American Cheesecake Recipe

Preheat the oven to 350°F (175°C). Prepare a 9-inch (23 cm) springform pan: grease the sides lightly and line the bottom with parchment paper. Leave the springform unlocked.

Combine the graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon salt in a bowl. Stir in the melted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared pan using the bottom of a measuring cup for a compact, even crust.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring the room-temperature cream cheese to soft, easily spreadable consistency (leave out at least 1 hour). Using a stand mixer fitted with the paddle or a large bowl and hand mixer, beat the cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes.

Add 1 cup granulated sugar and 1/4 teaspoon fine salt to the cream cheese. Beat on low to medium speed until incorporated and smooth, scraping down the bowl as needed, about 1–2 minutes.

Add the sour cream and vanilla extract, beating on low until just combined. Scrape the bowl.

Add eggs one at a time, mixing on low speed and incorporating each egg fully before adding the next. Do not overbeat; mix only until the yolk disappears and the batter is smooth.

Sprinkle in the flour (2 tablespoons) and fold or mix on low just until combined. If using lemon zest, fold it in now.

Pour the filling over the cooled crust in the springform pan. Smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare a water bath (bain-marie): wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 50–70 minutes, or until the center is mostly set but still slightly jiggly (it will continue to set as it cools). Rotate the pan halfway through baking if your oven has hot spots. Total baking time depends on the oven and pan; check at 50 minutes.

Turn the oven off and crack the oven door. Let the cheesecake cool in the oven for 1 hour to minimize cracking.

After the hour, remove the cheesecake from the water bath, unwrap the foil, and transfer the pan to a wire rack. Run a thin knife around the edge to loosen from the sides (this prevents cracking as it cools). Let cool to room temperature, then refrigerate uncovered for at least 6 hours, preferably overnight, until fully set.

Sour Cream Topping

If using a sour cream topping, whisk together 1/2 cup sour cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until smooth. Spread over the chilled cheesecake and return to the refrigerator for 15–30 minutes before serving.

Top with fresh berries or warmed jam (spread thinly over the surface) just before serving. Release the cheesecake from the springform and transfer to a serving plate. Slice with a knife dipped in hot water and wiped dry between cuts for clean slices.