Cheesecake Recipe

Prepare pan

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

Combine graham crackers, 2 tbs sugar, melted butter, and 1 tsp salt in a medium bowl. Stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom and about 1/2-inch up the sides of the prepared pan using the bottom of a measuring cup or a flat glass.

Bake crust for 10 minutes, then remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 300°F (150°C) if your oven runs hot.

Bring ingredients to room temperature: allow the cream cheese, eggs, and sour cream to sit at room temperature for at least 30–60 minutes before starting to prevent lumps and overmixing.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low until smooth and free of lumps, scraping the bowl often (about 2–3 minutes). Do not whip at high speed to avoid incorporating too much air.

Add 1 cup granulated sugar and 1 tsp salt and continue mixing on medium-low until combined and smooth (about 1–2 minutes). Scrape the bowl.

Add sour cream (1 cup), 2 tsp vanilla, and lemon zest (if using). Mix on low just until incorporated.

Add the eggs one at a time, mixing on low speed and stopping to scrape the bowl after each addition. Add the extra egg yolk at the end. Mix just until combined — overmixing will trap air and cause cracking.

If using, add 2 tbs flour and mix briefly to combine. Scrape the bowl and give the mixture a final low-speed stir to ensure smoothness.

Pour the filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles. For an extra smooth result, run a thin spatula around the edge to dislodge trapped air between filling and pan.

Create a water bath (bain-marie): wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil (covering the bottom and up the sides) to prevent water leaks. Place the wrapped pan in a large roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for about 55–70 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken. Baking time varies by oven; begin checking at 50 minutes.

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce temperature shock and help prevent cracking.

Remove the cheesecake from the oven and water bath. Run a thin knife around the inside edge of the pan to loosen the cake from the sides. Cool to room temperature on a wire rack, then refrigerate (uncovered or loosely covered) for at least 6 hours or overnight to set completely.

If using sour cream topping: whisk 1 cup sour cream with 2 tbs powdered sugar and 1 tsp vanilla until smooth. Spread over chilled cheesecake, then return to refrigerator for 30 minutes to set.

Top with fresh berries just before serving. To serve, release and remove the springform ring, slide a thin knife around the bottom edge if needed, and transfer slices with a wide spatula. For clean slices, wipe the knife between cuts and chill the cake well before slicing.