Cakes & Cheesecakes Recipe

Prepare pan

Preheat oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan.

Make crumb mixture

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

Bake crust

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup. Bake for 10 minutes. Remove from oven and set aside to cool while preparing the filling. Reduce oven temperature to 300°F (150°C).

Room temperature ingredients

Ensure cream cheese, eggs, and sour cream are at room temperature (30–60 minutes out of the fridge). This prevents lumps and overmixing.

Beat cream cheese

Place softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Beat on medium speed until smooth and free of lumps, about 2–3 minutes, scraping the bowl down as needed.

Add sugar and flour

Gradually add 1 cup granulated sugar and 2 tablespoons flour, then beat until incorporated and smooth, about 1 minute.

Add sour cream and flavorings

Mix in 1 cup sour cream, 2 teaspoons vanilla extract, 1 teaspoon salt, and optional lemon zest until evenly combined. Mix on low speed to avoid incorporating air.

Add eggs

Add the eggs one at a time on low speed, mixing just until combined after each addition. Do not overbeat; stop when the mixture is smooth and slightly glossy.

Assemble and bake in water bath

Pour the filling into the prepared crust and smooth the top. Wrap the outside bottom and sides of the springform pan with a double layer of heavy-duty foil to prevent water seeping in. Place the wrapped pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan to come about halfway up the side of the springform pan. Carefully transfer to the oven set at 300°F (150°C). Bake for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken.

Cool gradually

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to minimize cracking. After an hour, remove from the water bath and unwrap the foil. Run a thin knife around the edge to loosen from the pan (do not remove the springform ring yet). Let cool to room temperature on a wire rack, about 1–2 hours.

Chill

Refrigerate the cheesecake, still in the springform pan, for at least 6 hours or preferably overnight to fully set and develop flavor.

Release and serve

Remove the springform ring and transfer the cheesecake to a serving plate. If any cracks appear, cover them with topping (see berry sauce) or whipped cream.

Make slurry

In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water until smooth.

Cook berries

In a small saucepan over medium heat, combine 2 cups mixed berries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Cook, stirring occasionally, until berries release their juices and the mixture comes to a simmer, about 5 minutes.

Thicken

Stir the cornstarch slurry into the simmering berries and cook for 1–2 more minutes until the sauce thickens slightly. Taste and adjust sweetness as needed. Remove from heat and let cool to room temperature; the sauce will thicken more as it cools.

Serve

Spoon cooled berry sauce over slices of chilled cheesecake just before serving.