Cheesecake Recipe

Prepare crust

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment. In a medium bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Press and bake

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Bake the crust for 10 minutes to set. Remove from oven and set aside to cool while preparing the filling. Reduce oven heat to 300°F (150°C) if you prefer a slower, gentler bake.

Bring ingredients to room temperature

Ensure cream cheese, sour cream, and eggs are at room temperature (about 30–60 minutes out of the fridge). This prevents lumps and overworking the batter.

Beat cream cheese

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl to remove any lumps from the sides.

Add sugar and dry ingredients

Add the granulated sugar and the flour (or corn starch) and the salt to the cream cheese. Beat on low-to-medium speed until combined, about 1 minute, scraping down the bowl again to ensure even mixing.

Incorporate sour cream and flavorings

Add the sour cream, vanilla extract, and lemon zest (if using). Mix on low speed until smooth and homogeneous, about 30–45 seconds.

Add eggs gently

With the mixer on low, add the whole eggs one at a time, mixing briefly after each addition just until incorporated. Finally add the extra yolk and mix very briefly. Avoid overbeating to minimize air in the batter.

Assemble and prepare for water bath

Pour the filling over the pre-baked crust and smooth the top with a spatula. To minimize cracking and ensure even baking, place the springform pan into a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the outside of the springform pan to create a water bath (bain-marie). Wrap the outside of the springform pan with a double layer of heavy-duty foil if your pan leaks.

Bake

Bake in the preheated oven (300°F / 150°C) for 50–70 minutes. The edges should be set but the center will wobble slightly when gently shaken — it will firm up as it cools. Avoid overbaking to prevent cracks and dryness.

Cool gradually

Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to reduce temperature shock (this helps prevent cracks). After one hour, remove from the water bath and remove foil if used. Run a thin knife around the edge of the cheesecake to loosen from the pan (this prevents cracking as it contracts).

Chill

Refrigerate the cheesecake, still in the springform pan, for at least 6 hours or preferably overnight (8–12 hours) until fully set.

Prepare sour cream topping

If using a sour cream topping, stir together the sour cream, powdered sugar, and vanilla until smooth. Spread evenly over the chilled cheesecake. Return to the refrigerator for 15–30 minutes to set.

Serve

Release and remove the springform ring. Top the cheesecake with fresh berries or fruit compote. Slice with a hot, clean knife (wipe between slices) for clean cuts. Serve chilled.