Baked Cheesecake Recipe

Prepare pan

Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan with 1 tsp melted butter. If you like, line the bottom with a circle of parchment for easier release.

Combine the graham cracker crumbs, 2 tbs granulated sugar and 1/4 tsp salt in a medium bowl. Pour in the 6 tbs melted butter and mix with a fork until the mixture is evenly moistened and holds together when squeezed.

Press the crumb mixture firmly and evenly onto the bottom (and about 1/2 inch up the sides, optional) of the prepared springform pan using the bottom of a measuring cup or glass. Bake crust for 10 minutes until set and just beginning to color. Remove from oven and set aside to cool to warm while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Cut the room-temperature cream cheese into chunks and place in the bowl of a standing mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Beat on medium speed until very smooth and free of lumps, about 2–3 minutes, scraping down the bowl as needed.

With the mixer running on low speed, gradually add 1 cup granulated sugar and continue to beat until fully incorporated and the mixture is silky, about 1–2 minutes.

Add the sour cream, vanilla extract, lemon juice and 1/4 tsp salt. Mix on low until combined, then increase to medium speed briefly to smooth, about 30 seconds. Scrape down the bowl.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overbeat — stop as soon as the yolk is incorporated. After the eggs, add 2 tbs flour and mix just until blended. The batter should be smooth and slightly thick.

Pour the filling over the warm crust in the springform pan and smooth the top with a spatula. Tap the pan gently on the counter a couple times to release any large air bubbles. Optionally, run a knife around the inside edge to loosen any batter stuck to the sides.

Place the springform pan on a middle rack. For a more even bake and to reduce cracking, bake the cheesecake in a water bath: set the springform pan inside a larger roasting pan and pour hot water into the roasting pan to come about halfway up the sides of the springform. Bake at 325°F (160°C) until the outer 1 inch of the cheesecake is set but the center still slightly jiggles when gently shaken, about 50–65 minutes depending on oven. Start checking at 50 minutes.

When done, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce cracking and set the center gradually. After 1 hour, remove the cheesecake from the water bath (if used), run a thin knife around the edge to loosen, and cool completely on a wire rack for another hour. Then refrigerate uncovered for at least 6 hours, preferably overnight, until fully chilled and set.

If using store-bought sour cherry spoon sweet that is syrupy, you can use it as-is. For a smoother, glossy topping or to thicken a looser compote: place 1 cup sour cherry spoon sweet in a small saucepan over medium-low heat.

If you want a boozy note, stir in 1 tsp kirsch or cherry brandy. In a small bowl, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the warm cherries and gently simmer for 1–2 minutes until slightly thickened and glossy. Do not overcook — cherries should remain intact.

Let the cherry topping cool to room temperature before using. If it's too thick after cooling, loosen with a splash of cherry syrup or a teaspoon of warm water.

When the cheesecake is fully chilled, spoon the sour cherry topping over the center of the cheesecake and gently spread, leaving a small border of exposed cheesecake around the edge if desired. Chill another 15–30 minutes to set the topping before serving.

Release the springform and transfer the cheesecake to a serving plate. For clean slices, run a sharp knife under hot water, dry it, and slice the cheesecake, wiping the knife between cuts. Serve each slice with an extra spoonful of sour cherry topping if desired.

Store leftovers covered in the refrigerator for up to 4 days.