple times to release any large air bubbles. If desired, run a thin-bladed knife around the inside edge to separate the filling from the pan to reduce cracking.

Water bath (recommended)

Wrap the outside bottom and lower sides of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger roasting pan. Heat a kettle of boiling water while the oven finishes preheating. Carefully pour hot water into the roasting pan until it reaches about halfway up the side of the springform pan (about 1 to 1.5 inches).

Bake low and slow

Bake in the preheated 325°F (162°C) oven for about 55–70 minutes. The cheesecake is done when the outer 1–2 inches are set and the center still slightly jiggles when the pan is gently shaken (it should not be liquid). Avoid overbaking to prevent dryness and cracks.

Cool gradually

Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling reduces the chance of cracks.

Chill

Remove the cheesecake from the water bath, unwrap the foil, and transfer the springform pan to a wire rack. Once it reaches room temperature, cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.

Prepare topping

About 15–30 minutes before serving, whisk together 1/2 cup sour cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until smooth. Spread gently over the chilled cheesecake, then return to the refrigerator for 15 minutes to set. Alternatively, serve plain or with fresh fruit or sauce of your choice.