Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment paper for easy removal.

Combine crumbs, sugar, and salt in a medium bowl. Pour melted butter over the crumbs and stir until 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 a glass.

Bake crust for 10 minutes until set and fragrant. Remove from oven and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 300°F (150°C).

Bring the cream cheese to room temperature (if not already) so it mixes smoothly. Cut the blocks into cubes to speed blending.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Scrape down the bowl as needed.

Add the granulated sugar and beat on medium-low until combined and silky (about 1–2 minutes). Avoid whipping in too much air.

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

Add the eggs one at a time, mixing briefly after each addition just until the yolk disappears. Do not overbeat — stop as soon as the mixture is smooth. Overmixing will incorporate air and can cause cracking.

Pour the filling over the slightly cooled crust and smooth the top with a spatula.

Prepare a water bath (recommended to prevent cracks): wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to seal, then place the pan in a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan.

Bake at 300°F (150°C) for 50–65 minutes. The center should still have a slight jiggle (like gelatin) when gently shaken; edges should be set and lightly golden. Avoid overbaking.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 45–60 minutes to gradually reduce temperature — this helps prevent cracks.

Remove the cheesecake from the water bath, unwrap foil, and run a thin knife around the edge to loosen from the pan (this prevents sticking as it contracts). Let cool to room temperature on a wire rack.

Cover and refrigerate at least 6 hours or preferably overnight to fully set and develop flavor.

If using a sour cream topping: whisk together 1/2 cup sour cream, powdered sugar, and 1/2 tsp vanilla until smooth. Spread over chilled cheesecake and return to refrigerator for 15–30 minutes to set.

Top with fresh berries or a fruit compote just before serving. To slice cleanly, run a sharp knife under hot water, wipe dry, and make slices, wiping the knife between cuts.