Cheesecake Recipe

Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl combine graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon salt. Pour in melted butter and stir until mixture holds together when pressed. Press the crumbs evenly into the bottom (and 1/2 inch up the sides, optional) of a 9-inch springform pan. Use the bottom of a measuring cup to compact the crust firmly and evenly.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing filling. Lower oven temperature to 325°F (160°C) when ready to bake cheesecake.

Room temperature ingredients

Ensure cream cheese and sour cream are at room temperature to avoid lumps. Preheat oven to 325°F (160°C) if not already set.

Beat cream cheese

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the 32 oz room-temperature cream cheese on medium-low speed until smooth and silky, about 2–3 minutes. Scrape down the bowl frequently to avoid overworking.

Add sugar and flour

Add 1 cup granulated sugar and 2 tablespoons all-purpose flour to the cream cheese. Beat on low speed until incorporated, 1–2 minutes, scraping the bowl as needed.

Incorporate sour cream and flavorings

Add 1 cup sour cream, 2 teaspoons vanilla extract, 1 teaspoon lemon zest (if using) and 1/4 teaspoon salt. Beat just until smooth on low speed, about 30 seconds.

Add eggs gently

With the mixer running on low, add the 4 large eggs one at a time, waiting until each egg is incorporated before adding the next. Mix only until combined—do not overbeat. The batter should be smooth and slightly airy but not foamy; total mixing time after eggs should be about 30–45 seconds.

Assemble in pan

Pour the filling onto the cooled crust in the prepared springform pan and smooth the top with a flexible spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare water bath

Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering up to the rim to prevent water seepage. Place the wrapped pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan (use approximately 1 cup or more as needed).

Bake

Carefully transfer the roasting pan to the preheated 325°F (160°C) oven. Bake until the edges are set and the center is slightly jiggly (it will continue to set as it cools), about 50–65 minutes depending on oven. Rotate the roasting pan once halfway through if your oven bakes unevenly.

Cool gradually

Turn off the oven and leave the oven door ajar. Let the cheesecake cool in the oven for 1 hour to minimize cracking. After 1 hour, remove the cheesecake from the water bath and peel off the foil. Place the cake on a wire rack and cool to room temperature, about 1 hour more.

Chill

Once at room temperature, cover the springform pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.

Seasonal berry topping and glaze

For a fresh fruit topping, combine 2 cups mixed berries in a bowl. To make the glaze, in a small saucepan whisk together 2 tablespoons sugar, 2 tablespoons water, and 1 teaspoon cornstarch until smooth. Cook over medium heat, stirring constantly, until mixture thickens and becomes glossy, about 1–2 minutes. Remove from heat and let cool slightly. Toss the berries with the glaze so they are lightly coated. Arrange glazed berries on top of the chilled cheesecake just before serving. Sprinkle with 2 tablespoons finely chopped toasted almonds if desired.

Chocolate drizzle

For a chocolate topping, place 4 oz chopped dark chocolate in a heatproof bowl. Heat 2 tablespoons heavy cream until steaming (do not boil) and pour over the chocolate. Let sit for 1 minute, then stir until smooth to make a glossy ganache. If needed, microwave in 10-second bursts while stirring until fully melted and smooth. Let ganache cool and thicken slightly (2–5 minutes) then drizzle over the chilled cheesecake in a decorative pattern using a spoon or a piping bag. Sprinkle with toasted almonds if using.

Serve: Run a thin knife around the edge of the springform to loosen, release the ring, and transfer cheesecake to a serving plate or slice in the pan. Use a hot, dry knife (wipe between slices) to get clean slices. Serve chilled or at cool room temperature.

Make-ahead: Cheesecake keeps well refrigerated for 3–4 days, or freeze tightly wrapped for up to 1 month. Thaw overnight in the refrigerator before serving. If cracks occur, cover with toppings. For best texture, avoid overbeating the batter and avoid opening the oven during the initial 30 minutes of baking.