Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with a circle of parchment paper for easier release.

Make crumb mixture

In a medium bowl combine graham cracker crumbs, granulated sugar and salt. Pour in the melted butter and stir until all crumbs are evenly moistened and mixture holds together when pressed.

Press and bake crust

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 a flat glass. Bake in preheated oven for 8–10 minutes until set and fragrant. Remove from oven and let cool while you make the filling. Reduce oven temperature to 325°F (163°C).

Bring ingredients to room temperature

Ensure cream cheese, sour cream and eggs are at room temperature (about 30–60 minutes out of the refrigerator). This prevents lumps and overmixing.

Beat cream cheese

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

Add sugar and dry ingredient

Add granulated sugar and the flour (or cornstarch) and the 1/4 teaspoon salt to the cream cheese. Beat on low to medium speed until incorporated and smooth, about 1–2 minutes. Scrape down the bowl.

Add sour cream and flavor

Mix in the sour cream, vanilla extract and optional lemon juice on low speed until combined and smooth, about 30 seconds. Scrape down the bowl.

Add eggs carefully

Add eggs one at a time, mixing on low speed and just until each egg is incorporated. Do not overmix; overbeating incorporates air which can cause cracks. Stop mixer and scrape bowl as needed.

Strain and pour

For an ultra-smooth texture, pour the filling through a fine-mesh sieve into a clean bowl to remove any remaining lumps, then pour the filling over the cooled crust in the springform pan. Smooth the top with an offset spatula.

Prepare water bath

Wrap the outside bottom and sides of the springform pan with aluminum foil in two layers to prevent water seeping in. Place the wrapped springform pan inside a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1–1.5 inches).

Bake gently

Bake at 325°F (163°C) for about 50–70 minutes. The cheesecake is done when the edges are set and the center still slightly jiggles when the pan is gently tapped — the center will set as it cools.

Cool gradually

Turn off the oven. Crack the oven door and let the cheesecake cool inside the oven for 1 hour to reduce temperature shock and prevent cracking. After an hour, remove the cheesecake from the water bath, discard the foil, and let it cool completely on a wire rack for another hour.

Chill

Once at room temperature, cover the cheesecake lightly with plastic wrap and refrigerate at least 8 hours or preferably overnight to fully set and develop flavor.

Make sour cream topping

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

Add fruit

Top with fresh berries or warmed fruit compote just before serving. Slice with a warm, clean knife (dip knife in hot water and wipe dry between cuts) for clean slices.