Cheesecake Recipe

Prepare oven and pan

Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan.

Mix crust dry ingredients

In a medium bowl, combine graham cracker crumbs, granulated sugar, and fine sea salt until evenly mixed.

Add melted butter

Stir in melted butter until the crumbs are evenly moistened and hold together when pressed.

Press crust into pan

Press the crumb mixture firmly into the bottom and up the sides of the prepared pan to form an even crust.

Bake crust

Bake crust for 10 minutes. Remove from oven and let cool slightly while preparing filling.

Beat cream cheese

In a large mixer bowl, beat cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

Add sugar

Gradually add 1.25 cups sugar, beating on medium-high until light and fluffy, about 3-4 minutes.

Add sour cream

Beat in 1/2 cup sour cream until fully combined.

Incorporate eggs

Add eggs one at a time, beating on low speed after each addition just until blended.

Flavor and zest

Stir in vanilla extract and lemon zest (if using) until evenly distributed.

Fill pan

Pour filling over the cooled crust and smooth the top with a spatula.

Bake cheesecake

Bake in the 325°F (165°C) oven for 55-70 minutes, until edges are set and center still wobbles slightly.

Cool gradually

Turn off oven, crack the door, and let the cheesecake cool in the oven for 1 hour to minimize cracking.

Chill

Remove from oven and refrigerate for at least 4 hours, preferably overnight, until fully chilled.

Prepare topping

If using topping, whisk sour cream with sugar until smooth.

Spread topping over chilled cheesecake and refrigerate 30-60 minutes before serving.