Cheesecake Recipe

Preheat the oven to 350°F (175°C). Position a rack in the lower third of the oven.

Prepare a 9-inch (23 cm) springform pan: wrap the outside base and sides tightly with a double layer of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, melted butter and 1 teaspoon salt. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan using the bottom of a measuring cup or glass. Aim for a compact, even layer.

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

Lower the oven temperature to 325°F (160°C) if not already set. Turn off any overhead oven light that will cause temperature fluctuations.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 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 at least once.

Add 1 cup granulated sugar and continue to beat on medium speed until combined and smooth, about 1–2 minutes. Scrape down the bowl.

Add the sour cream and vanilla extract (and lemon zest if using), and beat on low speed just until incorporated, about 20–30 seconds. Scrape down the bowl.

Add the eggs one at a time, beating on low speed and mixing just until each is incorporated. Do not overbeat; stop when the mixture is smooth and uniform. Scrape down the bowl between additions.

Sift in the 2 tablespoons of flour and fold in with a rubber spatula until just combined and silky. The batter should be smooth and slightly thick.

Pour the filling into the 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.

Prepare a water bath (bain-marie): place the foil-wrapped springform pan in a large roasting pan. Heat about 4 cups of water (near boiling) and carefully pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. The top should be pale and not brown.

Turn the oven off. Prop the oven door open slightly with a wooden spoon and let the cheesecake cool in the oven for 1 hour — this helps prevent cracking by cooling it gradually.

After the hour, carefully remove the springform pan from the water bath and peel away the foil. Let the cheesecake cool completely on a wire rack for 1–2 hours, then cover and refrigerate for at least 6 hours or preferably overnight to fully set.

Sour cream topping

In a small bowl, whisk together 1 cup sour cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until smooth. Spread gently over the chilled cheesecake. Return to refrigerator for 15–30 minutes to set.

Before serving, run a thin knife around the edge of the pan to loosen, then unlock and remove the springform ring. Transfer the cheesecake to a serving plate if desired. Top with fresh berries and slice with a hot, clean knife (wipe between cuts) for neat slices.