Plain Cheesecake Recipe

Prepare pan

Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch (23 cm) springform pan with a double layer of heavy-duty aluminum foil, extending several inches up the sides to prevent water leaks during the water bath.

Combine crumbs, sugar, melted butter, and salt in a medium bowl. Mix until the mixture holds together when pressed.

Press the crumb 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 for an even, compact crust. Chill in the refrigerator while you prepare the filling (10 minutes) to firm the crust.

Bake the crust for 8 minutes until set. Remove from oven and reduce oven temperature to 325°F (163°C). Let crust cool slightly while assembling filling.

Bring all filling ingredients to room temperature (if not already). This ensures a smooth, lump-free batter and even baking.

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 free of lumps, about 2–3 minutes. Scrape down the bowl and paddle as needed.

Add the granulated sugar gradually and continue beating on medium speed until combined and silky, another 1–2 minutes. Scrape the bowl.

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

Add the eggs one at a time, mixing on low speed and scraping the bowl between additions. Do not overmix — stop as soon as each egg is incorporated to avoid incorporating excess air.

Strain the batter through a fine-mesh sieve into a clean mixing bowl or large measuring cup to remove any remaining lumps and air pockets. This step improves texture and reduces cracking.

Place the prepared springform pan with pre-baked crust into a large roasting pan. Pour the smooth filling over the crust, smoothing the top with an offset spatula. Tap the pan gently on the counter a few times to release large air bubbles.

Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan (use approximately the provided hot water amount). Open the oven and place the roasting pan with the cheesecake inside on the middle rack. Carefully pour hot water into the roasting pan around the springform (doing this with the pan already in the oven minimizes splashing).

Bake at 325°F (163°C) for 55–70 minutes. The edges should be set and the center still slightly wobbly — like gelatin — when you gently shake the pan. Avoid overbaking; the cheesecake will continue to set as it cools.

Turn off the oven and crack the oven door open. Let the cheesecake sit in the oven for 30–45 minutes to cool slowly (this helps prevent large cracks).

Using oven mitts, carefully remove the roasting pan from the oven and lift the springform pan out of the water bath. Remove and discard the foil. Place the cheesecake on a wire rack and run a thin knife around the inside edge of the pan to loosen the cheesecake from the sides (this helps avoid cracks as it contracts while cooling).

Cool completely to room temperature, then cover loosely with plastic wrap and refrigerate at least 8 hours, preferably overnight, before unmolding and serving.

If using a sour cream topping, whisk the sour cream and powdered sugar together until smooth. Spread a thin layer over the chilled cheesecake and return to the refrigerator for 15–20 minutes to set.

Release the springform latch and remove the outer ring. Transfer the cheesecake to a serving plate. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices.

Serve chilled. Store leftovers covered in the refrigerator for up to 5 days.