Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the outside base with foil if planning a water bath.

Combine the graham cracker crumbs, granulated sugar, and fine salt in a medium bowl. Pour the melted butter over the mixture and stir until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact it.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (165°C).

Bring the cream cheese to room temperature for the smoothest filling (about 30–60 minutes). Preheat oven to 325°F (165°C) if not already set.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and an electric hand mixer), beat the room-temperature cream cheese on low-medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl and paddle as needed.

Add the granulated sugar and beat on medium speed until combined and slightly creamy, about 1–2 minutes. Scrape down the bowl.

Add the sour cream, vanilla extract, lemon juice (if using), and fine salt. Mix on low speed until incorporated and smooth.

Add the eggs one at a time, mixing on low speed and just until each is incorporated. Avoid overmixing or whipping air into the batter.

Sift in the all-purpose flour and fold gently (or mix on the lowest speed just to combine) until no streaks remain. Scrape down the bowl and ensure a smooth, slightly thick batter.

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

Prepare a water bath (optional but recommended for a crack-free top): wrap the outside of the springform pan tightly with a double layer of heavy-duty foil to prevent leaks. Place the wrapped pan in a large roasting pan and pour enough hot water into the roasting pan to come about halfway up the side of the springform pan.

Bake at 325°F (165°C) for 50–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Baking time varies with oven and pan; start checking at 50 minutes.

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce sudden temperature changes that cause cracking.

After the hour, remove the cheesecake from the water bath (if used) and unwrap the foil. Let it cool to room temperature on a wire rack for another hour.

Cover the cooled cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.

Sour Cream Topping

About 20–30 minutes before serving, whisk together the 1/2 cup sour cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Spread gently over the chilled cheesecake and return to the refrigerator for 10–15 minutes to set.

When ready to serve, run a thin knife around the edge of the springform pan to loosen, then release the sides. Top with fresh berries or fruit of your choice.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.