Cheese Cake Recipe

Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, granulated sugar, melted butter, and salt in a medium bowl. Mix until the 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 glass to compact it.

Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly while you prepare the filling. Lower oven temperature to 300°F (150°C) if your oven runs hot.

Bring the cream cheese to room temperature for at least 1 hour so it blends smoothly. Preheat the oven to 325°F (160°C) if you previously lowered it; otherwise ensure oven is at 325°F.

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

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

Add the sour cream, heavy cream, vanilla extract, and lemon zest (if using). Beat on low speed until incorporated and smooth, about 30 seconds.

Add the eggs one at a time, mixing on low speed and scraping the bowl between additions. Add the extra yolk last. Mix only until combined—avoid overbeating to reduce air incorporation.

With the mixer on low, add the flour (or cornstarch) and salt and mix just until blended. The batter should be smooth and pourable but not frothy.

Pour the filling over the cooled crust in the springform pan 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 into a larger roasting pan. Pour hot (not boiling) water into the roasting pan to come about 1 inch up the side of the springform pan to create a water bath—this helps prevent cracking and promotes even baking.

Bake in the preheated oven at 325°F (160°C) for 50–65 minutes. The edges should be set and lightly puffed; the center will still have a gentle jiggle (about the size of a quarter). Avoid overbaking to prevent cracks and a dry texture.

Turn off the oven. Crack the oven door open and let the cheesecake cool in the oven for 1 hour to reduce temperature shock (this helps prevent cracking).

Carefully remove the springform pan from the water bath and cool to room temperature on a wire rack. Once at room temperature, refrigerate the cheesecake (uncovered or loosely covered) for at least 6 hours, preferably overnight, to fully set and develop flavor.

If using the sour cream topping: whisk together 1/2 cup sour cream, powdered sugar, and 1/2 tsp vanilla until smooth. Spread evenly over the chilled cheesecake.

Top with fresh berries just before serving. Run a thin knife around the pan edge to loosen, then release the springform and transfer the cheesecake to a serving plate.

Slice with a hot, dry knife (wipe the knife clean between cuts) to get neat slices. Serve chilled.