Cheesecake Recipe

Prepare oven and pan

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly (bottom and sides) and line the bottom with a round of parchment paper. Wrap the outside of the pan with a double layer of heavy-duty foil if you will bake in a water bath.

Whip cream cheese

In a large bowl (or stand mixer with paddle), beat the room-temperature cream cheese on medium speed until completely smooth and lump-free, about 3–4 minutes. Scrape the bowl as needed.

Add sugar and vanilla bean

Gradually add 1 cup granulated sugar and the scraped seeds from 1 vanilla bean (or 1 tsp vanilla bean paste) and beat until smooth and incorporated, about 1–2 minutes.

Incorporate eggs

Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overbeat to avoid incorporating excess air.

Add dairy & stabilizer

With the mixer on low, add the sour cream, heavy cream, flour (or cornstarch), and kosher salt. Mix until smooth and homogenous, scraping the bowl once. Optionally stir in 1 tsp lemon zest for brightness.

Strain and pour

For extra silkiness, pass the batter through a fine-mesh sieve into a clean bowl to remove any lumps or air pockets. Pour the batter into the prepared springform pan and tap gently on the counter to release large air bubbles.

Bake in water bath

Place the foil-wrapped pan into a roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the outside of the springform pan. Bake at 325°F (163°C) for 50–65 minutes, or until the edges are set and the center slightly jiggles when shaken. Avoid overbaking to keep the cheesecake creamy.

Cool gradually

Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 1 hour to cool slowly and prevent cracking. Remove from the water bath, peel off the foil, and cool to room temperature on a rack. Then chill in the refrigerator at least 6 hours, preferably overnight.

Unmold and finish

Run a thin knife around the edge of the springform to loosen, then release the ring. Transfer the cheesecake to a serving plate. If desired, lightly dust the top with 1 tsp powdered sugar.

Preheat the oven to 350°F (177°C). In a bowl toss 1 cup macadamia nuts with 1 tbsp melted butter, 2 tbsp granulated sugar, and 1 tsp sea salt until evenly coated. Spread the nuts in a single layer on a parchment-lined baking sheet. Bake for 8–10 minutes, stirring once halfway, until golden and fragrant. Let cool completely — nuts will crisp as they cool.

When cool, coarsely chop half the nuts for scattering on top and reserve a few whole halves for garnish.

If making components from scratch: prepare 1 cup caramel sauce (soft caramel or salted caramel), 1 cup chocolate sauce (melted bittersweet chocolate with cream), 1 cup raspberry coulis (cook raspberries with a little sugar and strain), and 1 cup crème anglaise (vanilla custard sauce). Chill or keep warm as appropriate. Store-bought high-quality sauces may be used to save time.

To plate: place the chilled crustless cheesecake on a large round serving board or plate. Spoon or pipe small pools/streams of caramel, chocolate, raspberry, and crème anglaise around the perimeter and in small swoops on the plate so guests can sample each sauce. Scatter the chopped baked macadamia nuts over the top center of the cheesecake and arrange reserved whole halves decoratively.

Arrange seasonal fruits (about 2 cups — mixed berries, sliced stone fruit) around the cheesecake and in the sauce pools. Optionally dust fruits lightly with powdered sugar for presentation.

Serve chilled or at cool room temperature. Provide a sharp, hot knife (dip in hot water and wipe between slices) for clean slices. Perfect for sharing.

Leftover cheesecake will keep tightly wrapped in the refrigerator for up to 4 days. Store sauces separately if possible. Nuts are best within 24–48 hours for maximum crunch; otherwise keep in an airtight container.