Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil if using a water bath.

Combine graham cracker crumbs, granulated sugar, and salt in a medium bowl. Melt butter and pour over crumbs; stir until mixture is evenly moistened and resembles wet sand.

Press crumb mixture firmly and 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 glass to compact. Bake crust for 10 minutes until set and fragrant. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool while preparing filling.

Bring cream cheese to near room temperature: remove from refrigerator about 30–60 minutes before starting. Preheat oven to 325°F (160°C) if not already. Place rack in lowest third of oven to accommodate a water bath.

Beat cream cheese and sugar

In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, add the room-temperature cream cheese. Beat on low-medium speed until very smooth and free of lumps, about 2–3 minutes, scraping down the bowl as needed. Gradually add the granulated sugar and flour and beat until combined and silky, about 1–2 minutes. Do not overbeat.

Incorporate eggs

Add the eggs one at a time, beating on low speed and fully incorporating each before adding the next. Then add the extra yolk and mix just until blended. Scrape down the bowl frequently to ensure even texture. Avoid high speed or overbeating to prevent incorporating too much air.

Finish batter

Add sour cream, heavy cream, vanilla, and salt. Mix on low speed until smooth and homogeneous, about 20–30 seconds. The batter should be thick but pourable and free of lumps.

Place the filled springform pan inside a larger roasting pan. Pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan to create a water bath; this helps bake evenly and prevents cracking. Alternatively, preheat oven with an empty roasting pan and pour hot water in just before placing cheesecake inside.

Pour the cheesecake batter 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. If desired, pass the top of the batter through a fine strainer or skim with an offset spatula to remove any surface bubbles.

Bake in the preheated 325°F (160°C) oven for 50–65 minutes. Check for doneness: the edges should be set and slightly puffed, center should still have a slight jiggle (about 1 inch) when the pan is gently shaken. Avoid baking until completely firm to minimize cracking.

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to gradually reduce temperature and minimize cracks.

Carefully remove the springform pan from the water bath and remove any foil. Run a thin knife around the edge to loosen from the pan sides (do not remove the springform ring). Cool completely at room temperature for 1–2 hours.

Refrigerate the cheesecake, still in the pan, for at least 6 hours and preferably overnight (8–24 hours) to fully set and develop flavor.

If using the topping, combine 1/2 cup sour cream, powdered sugar, and 1/2 tsp vanilla in a small bowl and stir until smooth.

When cheesecake has chilled and just before serving, spread the sour cream topping evenly over the chilled cheesecake. Return to refrigerator for 15–30 minutes to set the topping.