Cheesecake Recipe

Preheat oven to 350°F (175°C). Prepare a 9-inch (23 cm) springform pan by greasing the sides with butter and lining the bottom with parchment paper. Wrap the outside base of the pan with a double layer of heavy-duty aluminum foil if you plan to bake in a water bath.

Combine 1 3/4 cups graham cracker crumbs and 2 tablespoons sugar in a medium bowl. Stir in 6 tablespoons melted butter and 1/4 teaspoon salt until mixture resembles wet sand and holds together when pressed.

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 bottom of a measuring cup or glass to compact it tightly.

Bake the crust 8–10 minutes until set and beginning to brown slightly. Remove from oven and set aside to cool slightly. Lower oven temperature to 325°F (160°C).

Reduce oven to 325°F (160°C) if not already set. Place room-temperature cream cheese (32 oz) in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Beat cream cheese on low-to-medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl and paddle as needed to ensure no lumps remain.

Add 1 cup granulated sugar and 1/4 teaspoon fine salt. Beat on medium speed until combined and slightly fluffy, about 1–2 minutes. Scrape down the bowl.

Add 1 cup sour cream and 2 teaspoons vanilla extract; mix on low speed until incorporated.

With mixer on low, add eggs one at a time, mixing just until each egg is incorporated—do not overbeat. After eggs, mix in 2 tablespoons flour (or cornstarch) and 1 teaspoon lemon zest if using, just until blended.

Pour the filling over the pre-baked crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Prepare a water bath (optional but recommended to minimize cracking): set the springform pan in a larger roasting pan and carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan. If you used foil, water will not leak into the pan.

Bake in the preheated 325°F (160°C) oven for 50–65 minutes. The cake is done when the edges are set and lightly puffed but the center still has a slight jiggle (about 1–2 inches) when you gently shake the pan.

Turn off the oven. Crack the oven door open and let the cheesecake cool inside the oven for 1 hour to reduce the chance of cracking.

Remove the cheesecake from the oven and the water bath (if used). Run a thin knife around the inner edge of the springform pan to loosen the cheesecake from the sides. Allow to cool to room temperature on a wire rack, about 1–2 hours.

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

Sour cream topping

Whisk together 1/2 cup sour cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until smooth. Spread evenly over the chilled cheesecake and refrigerate 10–15 minutes to set.

Before serving, release and remove the springform ring. Transfer cheesecake to a serving plate and top with fresh berries or 1 cup fruit compote. Slice with a hot, wet knife for clean slices.