Cheesecake Recipe

Preheat 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. Stir until evenly moistened and mixture holds 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 crust for 10 minutes, then remove from oven and set aside to cool slightly while you make the filling. Reduce oven temperature to 300°F (150°C) if desired for baking the filled cheesecake.

Reduce oven temperature to 300°F (150°C) if you haven't already. Place a large roasting pan in the oven (for a water bath) while the oven preheats.

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

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

Add sour cream, heavy cream, vanilla extract, lemon zest (if using), flour (or cornstarch), and salt. Mix on low speed until combined and smooth.

Add the eggs one at a time, mixing only until each is incorporated. Avoid overbeating after eggs are added to minimize air in the batter.

Pour the filling into the prepared crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan inside the preheated roasting pan and carefully pour hot (not boiling) water into the roasting pan to come about halfway up the outside of the springform pan to create a water bath (bain-marie).

Bake at 300°F (150°C) for 50–70 minutes, until the edges are set and the center still jiggles slightly when gently shaken. Rotate the pan once halfway through if your oven bakes unevenly.

Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.

Remove the cheesecake from the oven, lift it out of the water bath, and let it cool to room temperature on a wire rack. Once cooled, cover loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, until fully set.

While the cheesecake chills, make the raspberry puree. In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5–7 minutes.

Pour the cooked raspberries through a fine-mesh sieve into a bowl, pressing on the solids with a spoon to extract the puree and leaving the seeds behind. Discard seeds.

Taste and adjust sweetness if needed. Let the puree cool to room temperature, then refrigerate until ready to use. Keeps up to 3 days refrigerated.

Run a thin knife around the edge of the chilled cheesecake to loosen it from the pan sides, then remove the springform ring.

If using strawberries: arrange sliced strawberries on top of the cheesecake in a single layer or decorative pattern. If using raspberry puree: spoon or drizzle the puree over the center or in a decorative pattern. You can also swirl the puree gently into the top with an offset spatula.

Dust lightly with powdered sugar if desired. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices.

Serve chilled. Leftover cheesecake will keep covered in the refrigerator for up to 5 days.