Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan lightly with butter or nonstick spray. For easier release, line the bottom with parchment paper cut to fit.

Combine crumbs, sugar, melted butter, and a pinch of salt in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed between fingers.

Press mixture 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 a flat glass to compact the crust firmly and evenly.

Bake crust 8–10 minutes until set and slightly darker. Remove from oven and set aside to cool while preparing filling. Leave oven on.

Bring cream cheese to room temperature for at least 30–60 minutes so it blends smooth. If short on time, cut into cubes and microwave in 5–10 second bursts until softened but not hot.

Place room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on low-to-medium speed until smooth and creamy, scraping down the sides and bottom frequently to avoid lumps (about 2–3 minutes).

Add granulated sugar and beat on medium speed until fully incorporated and mixture is smooth (about 1–2 minutes). Scrape bowl.

Add sour cream, vanilla extract, lemon zest (if using), flour, and a pinch of salt. Mix on low speed until combined and smooth (30–45 seconds).

Add eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overbeat — stop as soon as the yolk is mixed in. Overmixing incorporates air which can cause cracking.

Pour filling over the cooled crust in the springform pan and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release large air bubbles. For a very smooth top, run a thin knife around the edge of the pan to break trapped air between filling and crust.

Optional water bath (recommended to reduce cracking): Wrap the outside of the springform pan with two layers of heavy-duty foil, sealing the bottom edge. Place the wrapped pan in a roasting pan and pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake cheesecake in the preheated 325°F (160°C) oven for 50–70 minutes. The center should still have a slight jiggle (about 1–2 inches) when you gently shake the pan; the edges should be set and lightly puffed. Exact time depends on oven and whether using a water bath.

Turn the oven off and crack the oven door open. Leave the cheesecake inside to cool gradually for 1 hour — this helps prevent sudden temperature change that causes cracks.

After the hour, remove cheesecake from oven and, if used, remove foil and water bath. Run a thin knife around the inner edge of the springform to loosen the cake from the sides (this helps avoid cracks as it cools). Cool completely at room temperature for another hour, then transfer to the refrigerator to chill at least 4 hours or preferably overnight for best texture and flavor development.

If using a sour cream topping: whisk together 1 cup sour cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla until smooth and slightly thickened.

Spread topping gently over chilled cheesecake, or spoon fruit compote or fresh berries on top. If using a sour cream topping, return the cake to the refrigerator for 20–30 minutes to set the topping.

When ready to serve, carefully remove the sides of the springform pan. Slice with a sharp knife warmed under hot water and wiped dry between cuts for clean slices.