Cheesecake Recipe

Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the outside with a double layer of heavy-duty foil if you plan to use a water bath; otherwise, lightly grease the pan and place a parchment round in the bottom.

Combine the graham cracker crumbs, 2 tablespoons granulated sugar, melted butter, and 1 tsp 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 optionally 1/2 inch up the sides) of the prepared springform pan using the back of a measuring cup or the bottom of a glass.

Bake the crust for 8–10 minutes until set and fragrant. Remove from the oven and set aside to cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C).

Reduce oven temperature to 325°F (160°C) if you haven't already. If using a water bath, bring a kettle of hot water to the boil to have it ready.

Beat the cream cheese

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

Add sugar and flavorings

Add 1 cup granulated sugar and beat on low until incorporated, about 1 minute. Mix in the sour cream and 2 teaspoons vanilla extract until smooth, scraping the bowl.

Incorporate eggs

Add the eggs one at a time on low speed, mixing just until each is incorporated. Avoid overbeating—mix only until the yellow streaks disappear. After the eggs, add 2 tablespoons flour and 1 tsp lemon zest (if using) and fold in on low speed until just combined.

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

If using a water bath: place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to come about 1–1.5 inches up the side of the springform pan. The foil around the pan will keep water out. If not using a water bath, simply place the pan on the center rack.

Bake at 325°F (160°C) for 50–70 minutes. The cheesecake is done when the edges are set and the center still jiggles slightly when you gently shake the pan—a wobble about the size of a quarter is ideal. Avoid overbaking to prevent cracks.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracks.

After 1 hour, remove the cheesecake from the oven (and the water bath if used). Run a thin knife around the edge of the springform to loosen. Let cool to room temperature on a wire rack, then cover and refrigerate for at least 4 hours and preferably overnight to fully set.

In a small bowl, whisk together 1 cup sour cream and 2 tablespoons powdered sugar until smooth. After the cheesecake has cooled to room temperature (but before chilling), spread the sour cream mixture evenly over the top.

Return the cheesecake to the refrigerator and chill at least 1 hour to set the topping. Just before serving, top with 1 cup fresh berries or your preferred fruit.

To serve, release the springform pan sides, transfer the cheesecake to a cake plate if desired, slice with a hot, dry knife (wipe knife between cuts) and serve chilled.