Original Cheesecake Recipe

Preheat oven to 325°F (160°C). Prepare a 9-inch (23 cm) springform pan: lightly grease the sides with butter or nonstick spray. Cut a circle of parchment paper to fit the bottom and line the pan, leaving parchment up the sides for easier release.

Combine graham cracker crumbs, 2 tbsp granulated sugar and a pinch of salt in a medium bowl. Pour in the melted butter and stir with a fork until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides, optional) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact firmly. Refrigerate the crust while you make the filling, or bake for 8–10 minutes for a firmer crust. If baking, let it cool for 10 minutes before filling.

Reduce oven temperature to 300°F (150°C) if you baked the crust; otherwise preheat oven to 300°F (150°C). Prepare a large roasting pan or deep baking dish for a water bath (bain-marie).

Room-temperature ingredients

Ensure cream cheese, eggs and sour cream are at room temperature (about 30 minutes out of the fridge). This prevents lumps and overbeating.

In a large mixing bowl, beat the room-temperature cream cheese on medium speed with an electric mixer until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl and paddle frequently.

Add 1 cup granulated sugar and the 2 tbsp flour (or cornstarch) and a pinch of salt. Continue to beat on medium-low until incorporated and very smooth, about 1–2 minutes. Do not overbeat.

Add eggs one at a time, beating on low speed and scraping the bowl between additions. Beat just until each egg is incorporated — avoid whipping air into the batter.

Beat in the sour cream, 2 tsp vanilla extract and optional lemon zest on low speed until homogeneous and smooth. Scrape down the sides and give one final brief low-speed mix to finish.

Pour the filling over the prepared crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release large air bubbles. Run a small offset spatula or knife around the edge between filling and pan to help prevent cracks as it rises.

Place the springform pan inside the prepared roasting pan. Carefully pour hot (but not boiling) water into the roasting pan to come about halfway up the side of the springform pan to create a water bath. The water bath helps the cake bake gently and reduces cracking.

Bake at 300°F (150°C) for 55–75 minutes, until the edges are set and lightly puffed but the center still has a slight jiggle (about 1/2–3/4 inch). Avoid overbaking — residual heat will finish setting.

Turn off the oven. Crack the oven door open and let the cheesecake cool inside the oven for 1 hour to prevent rapid temperature change and cracking.

After an hour, remove the cheesecake from the water bath and take off the outer roasting pan. Run a thin knife around the interior edge of the springform to loosen the cake from the sides (do not release the springform yet). Let the cake cool to room temperature on a wire rack for about 1–2 hours.

Refrigerate uncovered (or loosely covered) for at least 6 hours, preferably overnight, to fully set and develop flavor.

If using a sour-cream topping, whisk together 1/2 cup sour cream, 2 tbsp powdered sugar and 1/4 tsp vanilla until smooth. Spread evenly over the chilled cheesecake.

Return cheesecake to refrigerator for 15–30 minutes to set the topping. Release and remove the springform ring. Slide a thin spatula under the parchment to transfer cake to a serving plate if desired.

Top with fresh berries or fruit as desired just before serving. Slice with a hot, dry knife (wipe knife between slices) for clean cuts.