Classic Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan. For easier release, line the bottom with a circle of parchment paper.

Combine graham cracker crumbs, 2 tablespoons sugar, melted butter, and 1/4 tsp salt in a medium bowl. 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. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring the room-temperature cream cheese to a soft, spreadable consistency. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the 32 oz cream cheese on medium-low speed until smooth and free of lumps (about 1–2 minutes). Scrape down the bowl as needed.

With the mixer running on low, add 1 cup granulated sugar gradually and continue beating until incorporated and smooth, about 1 minute. Avoid whipping in too much air.

Add the 1/2 cup sour cream, 1 tsp vanilla extract, and lemon zest (if using). Beat on low until combined and smooth.

Add the 2 tablespoons flour and mix briefly to incorporate.

Add the eggs one at a time, mixing on low speed and just until each is incorporated. Do not overmix or whip; stop as soon as the mixture is smooth and homogeneous. Scrape the bowl and ensure no streaks remain.

Pour the filling onto the slightly cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Place the springform pan in a larger roasting pan. Carefully pour very hot (not boiling) water into the roasting pan to come about 1 inch up the sides of the springform pan to create a water bath (bain-marie). This steadies temperature and prevents cracks.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and lightly puffed while the center still slightly jiggles when the pan is gently shaken (it will finish setting as it cools). Avoid overbaking to prevent cracks and dryness.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce temperature shock. After one hour, remove the cheesecake from the water bath and run a thin knife around the edge to loosen any areas that may have stuck to the pan lip to prevent cracks as it contracts.

Cool completely at room temperature for 1–2 hours, then refrigerate (still in the springform pan, loosely covered) for at least 6 hours or preferably overnight for best texture and flavor.

Combine 2 cups strawberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat. Stir occasionally and cook until berries break down and sauce is bubbling gently, about 6–8 minutes.

If you prefer a thicker, glossy sauce, mix 1/2 tsp cornstarch with 1 tsp water to make a slurry and stir it into the bubbling fruit. Cook for another 1–2 minutes until thickened. Taste and adjust sugar or lemon if needed. Remove from heat and let cool to room temperature; sauce will thicken more as it cools.

For a smoother sauce, blend the cooled mixture briefly with an immersion blender or in a countertop blender, then strain if you want seed-free sauce.

Spoon or pour strawberry sauce over chilled cheesecake just before serving, or serve on the side.

Place 4 oz chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan just until it begins to simmer (small bubbles at the edge), then pour over the chopped chocolate. Let sit for 1 minute to soften the chocolate.

Stir gently until chocolate is fully melted and the mixture is glossy and smooth. Stir in 1 tsp corn syrup or honey (optional) and 1/8 tsp salt to balance sweetness and enhance shine.

Allow the ganache to cool and thicken slightly at room temperature (5–10 minutes) before drizzling over chilled cheesecake. For a pourable sauce, use while warm but not hot.

When ready to serve, release the springform pan sides and transfer the cheesecake to a serving plate. Slice with a clean, hot knife (dip in hot water and wipe dry between cuts) for clean slices.

Store leftover cheesecake covered in the refrigerator for up to 4–5 days. Keep fruit sauce and chocolate sauce refrigerated in separate containers for up to 5 days; gently rewarm chocolate sauce before serving if desired.