Creamy Cheesecake Recipe

1. Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch springform pan and optionally line the bottom with parchment paper for easier release.

2. Combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon fine salt in a medium bowl. Stir in 6 tablespoons melted unsalted butter until the mixture resembles wet sand and holds together when pressed.

3. 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 firmly.

4. Bake the crust 8–10 minutes until set and fragrant. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool while you make the filling.

5. Prepare ingredients

Ensure 24 oz cream cheese is at room temperature (soft but not warm). Measure and have ready 1 cup granulated sugar, 1/2 cup sour cream, 1/4 cup heavy cream, 3 eggs, 1 egg yolk, 2 tsp vanilla, 1 tsp lemon zest (optional), 2 tbsp flour and 1/4 tsp salt.

6. Beat cream cheese

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until very smooth, about 2–3 minutes. Scrape the bowl down as needed to avoid lumps.

7. Add sugar and lighten

With the mixer on low, add 1 cup granulated sugar gradually and continue mixing until incorporated and the mixture is smooth, about 1–2 minutes, scraping the bowl once.

8. Incorporate remaining wet ingredients

Add 1/2 cup sour cream, 1/4 cup heavy cream, 3 whole eggs plus 1 yolk (add eggs one at a time, mixing briefly after each just until combined), 2 tsp vanilla extract and 1 tsp lemon zest if using. Mix on low speed; avoid whipping air into the batter. Scrape the bowl between additions.

9. Add dry finishing ingredients

Sprinkle in 2 tablespoons flour (or cornstarch) and 1/4 teaspoon salt. Mix on low until just incorporated and the batter is silky. Do not overmix.

10. Assemble and prepare for baking

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles. If desired, run a knife around the edge to help prevent cracks.

11. Water bath (recommended)

Wrap the outside bottom of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the wrapped pan in a larger roasting pan. Pour hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the springform pan (this creates a bain-marie that gives a creamier texture and reduces cracking).

12. Bake

Bake at 325°F (160°C) for 50–65 minutes. The center should still jiggle slightly when the pan is gently shaken — it will set as it cools. Avoid overbaking; the surface should be lightly golden but not browned.

13. Initial cooling

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce temperature shock (this further helps prevent cracks).

14. Chill

Remove the pan from the water bath, unwrap the foil, and let the cheesecake cool to room temperature on a wire rack (about 1 hour). Then cover loosely and refrigerate at least 6 hours, preferably overnight, until fully set.

15. If using the sour cream topping: whisk together 1/2 cup sour cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until smooth. When the cheesecake has cooled to room temperature (after the initial hour out of the oven) spread the topping evenly over the surface and return the cheesecake to the refrigerator to chill and set for at least 2 hours (or continue chilling overnight).

16. Before serving, release the springform and transfer the cheesecake to a serving plate. Top with fresh berries or 1 cup fruit compote if desired. Slice with a warm, clean knife (wipe between cuts) for clean slices.