Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly butter the bottom and sides of a 9-inch (23 cm) springform pan or line with parchment paper.

In a medium bowl, combine 1 3/4 cups graham cracker crumbs, 2 tbsp granulated sugar, and 1/4 tsp salt. Stir to mix evenly.

Pour 6 tbsp melted unsalted butter into the crumb mixture. Stir until all crumbs are moistened and mixture holds together when pressed. If mixture seems dry, add 1 tsp more melted butter.

Press the crumb mixture evenly across the bottom of the prepared springform pan and about 1/2 inch up the sides using the bottom of a measuring cup or glass to compact tightly.

Bake the crust 8–10 minutes until fragrant and set. Remove from oven and place on a wire rack to cool while preparing the filling. Lower oven temperature to 325°F (160°C).

Reduce oven to 325°F (160°C) if not already lowered. Ensure cream cheese is at room temperature to avoid lumps.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 32 oz room-temperature cream cheese on medium-low speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and 2 tbsp all-purpose flour to the cream cheese. Beat on low speed until incorporated, then increase to medium and beat 1 minute more, scraping down the bowl.

Add 4 large eggs one at a time, beating on low speed after each addition just until combined. Do not overbeat; keep speed low to minimize incorporated air.

Mix in 1/2 cup sour cream, 1/4 cup heavy cream, 2 tsp vanilla extract, and 1 tsp lemon zest (if using). Beat on low until smooth and uniform. Scrape down the bowl and fold gently with a spatula to finish; batter should be creamy and pourable.

Pour the filling into the cooled crust. Smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare a water bath (bain-marie): wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the wrapped pan in a large roasting pan and pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 55–75 minutes, or until the edges are set and lightly puffed but the center still slightly jiggles when the pan is gently shaken. Avoid overbaking to prevent cracks.

Turn off the oven and open the oven door slightly. Let the cheesecake cool in the oven for 1 hour to reduce temperature shock and help prevent cracking.

Remove the cheesecake from the water bath and foil. Run a thin knife around the edge of the cake to loosen from the pan sides (this helps prevent cracking as it contracts). Cool completely on a wire rack, then refrigerate at least 6 hours or preferably overnight to fully set.

If using the sour cream topping: whisk together 1/2 cup sour cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla until smooth.

After the cheesecake has cooled and been chilled, spread the sour cream topping evenly over the top. Return to the refrigerator for 15–30 minutes to set the topping.

Just before serving, garnish with 1 cup fresh berries or spoon 1/2 cup berry compote over the top. Release the springform and transfer slices to a serving platter.