Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan. Wrap the outside bottom and sides of the pan with a double layer of heavy-duty foil (this prevents water from seeping in during the water bath).

Make crumb base

Combine graham cracker crumbs, granulated sugar, and salt in a medium bowl. Pour in the melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Press crumbs into pan: Transfer crumb mixture to the prepared springform pan. Use the bottom of a measuring cup or a flat glass to press the crumbs evenly and firmly across the bottom and slightly up the sides (about 1/2 inch). Bake crust for 10 minutes. Remove from oven and set aside to cool while you make the filling. Keep oven on at 325°F (160°C).

Soften and beat cream cheese

Place room-temperature cream cheese in a large mixing bowl. Using an electric mixer on medium speed, beat the cream cheese until smooth and free of lumps (about 2–3 minutes). Scrape down the bowl as needed to ensure an even texture.

Add sugar and dry ingredients

Add the granulated sugar and the flour (or cornstarch) and a pinch of salt to the cream cheese. Beat on low to medium speed until combined and smooth, about 1–2 minutes. Scrape down the bowl.

Incorporate sour cream and vanilla

Mix in the sour cream, vanilla extract, and lemon zest (if using) on low speed until evenly incorporated and creamy.

Add eggs gently

Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid over-beating — stop once the mixture is smooth and homogeneous. Scrape down the bowl and give a final brief mix on low to ensure everything is incorporated.

Assemble and strain: Pour the filling over the cooled crust in the springform pan. To reduce any remaining lumps or air bubbles, pass the batter through a fine-mesh sieve into the pan or tap the pan gently on the counter several times to release bubbles.

Prepare water bath

Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan so it comes about halfway up the sides of the springform pan (about 1–1.5 inches). This water bath helps prevent cracking and promotes even baking.

Bake

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken (it will continue to set as it cools). Avoid over-baking to keep the texture creamy.

Cool gradually

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour (this gradual cooling helps prevent cracks). Then carefully remove the springform pan from the water bath and pull away the foil. Place the pan on a wire rack to cool to room temperature (about 1–2 hours).

Chill

Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Chilling thoroughly gives the best texture and makes slicing cleaner.

Make topping and finish

If using the topping, whisk together the sour cream, powdered sugar, and vanilla until smooth. Spread this mixture gently over the chilled cheesecake. Return to the refrigerator for 15–30 minutes to set the topping before slicing.

Slice and serve: Run a thin knife around the inside edge of the springform pan to loosen. Release the springform and carefully transfer cheesecake to a serving plate if desired. For clean slices, wipe a sharp knife with warm water and dry between each cut. Serve plain or with fresh berries, fruit compote, or sauce as desired.