Olivia’s Cheesecake Recipe

Prepare and press crust

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment. In a medium bowl, combine graham cracker crumbs, sugar and salt. Pour melted butter over crumbs and stir until evenly moistened. Press mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the springform pan using the bottom of a measuring cup or glass. Bake 8–10 minutes until set and fragrant. Remove from oven and let cool while you make the filling. Reduce oven temperature to 325°F (160°C).

Bring ingredients to room temperature

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

Beat cream cheese and sugar

In a large bowl or 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 continue beating on medium-low until combined and slightly fluffy (1–2 minutes). Avoid incorporating too much air.

Add sour cream, cream and flavoring

Add sour cream, heavy cream, and vanilla extract. Mix on low speed just until combined and smooth.

Add eggs and dry ingredients

Add eggs one at a time, mixing on low speed after each addition until just combined. Do not overbeat. Sprinkle in the flour (or cornstarch) and salt and briefly mix on low until incorporated and smooth.

Strain and pour

For extra-silky texture, pass the batter through a fine-mesh sieve into a large measuring cup or bowl to remove any remaining lumps. Pour the batter over the cooled crust in the prepared springform pan and smooth the top with a spatula.

Water bath (recommended)

Wrap the outside of the springform pan tightly in two layers of heavy-duty foil to prevent water seepage. Place the wrapped pan in a large roasting pan. Carefully pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan (use oven-safe kettle or jug).

Bake

Bake at 325°F (160°C) for 50–65 minutes. The center should still jiggle slightly when the pan is gently shaken; the edges will be set. Do not overbake to avoid cracks.

Cool gradually

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, remove the pan from the water bath and peel off the foil. Let cool to room temperature on a rack (another ~1–2 hours), then refrigerate uncovered for at least 6 hours or preferably overnight to fully set.

Prepare berry topping

If using mixed berries: toss berries lightly with 1–2 tablespoons sugar and a squeeze of lemon juice if desired. Let sit 10–15 minutes to macerate. Drain any excess juice if you prefer a less wet topping, then spoon berries over the chilled cheesecake just before serving and garnish with mint and whipped cream.

Prepare lemon curd topping

If using lemon curd: warm the curd briefly (10–20 seconds in microwave) so it spreads easily, then spoon or spread in an even layer on top of the chilled cheesecake. Garnish with whipped cream or berries as desired.

Prepare chocolate ganache topping

To make ganache: place finely chopped chocolate in a heatproof bowl. Warm heavy cream until just simmering and pour over chocolate. Let sit 1 minute, then stir until smooth. Stir in the optional butter for sheen. Let cool slightly to thicken (5–10 minutes) then pour over chilled cheesecake, spreading to the edges. Chill 15–30 minutes to set ganache before serving. (Alternatively use store-bought chocolate sauce warmed slightly.)

Prepare caramel/nuts topping

If using caramel: warm caramel sauce slightly so it’s pourable and drizzle over the chilled cheesecake. Sprinkle toasted chopped nuts over the caramel and press gently so they adhere.

Serve

When ready to serve, run a thin knife around the inside edge of the springform pan to loosen the cheesecake, then unlatch the pan. For clean slices, wipe the knife between cuts with a warm damp towel. Plate slices and add dollops of whipped cream and a mint leaf to finish if desired.

If you selected the ganache option, follow the ganache preparation step listed above in 'Toppings'. Use immediately once slightly cooled, or refrigerate briefly to thicken before pouring.