Cheesecake Recipe

Prepare a 9-inch (23 cm) springform pan: butter the sides and bottom lightly, then cut a round of parchment to fit the base and place it in the pan. Wrap the outside of the pan in a double layer of heavy-duty aluminum foil if you will bake in a water bath (this prevents leaks).

Combine graham cracker crumbs, granulated sugar, soy flour and 1/4 tsp salt in a medium bowl. Stir until evenly mixed.

Add the 6 tbsp melted butter and stir until the mixture is evenly moistened and holds together when pressed. If too dry, add 1/2 tbsp more melted butter.

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 to compact. Chill the crust in the refrigerator for 10–15 minutes while you make the filling. Chilling helps it set and resist sogginess when the filling is added.

Bring the cream cheese to room temperature for at least 30–60 minutes. Room-temperature cream cheese blends smoothly and helps prevent lumps.

Preheat the oven to 325°F (163°C) while the cream cheese comes to room temperature (do this right before final mixing so the oven is ready when filling is done).

In the bowl of a stand mixer fitted with the paddle (or using a large mixing bowl and a hand mixer), beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and 2 tbsp flour to the cream cheese. Beat on low-to-medium speed until incorporated and smooth, about 1–2 minutes. Scrape down the sides and bottom of the bowl.

Add the eggs one at a time, mixing on low speed and only until each is incorporated (overbeating incorporates too much air and can cause cracks). After the last egg, stop mixing and scrape the bowl.

Add 2/3 cup sour cream, 1/4 cup whole milk, 1.5 tsp vanilla extract, 1 tsp lemon zest and 1/4 tsp salt. Mix on low speed just until homogeneous and the batter is smooth. Avoid whipping air into the batter; the final texture should be dense and silky.

Pour the filling over the chilled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter a couple of times to release any large air bubbles.

In a small bowl, whisk together 1/2 cup sour cream, 2 tbsp powdered sugar and 1/2 tsp vanilla until smooth. Cover and refrigerate until needed. This will be added after the main bake to give a smooth glossy top.

If you haven't already, make sure the springform pan is wrapped in foil (two layers) up to about 1–2 inches above the outer edge of the pan bottom. Place the foil-wrapped springform pan in a deep roasting pan that will hold water for a water bath.

Place the roasting pan with the filled springform pan in the oven and carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (use about 1 L, add more if necessary). The water bath moderates the oven temperature and prevents cracking.

Bake the cheesecake at 325°F (163°C) in the water bath for 55–65 minutes. The edges should be set and the center should still have a slight jiggle (about a 1-inch diameter). Avoid overbaking; the center will set as it cools.

Turn off the oven. Remove the roasting pan from the oven and carefully pull the springform pan (still in the water) out of the roasting pan to a heatproof surface. Remove the foil if you used it and discard any water that collected on top of the foil. Spread the prepared sour cream topping gently over the warm cheesecake in an even layer.

Return the cheesecake (without the hot water) to the oven and bake at 325°F (163°C) for an additional 5–7 minutes just to set the topping. The topping should no longer be liquid but should not brown.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 30–45 minutes to reduce dome formation and prevent sudden temperature change (this helps avoid cracks).

Remove the cheesecake from the oven and let it cool completely at room temperature, about 1 hour.

Once cooled to room temperature, cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

To serve, run a thin-bladed knife around the inside edge of the springform ring to loosen, then release the ring. Transfer cheesecake to a serving plate and garnish with fresh berries or fruit compote if desired. Slice with a sharp knife wiped between cuts for clean slices.

Store leftovers covered in the refrigerator for up to 4 days.