Cheesecake Recipe

Prepare pan and crumbs

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with a round of parchment. Combine graham cracker crumbs, 2 tbs granulated sugar, melted butter, and 1/4 tsp salt in a medium bowl; stir until mixture resembles wet sand and holds together when pressed.

Press and bake

Press the crumb mixture evenly into the bottom (and slightly 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 10 minutes, then remove from oven and set aside to cool while you make the filling. Reduce oven temperature to 300°F (150°C) if you prefer a gentler bake for the filling.

Bring ingredients to room temperature

Ensure all cream cheese and eggs are at room temperature (about 30–60 minutes out of the fridge). This prevents lumps and helps the batter blend smoothly.

Beat cream cheese and sugar

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps (about 2–3 minutes). Gradually add 1 cup granulated sugar and continue beating until fully incorporated, scraping down the bowl as needed.

Incorporate sour cream and flavorings

Add 1 cup sour cream, 2 tsp vanilla extract, 1 tbsp lemon juice, and 1/4 tsp salt to the cream cheese mixture. Beat on low speed until combined and smooth.

Add flour (optional) and eggs

With the mixer on low, add the 2 tbs flour (if using) until incorporated. Add the eggs one at a time, mixing just until each is incorporated—do not overbeat. Scrape down the sides and bottom of the bowl between additions to ensure an even batter.

Strain and pour

For an ultra-smooth finish, strain the batter through a fine-mesh sieve into a clean bowl, using a spatula to push it through. Pour the batter onto the cooled crust in the springform pan and smooth the top with an offset spatula.

Water bath (recommended)

Wrap the outside of the springform pan with a double layer of heavy-duty foil, covering the bottom and up the sides to prevent water from seeping in. Place the wrapped pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath will help the cheesecake bake evenly and reduce cracking.

Bake

Carefully transfer the roasting pan to the preheated oven set to 325°F (160°C) (or 300°F/150°C if you reduced the temperature earlier). Bake for 50–70 minutes, or until the edges are set and a small center jiggled slightly when the pan is gently shaken. The center should be about 150–155°F (65–68°C) if using an instant-read thermometer.

Cool gradually

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent rapid cooling that can cause cracks. After an hour, remove the pan from the water bath, unwrap the foil, and place the cheesecake on a wire rack to cool to room temperature (another 1–2 hours).

Chill

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

Prepare sour cream topping

If using the sour cream topping: whisk 1/2 cup sour cream with 2 tsp powdered sugar and 1/2 tsp vanilla until smooth. Spread gently over the chilled cheesecake, or spread before the final 10 minutes of chilling for it to set slightly.

Serve

Run a thin knife around the edge of the springform pan to loosen the cheesecake, then unlatch and remove the ring. Transfer to a serving platter if desired. Top with fresh berries or fruit compote (about 1 cup) just before serving. Slice with a hot, dry knife (wipe knife between cuts) for clean slices.