Cheese Cake Recipe

Preheat oven to 325°F (163°C). Position an oven rack in the lower third of the oven.

Butter the bottom and sides of a 9-inch (23 cm) springform pan. Line the bottom with parchment paper for easier release.

Combine graham cracker crumbs, granulated sugar, melted butter, and salt in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and optionally 1/2-inch up the sides) of the prepared springform pan using the bottom of a measuring cup or a flat glass.

Bake the crust for 10 minutes to set. Remove from oven and let cool while preparing filling. Reduce oven temperature to 300°F (150°C).

Bring all filling ingredients (cream cheese, sour cream, eggs) to room temperature before starting — this prevents lumps and helps a smooth filling.

In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl often to avoid lumps.

Add the granulated sugar and beat on low-to-medium speed until incorporated and smooth, about 1–2 minutes. Do not overbeat.

Mix in sour cream, vanilla extract, lemon zest (if using), flour, and salt on low speed just until combined and silky, about 30 seconds. Scrape down bowl.

Add the eggs one at a time, mixing on low speed and stopping as soon as each is incorporated. Finally add the extra egg yolk and mix briefly. Avoid whipping air into the batter—low speed and short mixing times reduce air bubbles.

Pour the filling over 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.

Prepare a water bath (bain-marie): wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in a large roasting pan and pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Avoid overbaking to prevent cracks.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to further set and reduce cracking.

Remove the cheesecake from the water bath and take off the foil. Run a thin knife around the edge of the cheesecake to loosen from the pan sides if desired (this helps prevent cracks as it cools).

Cool completely on a wire rack, then refrigerate, uncovered, for at least 4 hours and preferably overnight (8–24 hours) to fully set and develop flavor.

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

Spread the topping over the chilled cheesecake or dollop on individual slices. Alternatively, spoon fruit compote or fresh berries over the top just before serving.

Release the springform pan rim, transfer the cheesecake to a serving plate, slice with a hot, clean knife (wipe between cuts) and serve chilled.