Homemade Cheesecake Recipe

Prepare pan and preheat

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan lightly with butter. Line the bottom with a circle of parchment paper for easy release.

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar and 1/8 teaspoon salt. Stir to distribute evenly.

Pour the 6 tablespoons melted butter over the crumbs and mix with a fork until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if you like) of the prepared springform pan using the back of a measuring cup or glass. Bake the crust for 8–10 minutes until fragrant and set. Remove from oven and let cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Bring the 900 g cream cheese to room temperature for at least 30–60 minutes so it blends smooth. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and hand mixer).

Beat the cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes, scraping the bowl down with a spatula as needed.

Add 1 cup granulated sugar and beat on low speed until incorporated and smooth, about 1–2 minutes. Do not overbeat (which incorporates too much air).

Mix in 2 tablespoons flour, 1 cup sour cream, 2 teaspoons vanilla extract and 1 teaspoon lemon zest (if using). Beat on low just until combined and smooth.

Add the eggs one at a time, beating on low speed and scraping down the bowl between each addition. Mix only until each egg is incorporated; avoid whipping in air.

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

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering at least halfway up the pan to prevent leaks. Place the wrapped pan in a large roasting pan. Pour enough hot water into the roasting pan so the water comes about halfway up the side of the springform pan.

Bake at 325°F (160°C) for 50–65 minutes. The cheesecake is done when the edges are set and the center still slightly jiggles (about 1/2 inch) when the pan is gently shaken. Avoid overbaking to prevent cracks.

Turn the oven off. Crack the oven door and let the cheesecake cool inside the oven for 1 hour to reduce sudden temperature change and help prevent cracks.

After 1 hour, remove the cheesecake from the water bath and remove foil. Let it cool on a wire rack until it reaches room temperature, about 1–2 hours.

Refrigerate: once cooled to room temperature, cover loosely with plastic wrap and chill in the refrigerator at least 6 hours, preferably overnight, for best texture and flavor.

If using a sour cream topping: whisk together 1/2 cup sour cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until smooth. Spread evenly over the chilled cheesecake.

Return the cheesecake to the refrigerator for 15–30 minutes to set the topping.

Before serving, run a thin knife around the edge of the springform pan to loosen, then release and remove the sides. Transfer to a serving plate and top with fresh berries if desired.