Cheesecake Recipe

Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan or line the base with parchment paper for easier release.

Combine graham cracker crumbs, granulated sugar and salt in a medium bowl. Stir in melted butter 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, if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and set aside to cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

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

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

Beat in sour cream until incorporated, then add eggs one at a time, beating just until each is incorporated—avoid overbeating to minimize air in the batter.

Mix in vanilla extract, lemon zest (if using), and all-purpose flour just until blended. The batter should be smooth and slightly thick. Give a final scrape of the bowl and mix briefly to ensure even texture.

Pour the filling over the prepared 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 to reduce cracking: wrap the outside of the springform pan with a double layer of heavy-duty foil, sealing tightly. Place the foil-wrapped pan in a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about 1–1.5 inches up the side of the springform pan.

Bake at 325°F (160°C) for 50–70 minutes, or until the edges are set and the center still slightly trembles when the pan is gently shaken. Exact time depends on oven and pan—start checking at 50 minutes.

Turn the oven off and crack the oven door. Let the cheesecake cool in the oven for 1 hour to finish setting slowly (this reduces cracking).

Remove the cheesecake from the water bath and unwrap the foil. Run a thin knife around the edge of the cake to loosen it from the pan to prevent sticking as it contracts while cooling. Let cool to room temperature on a wire rack.

Refrigerate the cheesecake, uncovered, for at least 6 hours or preferably overnight to fully set and develop flavor.

If using a sour cream topping: whisk together 1 cup sour cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until smooth.

When the cheesecake has cooled to room temperature (after initial cooling but before long refrigeration), spread the sour cream mixture gently and evenly over the top. Return the cake to the refrigerator to chill and set for at least 30 minutes.

Before serving, release the springform ring, transfer the cheesecake to a serving plate if desired, and top with fresh berries or warm fruit compote.