Cheesecake Recipe

Prepare pan

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

Combine the graham cracker crumbs, granulated sugar, and salt in a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly over 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 it. Bake the crust for 8 minutes to set. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C) after removing crust.

Ensure cream cheese and sour cream are at room temperature for at least 30 minutes to avoid lumps. Place the room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Beat the cream cheese on medium-low speed until smooth and creamy, about 2 to 3 minutes. Scrape down the bowl frequently to avoid overbeating.

Add the 1 cup granulated sugar and the 1/4 tsp salt. Beat on low to medium speed until combined and smooth, about 1 to 2 minutes. Scrape down the bowl again.

Mix in the sour cream, vanilla extract, lemon zest (if using), and the flour. Beat just until incorporated, scraping the bowl as needed. Avoid whipping in extra air.

Add the eggs one at a time, mixing on low speed and only until each is just incorporated. Do not overmix; stop as soon as the mixture is smooth and homogeneous. The entire filling should be silky and slightly thick.

Pour the filling over the cooled crust in the springform pan, smoothing the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Place the springform pan inside a larger roasting pan (to make a water bath). Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath helps the cheesecake bake gently and prevents cracking.

Bake at 325°F (160°C) for 50–65 minutes. The edges should be set and slightly puffed; the center should still have a slight wobble (about 1 inch) when you gently shake the pan. Avoid overbaking.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to finish setting slowly, which helps prevent cracks.

After 1 hour, remove the cheesecake from the water bath and discard the water. Gently run a thin knife around the edge between the cake and pan to loosen. Let the cheesecake cool completely at room temperature for 1–2 hours, then refrigerate uncovered for at least 4 hours, preferably overnight, to fully set and develop flavor.

Mix the sour cream, powdered sugar, and vanilla extract until smooth. Spread the topping over the chilled cheesecake evenly. Return to the refrigerator for 20–30 minutes before serving to set the topping.

When ready to serve, release and remove the springform ring. Slide a thin knife around the edge if needed and slice with a sharp knife warmed under hot water and wiped dry between cuts for clean slices. Serve plain or with fresh berries, fruit compote, or a drizzle of chocolate.