Cheesecake Recipe

Preheat oven to 325°F (160°C). Prepare a 9-inch (23 cm) springform pan by lightly greasing the sides. Cut a circle of parchment to line the bottom for easy removal.

In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tbsp granulated sugar and 0.25 tsp salt. Pour in 6 tbsp melted butter and mix until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass.

Bake the crust for 8–10 minutes, or until set and fragrant. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300°F (150°C) if you prefer a slower, gentler bake for the cheesecake.

Bring the cream cheese to room temperature (soft but still cool). Place the 24 oz room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Beat the cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed to ensure even texture.

Add 1 cup granulated sugar and 0.25 tsp salt. Beat on medium speed until combined and slightly creamy, about 1–2 minutes. Scrape down the bowl.

Add 3 large eggs one at a time, mixing on low speed and just until incorporated after each addition. Avoid overmixing; the batter should be smooth but not aerated.

Mix in 0.5 cup sour cream, 0.25 cup heavy cream, 2 tsp vanilla extract, 2 tsp flour (or cornstarch), and 1 tsp lemon zest (if using). Mix on low speed until just combined and homogenous. Scrape down the bowl and give one final quick stir by hand to ensure uniformity.

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

Prepare a water bath (bain-marie): wrap the springform pan’s exterior with heavy-duty foil (if it's not a leakproof pan) to prevent water from seeping in. Place the wrapped pan in a large roasting pan and pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 300°F (150°C) for 50–70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. The top should be pale and not browned.

Turn off the oven. Crack the oven door open and let the cheesecake cool inside for 1 hour to reduce the chance of cracks from rapid temperature change.

After the hour, remove the cheesecake from the water bath and unwrap the foil. Run a thin knife around the edge to loosen from the pan to prevent sticking as it contracts while cooling. Let cool to room temperature on a wire rack.

Refrigerate the cheesecake, uncovered, for at least 4 hours and preferably overnight (8–24 hours) before serving to allow it to fully set and develop flavor.

If using a sour cream topping: whisk together 0.5 cup sour cream, 2 tbsp powdered sugar and 0.5 tsp vanilla until smooth.

Spread the topping gently over the chilled cheesecake or spoon fruit compote or fresh berries on top. Return to refrigerator for 15–30 minutes to set the topping if applied.

When ready to serve, release and remove the springform ring, slice with a knife dipped in hot water (wipe knife between cuts for clean slices), and serve chilled with berries or compote.