Cheesecakes Recipe

Prepare crust

Preheat oven to 325°F (165°C). In a medium bowl combine graham cracker crumbs, granulated sugar, melted butter and salt. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and optionally up the sides) of a 9-inch springform pan, about 1/2 inch thick. Use the bottom of a measuring cup to compact the crust firmly. Bake crust for 8-10 minutes until fragrant and set. Remove from oven and let cool while making the filling. Reduce oven temperature to 300°F (150°C) if you prefer a slower bake to minimize cracking.

Soften and beat cream cheese

Ensure cream cheese is very soft (room temperature). In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and free of lumps, about 2-3 minutes. Scrape down the bowl sides as needed.

Add sugar and sour cream

Add granulated sugar and sour cream to the cream cheese. Beat on low to medium speed until incorporated and smooth, about 1-2 minutes, scraping down sides once. This creates a denser, creamier texture.

Incorporate eggs and flavorings

With the mixer on low, add the eggs one at a time, mixing just until combined after each addition—do not overbeat. Add vanilla extract, flour, and lemon zest (if using) and mix on low until just incorporated. The batter should be smooth and slightly thick but avoid whipping air into it.

Assemble and bake

Pour filling over the cooled crust and smooth the top. Place the springform pan inside a larger roasting pan for a water bath (bain-marie). Carefully pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan (wrap the base of the springform pan in foil if there is any risk of leaks). Bake at 300°F (150°C) for 50-70 minutes, or until the edges are set but the center still slightly jiggles when gently shaken.

Cool gradually to prevent cracks

Turn off the oven and crack the oven door open. Let the cheesecake sit in the oven for 1 hour to cool gradually. Remove from the water bath and run a thin knife around the edge to loosen from the pan (this helps prevent cracking as it contracts). Cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours or preferably overnight to fully set.

If using a sour cream topping: combine 1/2 cup sour cream with 2 tablespoons powdered sugar and spread over chilled cheesecake. Return to refrigerator for 15-30 minutes to set. Top with fresh berries or fruit compote before serving.

To serve, run a warm knife around the springform sides, release the ring, slice with a sharp clean knife (wipe blade between cuts for neat slices) and serve chilled. Store leftovers covered in refrigerator for up to 5 days.