Cheesecake Recipe

Prepare pan

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

Combine the graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon salt in a medium bowl. Stir in the melted butter until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and 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 or glass. Bake 8–10 minutes until fragrant and slightly set. Remove from oven and cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Bring all filling ingredients to room temperature (this helps avoid lumps and overworking). Remove cream cheese from refrigerator at least 1 hour before starting.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until very smooth and creamy, about 2–3 minutes. Scrape down the bowl with a rubber spatula.

Add 1 cup granulated sugar and the 2 tablespoons flour (or cornstarch). Continue to beat on medium-low until smooth, 1–2 minutes, scraping the bowl as needed. Avoid whipping in too much air.

Add sour cream, vanilla extract and lemon zest (if using). Mix on low speed until just combined and smooth.

With the mixer running on low, add the eggs one at a time, mixing until just incorporated after each addition. Do not overbeat; stop when mixture is homogeneous and slightly glossy.

Give the batter a final gentle stir by hand to remove any remaining streaks. Pour batter over the cooled crust, smoothing the top with an offset spatula.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan (about 1–2 inches).

Bake at 325°F (160°C) for 50–70 minutes, until the edges are set and the center still slightly jiggles when the pan is gently shaken. The internal temperature near the center should read about 150–155°F (65–68°C) if using an instant-read thermometer.

Turn off the oven and crack the oven door open. Let the cheesecake sit in the cooling oven for 1 hour to cool gradually (this prevents cracks). After 1 hour, remove the cheesecake from the water bath and foil, then cool completely on a wire rack about 1–2 hours more.

Once at room temperature, refrigerate the cheesecake (uncovered or lightly covered) for at least 6 hours, preferably overnight, to fully set and develop flavor.

If using the sour cream topping: stir together 1/2 cup sour cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until smooth. Spread evenly over the chilled cheesecake and return to refrigerator for 15–30 minutes to set.

Remove the springform ring before serving by running a thin knife around the edge if needed, then unclasp and lift the ring. Transfer to a serving plate. Top with fresh berries or fruit compote before slicing.

To slice cleanly: wipe a large sharp knife with a hot, damp towel between each cut. Serve chilled.