Plain Cheesecake Recipe

Preheat oven to 325°F (160°C). Prepare a 9-inch (23 cm) springform pan: lightly grease the sides and line the bottom with parchment paper. Wrap the outside base of the pan tightly with aluminum foil if you plan to water-bath (recommended).

Combine the graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon salt in a medium bowl. Pour in the melted butter and stir until all crumbs are evenly moistened and mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compress. Chill in the refrigerator while you make the filling (about 10 minutes) or bake for 8 minutes on the middle rack for a firmer crust. If baked, cool slightly before adding filling.

Reduce oven temperature if you prebaked the crust to 325°F (160°C) (keep same if not). Ensure all filling ingredients are at room temperature (this helps prevent lumps and reduces mixing time).

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

Add 1 cup granulated sugar and 1/4 teaspoon salt. Beat on medium speed until combined and smooth, about 1–2 minutes. Scrape down the bowl.

Add sour cream and vanilla extract; beat on low just to combine, about 20–30 seconds. Scrape down the bowl again.

With the mixer on low speed, add the eggs one at a time, waiting just until each is incorporated before adding the next. Do not overbeat — stop mixing as soon as the mixture is smooth and homogeneous. Add the 2 tablespoons flour (or cornstarch) and mix on low just until combined.

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

Optional: To minimize cracking, bake cheesecake in a water bath. Place the wrapped springform pan inside a large roasting pan. Carefully pour enough hot (not boiling) water into the roasting pan to come about 1 inch up the sides of the springform pan.

Bake on the center rack at 325°F (160°C) for 45–60 minutes. The edges should be set and slightly puffed but the center will still jiggle slightly (about a 3/4-inch area that jiggles when the pan is gently shaken). Do not overbake.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce temperature shock (this helps prevent cracks). After an hour, remove from the oven and remove the water bath (if used).

Run a thin knife around the inside edge of the springform to loosen the cake from the pan (this helps prevent cracking as it cools and shrinks). Cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours, preferably overnight, until fully set.

If using the sour cream topping: whisk together 1/2 cup sour cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla until smooth. Spread over the chilled cheesecake, then return to the refrigerator for 15–30 minutes to set before serving.

When ready to serve, release and remove the springform ring. Slice with a knife dipped in hot water and wiped dry between cuts for clean slices. Serve plain or with fresh fruit, fruit compote, or whipped cream as desired.