Cheese Cake Recipe

Prepare pan and oven

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan. Line the bottom with a round of parchment paper for easy removal.

In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and salt. Stir until evenly moistened and mixture holds together when pressed.

Press the crumb mixture 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 glass.

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

Place room-temperature cream cheese in a large mixing bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl as needed to avoid lumps.

Add granulated sugar and beat on low-to-medium speed until incorporated and slightly fluffy, about 1–2 minutes. Scrape down the bowl.

Add sour cream, vanilla extract, and lemon zest (if using). Beat on low speed until blended, 30–45 seconds. Scrape down the bowl.

Add eggs one at a time, beating only until each just disappears into the batter. Do not overbeat; keep the mixer on low. Add the additional egg yolk and mix briefly to combine.

Sprinkle the flour over the batter and fold or beat on low just until incorporated. The batter should be smooth and pourable; avoid incorporating excess air.

Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release large air bubbles.

Prepare a water bath (recommended to prevent cracking): wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering bottom and sides up to the rim to prevent leaks. Place the wrapped pan in a large roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about 1 inch up the sides of the springform pan.

Carefully transfer the roasting pan with the water and cheesecake to the preheated 325°F (160°C) oven. Bake until the edges are set and the center still slightly jiggles when the pan is gently shaken, about 55–70 minutes. Start checking at 50 minutes; total time depends on oven and pan thickness.

Turn the oven off. Crack the oven door open and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.

After the hour, remove the cheesecake from the water bath and unwrap the foil. Run a thin knife around the edge of the cake to loosen it from the pan (this prevents sticking as it cools). Cool to room temperature on a wire rack, about 1–2 hours.

Once cooled to room temperature, cover the springform pan loosely with plastic wrap and refrigerate at least 8 hours or overnight (12–24 hours preferred) before removing from the pan and serving. Chilling firms the texture and improves flavor.

When cheesecake has finished chilling, prepare the topping: in a small bowl, whisk together 1/2 cup sour cream, powdered sugar, and 1/2 teaspoon vanilla until smooth.

Spread the topping evenly over the chilled cheesecake. Return to refrigerator for 15–30 minutes to set. Remove the sides of the springform pan, transfer cake to a serving plate, slice with a hot, dry knife (wipe between cuts) and serve.