Cheesecake Recipe

Prep pan

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

Combine graham cracker crumbs, granulated sugar (2 tbs), and salt in a medium bowl. Pour in melted butter and stir until combined and mixture resembles wet sand.

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 glass. Aim for an even 1/4–1/2 inch layer.

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

Bring the room-temperature cream cheese to a consistent soft texture by beating: In a large bowl or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl sides as needed.

Add the 1 cup granulated sugar and the 2 tbs flour and continue to beat on low-to-medium until well incorporated, about 1–2 minutes. Scrape the bowl.

Add sour cream (1 cup), vanilla extract (2 tsp), lemon zest (if using), and salt (1/4 tsp). Mix on low speed until just combined, about 30 seconds. Scrape sides and bottom.

Add eggs one at a time, mixing on low speed and only until incorporated after each addition. Do not overbeat; overmixing incorporates air that can cause cracks. After last egg, the batter should be smooth and pourable.

Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release large air bubbles.

Place the springform pan on a baking sheet. Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. The internal temperature should read about 150–155°F (65–68°C) if using a thermometer.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour (this gradual cooling helps prevent cracks).

After the hour, remove the cheesecake from the oven and run a thin knife around the inside edge of the pan to loosen. Cool to room temperature on a wire rack for 1–2 hours.

Cover the cheesecake and refrigerate at least 6 hours or overnight (8–24 hours recommended) for best texture and flavor.

If using a sour cream topping: whisk together 1/2 cup sour cream, 2 tsp powdered sugar, and 1/2 tsp vanilla until smooth. Spread over chilled cheesecake and refrigerate 15–30 minutes to set.

Top with fresh berries or warm fruit compote before serving. Unlock and remove the springform ring, transfer cheesecake to a serving plate if desired, slice with a hot, clean knife (wipe between cuts) and serve.