Cheese Cake Recipe

Prepare pan

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

Combine the graham cracker crumbs, 2 tablespoons granulated sugar and 1 teaspoon fine salt in a medium bowl. Pour in the melted butter and stir until the mixture holds together when pressed between your fingers.

Press the crumb mixture evenly into the bottom (and about 1/2-inch up the sides if desired) of the prepared springform pan using the back of a measuring cup or glass. Tap the pan on the counter to settle the crust.

Bake the crust for 10 minutes to set. Remove from the oven and let cool slightly while you prepare the filling. Leave the oven on.

Reduce oven temperature to 300°F (150°C) after the crust step is complete (if your oven runs hot, 275°F/135°C is acceptable). Place a large shallow roasting pan or baking dish in the oven if you plan to use a water bath (recommended).

Using a stand mixer fitted with the paddle attachment or a large bowl and hand mixer, beat the room-temperature cream cheese on medium speed for 2–3 minutes until very smooth and free of lumps. Scrape down the bowl and beater as needed.

Add 1 cup granulated sugar and 1/4 teaspoon fine salt and beat on low-to-medium speed until blended, about 1 minute. Scrape down the bowl.

Add the eggs one at a time, beating only until each is incorporated. Do not overmix; keep the speed low and stop as soon as the yellow from the yolk disappears into the batter.

Mix in the sour cream, 2 teaspoons vanilla extract, lemon zest (if using) and the optional 2 tablespoons flour on low speed until just combined and smooth. Scrape the bowl and ensure no streaks remain.

Pour the filling over the slightly cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Water bath (optional, for cracks-free baking)

If using a water bath: wrap the outside of the springform pan with two layers of heavy-duty foil to prevent leaks. Place the wrapped pan into the larger roasting pan in the oven and carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 300°F (150°C) for 55–70 minutes. The edges should be set and the center will still have a slight wobble—like a gently jiggling custard. Avoid overbaking to prevent cracks.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to finish setting slowly and prevent sudden temperature changes that cause cracks.

After 1 hour, remove the cheesecake from the oven. If you used a water bath, carefully lift the springform pan from the water bath and remove the foil. Let the cake cool completely on a wire rack for 1–2 hours.

Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.

About 15 minutes before serving, whisk together 1/2 cup sour cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until smooth. Spread the topping over the chilled cheesecake in an even layer.

Return the cheesecake to the refrigerator for 15–30 minutes to allow the topping to set, then remove the outer ring of the springform pan, slice with a hot, clean knife (wipe between cuts) and serve.