Cheesecake Recipe

Prepare pan

Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. Cut a circle of parchment paper to fit the bottom and place it inside the pan; grease the parchment.

Make crust

In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon fine salt. Pour in 6 tablespoons melted unsalted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press and bake

Press the crumb mixture evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the back of a measuring cup or glass. Bake the crust for 8-10 minutes until set and slightly golden. Remove from oven and set aside to cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Room temperature ingredients

Remove the 32 oz of cream cheese from the refrigerator about 1 hour before baking so it reaches room temperature. Also let eggs and sour cream come to room temperature; this ensures a smoother filling and helps prevent cracks.

Beat cream cheese

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2-3 minutes. Scrape down the bowl as needed.

Add sugar and dry ingredients

Add 1 cup granulated sugar and 1/4 teaspoon fine salt to the cream cheese. Beat on low speed until incorporated, about 30 seconds. Add 2 tablespoons all-purpose flour and mix briefly to combine; this helps stabilize the filling.

Incorporate sour cream and flavorings

Add 1 cup sour cream, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest (if using). Mix on low speed until smooth, about 20-30 seconds, scraping the bowl once to ensure even mixing.

Add eggs

With the mixer on low speed, add the 4 large eggs one at a time, beating just until each egg is incorporated. Do not overmix; stop as soon as the mixture is homogeneous. Overbeating incorporates excess air and increases the risk of cracking.

Assemble

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 any large air bubbles.

Prepare a water bath (optional but recommended)

Wrap the outside bottom and lower sides of the springform pan with a double layer of heavy-duty aluminum foil to prevent water from leaking in. Place the wrapped pan in a deep roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about 1 inch up the sides of the springform pan.

Bake

Bake at 325°F (160°C) for 55-70 minutes. The edges should be set and lightly puffed while the center will still have a slight jiggle — like gelatin. Avoid overbaking.

Cool gradually

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking. After an hour, remove the cheesecake from the water bath (if used) and unwrap the foil. Let it cool completely at room temperature on a wire rack.

Chill

Once cooled to room temperature, refrigerate the cheesecake, still in the springform pan, for at least 6 hours or preferably overnight to firm up and develop flavor.

Prepare topping

If using a sour cream topping, whisk together 1/2 cup sour cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth.

Apply topping

After the cheesecake has chilled and set, run a thin knife around the edge to loosen, then unclasp and remove the springform ring. Spread the sour cream topping evenly over the cheesecake. Alternatively, spoon 1 cup fresh berries or fruit compote over the top.

Serve

Slice with a hot, dry knife (wipe the blade between cuts for clean slices). Serve chilled. Keeps well refrigerated for up to 4-5 days.