Cheesecake Recipe

Prep pan and oven

Preheat the oven to 350°F (175°C). Lightly grease the sides of a 9-inch (23 cm) springform pan. Cut a piece of parchment to line the bottom.

Melt the butter: in a small saucepan or microwave-safe bowl, melt the 6 tbs unsalted butter until fully liquid.

Combine crust ingredients: in a medium bowl, mix 1.5 cups graham cracker crumbs, 2 tbs granulated sugar, and 1 tsp fine salt. Pour in the melted butter and stir until crumbs are evenly moistened and resemble wet sand.

Press and bake: press the crumb mixture 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 a flat glass to compress firmly. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing filling. Reduce oven temperature to 325°F (163°C).

Bring ingredients to room temperature: ensure the cream cheese, eggs, sour cream, and heavy cream are at room temperature (this helps make a smooth filling).

Beat cream cheese and sugar

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the 32 oz room-temperature cream cheese on medium-low speed until very smooth and free of lumps, about 2–3 minutes. Add 1 cup granulated sugar and beat on medium speed until incorporated and smooth, scraping down the bowl as needed (about 1–2 minutes).

Add remaining wet ingredients: add 1/2 cup sour cream, 1/2 cup heavy cream, 2 tsp vanilla extract, and 1 tsp lemon zest (if using). Beat on low speed until combined.

Incorporate eggs: with the mixer on low speed, add the 4 whole eggs one at a time, beating only until each is incorporated (about 15–20 seconds each). Add the extra egg yolk and mix briefly. Do not overbeat — minimize air incorporation to reduce cracking.

Add flour and finish: add 2 tbs all-purpose flour and beat on low just until incorporated, scraping the bowl to ensure an even mixture. The batter should be smooth and pourable.

Prepare pan for water bath: wrap the outside of the springform pan with a double layer of heavy-duty foil, crimping well to prevent leaks. Place the foil-wrapped pan on a baking sheet for easier handling.

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

Bake in water bath: place the foil-wrapped pan into a larger roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan (about 1–1.5 inches). Carefully transfer to the oven and bake at 325°F (163°C) for 50–70 minutes, or until the edges are set and the center still slightly jiggles when shaken. Rotating once halfway through can help even baking.

Turn off heat and cool gradually: when done, turn off the oven, crack the oven door, and leave the cheesecake inside to cool for 1 hour. This gradual cooling helps prevent cracks.

Chill: remove from oven, lift the springform out of the water bath, remove foil, and let cool to room temperature on a wire rack for 1 hour. Then refrigerate (uncovered or loosely covered) for at least 6 hours, preferably overnight, to fully set.

Prepare sour cream topping: in a small bowl, whisk together 1/2 cup sour cream, 2 tbs powdered sugar, and 1/2 tsp vanilla extract until smooth.

Apply topping: after the cheesecake has chilled and set, spread the sour cream mixture over the top in an even layer. Return to the refrigerator for 15–30 minutes to set the topping.

Serve: remove the sides of the springform pan. Run a thin knife warmed in hot water around the edge if needed to loosen. Top with fresh berries or fruit sauce (about 1 cup) before slicing. Use a hot, dry knife wiped between cuts for neat slices.