Cheesecake Recipe

Prep and combine

Preheat the oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan or line the bottom with parchment. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, 1/4 teaspoon fine salt, and 6 tablespoons melted unsalted butter. Stir until the mixture is evenly moistened and holds together when pressed.

Press crumb mixture firmly and bake. Press the crumb mixture 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 it. Bake the crust in the preheated oven for 8-10 minutes until set and aromatic. Remove from oven and let cool while making the filling. Reduce oven temperature to 300°F (150°C).

Beat the cream cheese

Place all room-temperature 32 oz cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on low-to-medium speed until very smooth and free of lumps, about 2-3 minutes, scraping down the bowl as needed.

Add sugar and dairy

Gradually add 1 cup granulated sugar and beat on low until incorporated, about 1 minute. Add 1/2 cup sour cream and 1/4 cup heavy cream and mix on low until combined, scraping the bowl once or twice.

Incorporate eggs gently

With the mixer on low speed, add the 4 large eggs one at a time, mixing just until incorporated after each addition — avoid overbeating to limit trapped air. Add 1 egg yolk and mix briefly. Stir in 2 teaspoons vanilla extract, 1 teaspoon fresh lemon juice, and 1/4 teaspoon fine salt until evenly distributed. The batter should be smooth and slightly pourable.

Assemble and bake in a water bath

Pour the filling over the cooled crust and smooth the top with a spatula. Wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the side of the springform pan. Bake at 300°F (150°C) for 55-70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken (it will continue to set while cooling).

Cool gradually

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce the chance of cracking. After an hour, remove the pan from the water bath and foil, and place it on a wire rack to cool completely to room temperature, about 1-2 hours. Once cooled, refrigerate the cheesecake (unmolded or still in the springform) for at least 6 hours, preferably overnight, to fully set and develop flavor.

Prepare topping and serve. If using the sour cream topping, whisk together 1/2 cup sour cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Spread gently over the chilled cheesecake. Top with fresh berries before serving or serve berries on the side. Release the cheesecake from the springform pan, slice with a hot, dry knife (wipe knife between slices), and serve chilled. Yield: 10-12 slices.